Forbidden Rice Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cups black (forbidden) rice3 1/2 cups water5 scallions, white and green parts, chopped1 lg red bell pepper, chopped1 lg yellow bell pepper, chopped1 cucumber, peeled and chopped1 cup sliced mushrooms2 Tbls sesame oil (or olive oil)2 Tbls brown rice vinegar (or red wine vinegar)4 Tbls coarse seed mustard
Wash rice in colander under running water until water runs clear. Add to rice cooker or pot. Add water and bring to a boil. Lower heat to medium low, cover, and simmer until all liquid is absorbed.
Note: I use a rice cooker so I have not made this rice in a pot. It takes almost 1 hr to cook in a rice cooker on a "brown rice" setting, so I am assuming times are similar in a pot on a stove. However, check frequently to be sure your rice is not burning. Rice should be chewy in texture, not crunchy, but not "mushy" either.
While rice is cooking, chop all vegetables and place aside in a bowl.
In a separate bowl, mix sesame oil, vinegar and mustard. Set aside.
Another note: I like Asian flavors, but this salad works just as well with wine vinegar and olive oil, if you prefer. It doesn't change the nutritional content to switch them.
When rice is cooked, place in a bowl and cool to room temp. Mix in raw veggies and dressing mix. Stir to coat the rice in the sauce. Serve at room temp or chilled. Tastes even better the next day!
This recipe makes 8 1-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user MOB8/2009.
Note: I use a rice cooker so I have not made this rice in a pot. It takes almost 1 hr to cook in a rice cooker on a "brown rice" setting, so I am assuming times are similar in a pot on a stove. However, check frequently to be sure your rice is not burning. Rice should be chewy in texture, not crunchy, but not "mushy" either.
While rice is cooking, chop all vegetables and place aside in a bowl.
In a separate bowl, mix sesame oil, vinegar and mustard. Set aside.
Another note: I like Asian flavors, but this salad works just as well with wine vinegar and olive oil, if you prefer. It doesn't change the nutritional content to switch them.
When rice is cooked, place in a bowl and cool to room temp. Mix in raw veggies and dressing mix. Stir to coat the rice in the sauce. Serve at room temp or chilled. Tastes even better the next day!
This recipe makes 8 1-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user MOB8/2009.
Nutritional Info Amount Per Serving
- Calories: 225.0
- Total Fat: 5.6 g
- Cholesterol: 0.0 mg
- Sodium: 63.2 mg
- Total Carbs: 42.2 g
- Dietary Fiber: 4.0 g
- Protein: 4.0 g
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