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FORBIDDEN RICE BOWL

This rice bowl was a huge winner in my house. I love forbidden black rice. The name alone makes it so enticing. Why forbidden? Doesn’t it just make you want it more?  It’s not just the name that makes this rice variety appealing. Its delicious roasted nutty taste and deep color makes any dish extra special. The dark color is indicative of its super antioxidant power. It contains phytonutrients called anthocyanins (also found in blueberries, acai and grapes), which help lower the risk of heart disease, cancer, macular degeneration and inflammation. Not surprising, this ancient grain was also known as “longevity rice” and reserved for the emperors of China. Not so forbidden anymore – pick it up from your local natural foods market!

This dish may seem like a few steps for a weekday meal, but a little planning can go a long way! Eating healthy and delicious food can be easy and super quick. I rarely start meals from scratch and tend to build my weekday meals based on leftovers.

For example, I started this week with this delicious Black Bean Jicama Rice Bowl.

With the leftover red cabbage and pickled jicama, I made cassava tortillas with roasted cauliflower and a lime cumin vinaigrette. I also used the pickled jicama, vinaigrette, and red cabbage for easy lunch salads throughout the week!

Cassava Tortillas

Using the leftover roasted cauliflower, vinaigrette, red cabbage, I pulled together this Forbidden Rice Bowl! Phew…sounds like a lot, but a little strategy in the kitchen can save you loads of time and help you stay on track!

Print

Forbidden Rice Bowl

Servings 4

Ingredients

  • 1 cup forbidden black rice
  • 1 3/4 cups water
  • 1 head cauliflower cut into florets
  • 1 Tbsp avocado oil
  • 1/4 cup pumpkin seeds toasted or raw
  • 1 bunch Swiss chard stemmed and chopped
  • 1 Tbsp extra virgin olive oil
  • 1 clove garlic minced
  • 1/4 red cabbage sliced thinly
  • 2 Tbsp mint chopped
  • 2 Tbsp parsley chopped
  • 3 radishes sliced thinly

dressing:

  • 1/4 cup lime juice freshly squeezed
  • 1 tsp honey
  • 1/2 tsp cumin
  • 1 tsp sea salt
  • 1/2 cup extra virgin olive oil

Instructions

  1. Preheat oven to 400 degrees F.

  2. In a small pot, put black rice and water. Bring to a boil. Reduce heat to low and simmer covered for 30 minutes. Set aside to cool to room temperature.

  3. Put cauliflower florets on a baking sheet. Drizzle 1 Tbsp avocado oil on top. Add sea salt, to taste. Toss to coat well. Spread cauliflower in one layer across baking sheet and roast for 25 minutes, stirring halfway through cooking time.

  4. Heat a dry skillet over medium heat. Add pumpkin seeds and toast until golden stirring constantly. Set toasted pumpkin seeds aside.

  5. In the same skillet, heat 1 Tbsp olive oil over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add Swiss chard and a dash of sea salt. Cook until tender, about 3-5 minutes.

  6. Make dressing by combining all ingredients in a mason jar. Shake to combine well.

  7. In a large bowl (or your large skillet), combine rice, roasted cauliflower, Swiss chard, pumpkin seeds, red cabbage and herbs. Top with salad dressing and toss well. Taste and adjust seasoning, if needed. Top with sliced radishes.

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