Forbidden Rice Salad
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Forbidden Rice Salad calories by ingredient
Introduction
Black rice is a short grain rice, nutty and chewy in texture, and inky black in color. Mixed with colorful vegetables, this makes a wonderful summer salad. Black rice is a short grain rice, nutty and chewy in texture, and inky black in color. Mixed with colorful vegetables, this makes a wonderful summer salad.Number of Servings: 8
Ingredients
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2 cups black (forbidden) rice
3 1/2 cups water
5 scallions, white and green parts, chopped
1 lg red bell pepper, chopped
1 lg yellow bell pepper, chopped
1 cucumber, peeled and chopped
1 cup sliced mushrooms
2 Tbls sesame oil (or olive oil)
2 Tbls brown rice vinegar (or red wine vinegar)
4 Tbls coarse seed mustard
Directions
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.
Member Ratings For This Recipe
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