I believe we have reached the end of the holiday eating season...maybe, hopefully! So to commemorate that I made dinner at home ( the first in a week or so..oops!). A few months ago Nate and I were watching some cooking reality show, and they used FORBIDDEN RICE!! I have seen purple-ish rice when I lived in China, but never forbidden rice. So it's been sitting in the cupboard for quite some time and I decided to make it! It's pretty fun stuff, and tasty too. It has the consistency of brown rice, more than white rice ( a little crunchier).
Besides cooking adventures we started back up to normal routine which means work and online classes for Nate, and work on the salon and watching the kids with Kris for me.
The weirdest thing for me today was the realization that I have NO school! I hope I take advantage of these next 8 months, but I probably will just get lazy!
Anyway try forbidden rice, and enjoy 2013!
-Nate & Meg-
Try this: It's one of my favorite salads with black rice. I don't always do the citrus through the sieve thing...I kinda like the texture of the segments (and it makes it less complicated). xo - j.
ReplyDeleteBlack Rice Salad with Mango and Peanuts from Bon Appetit
2 oranges
1/4 cup fresh lime juice (about 2 limes worth)
2 Tbsp extra virgin olive oil
1/2 Tbsp fish sauce*
2 cups dry black rice
Kosher salt, to taste
2 ripe mangoes, peeled, pitted, cut into 1/2-inch dice
1 cup fresh cilantro leaves, roughly chopped
1 cup red onion (about 1/2 large onion), finely chopped
1/2 cup unsalted, dry-roasted peanuts
6 scallions, thinly sliced
2 jalapeños, seeded, minced
Directions:
Remove peel and white pith from oranges. Working over a medium bowl to catch juices and using a small sharp knife, cut between membranes to release orange segments into bowl. Squeeze membranes over bowl to release any juices. Strain juices through a fine-mesh sieve into a small bowl; reserve orange segments.
Add 1/4 cup lime juice, oil, and fish sauce (if using) to bowl with orange juice; whisk to blend. Set dressing aside.
Bring rice and 2 3/4 cups water to a boil in a large saucepan. Season lightly with salt. Cover, reduce heat to low, and simmer until all liquid is absorbed and rice is tender, about 25 minutes. Remove pan from heat and let stand, covered, for 15 minutes. Spread out rice on a rimmed baking sheet, drizzle with dressing, and season lightly with salt; let cool.
Place mangoes and remaining ingredients in a large bowl. Add rice and toss gently to combine. Season lightly with salt and more lime juice, if desired. *omit for vegan/vegetarian.
Yield: 8 cups/8 servings (1 cup each)
Nutrition Information (per cup): 292 calories; 8.5 g. fat; 0 mg. cholesterol; 178 mg. sodium; 51.3 g. carbohydrate; 5 g. fiber; 7.5 g. protein
Result: One summer fresh salad packing some serious nutrition. To make this vegetarian/vegan, omit the fish sauce and you can sub in olive oil instead. I did opt to halve the fish sauce as to not give off too much fishy scent/flavor (when not cooked, I find fish sauce to be a bit intense). I would say this took about 45-50 minutes to prepare, but you can certainly make it ahead of time and it keeps well for 3-4 days in the fridge. A most unique blend of ingredients that is absolutely perfect! Enjoy!