THIS IS THE RECIPE FROM THE OREGONIAN, PORTLAND, OREGON NEWSPAPER
-- From Elaine Low, Kitchen Goddess Catering
The Oregonian
Makes 8 to 10 servings
Deep-purple, nutty-tasting forbidden rice is so named because in China it once was served only to members of the emperor's court. Now everyone can eat it, but it takes patience, requiring nearly an hour to cook, and you mustn't crack the pot lid until it's done. The nearly black, chewy grains are wonderfully satisfying in this salad, which makes a delicious light lunch or side dish for grilled meats. The recipe is vegan and can also be wheat-free if you substitute wheat-free soy sauce in the dressing. Honey-Cayenne Dressing:
- 1/2 cup honey, at room temperature (see note)
- 1/2 cup red wine vinegar
- 2 tablespoons soy sauce
- 11/2 teaspoons salt
- 1 teaspoon dark sesame oil (or to taste)
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1 tablespoon sherry
- 1/8 teaspoon ground cloves
- 1/2 cup vegetable oil
- Rice:
- 2 cups uncooked forbidden rice (see note)
- 4 cups water
- 3 to 5 cups mixed vegetables: carrots, cut into coins or diced; frozen pea pods, in 1/2-inch pieces; fresh broccoli, cut into small florets; red and yellow bell peppers, diced; frozen peas
- 3/4 cup toasted pecans (see note)
- 1/2 cup thinly sliced green onions
- Pomegranate seeds (optional garnish)
To make dressing: In a small bowl, whisk together honey, vinegar, soy sauce, salt, sesame oil, cayenne, black pepper, sherry and cloves. Drizzle in oil, stirring constantly, until combined. Makes about 13/4 cups. To make rice: Place rice and the 4 cups water in a medium pot and cover with a tightfitting lid. Cook on high until boiling; liquid will turn purple. Turn heat to low and simmer for 50 to 60 minutes. Do not peek or lift lid.
Transfer rice to a large stain-resistant bowl and stir lightly to break up clumps. Set aside to cool. Meanwhile, combine vegetables and half of dressing in medium bowl. Just before serving, add vegetables to cooled rice and stir gently, adding more dressing as needed.
Mix in toasted pecans and green onions. Garnish with pomegranate seeds, if desired. Serve at room temperature or chilled. Note: Do not microwave honey. It needs to be thick for the dressing to blend properly. Note: Forbidden rice is available at Whole Foods Market, some Safeway stores, Uwajimaya and other Asian and specialty groceries. Note: To toast nuts, spread on baking sheet and bake in 375-degree oven for 5 to 8 minutes or until brown. -- From Elaine Low, Kitchen Goddess Catering %%endby%%
PER SERVING: calories: 337 (6% from protein, 53% from carbohydrate, 41% from fat); protein: 5.1 grams; total fat: 15.3 grams; saturated fat: 1.4 grams; cholesterol: 0; sodium: 374 mg; carbohydrate: 44.8 grams; dietary fiber: 4 grams