Forbidden Lime Rice

I always cook more rice and whole grain than I need for the dish I’m making, so I have some on hand to play with.  It can stay in the fridge for several days, but be aware that without a bit of fat, i.e., oil, it will get hard, so recooking it with a splash of oil is a great way to reconstitute this whole grain and bring it back to life.

Forbidden rice is a delicious black whole grain rice which originated in China.  There are approximately 20 different kinds and any will do for this recipe. Whole grain rice, in general, can be mixed in with beans and spices for veggie patties, added to soups, or sauteed up with aromatics and flavorings to make this refried rice dish.  

It’s beautiful black color comes from the same antioxidant pigment that gives eggplant and blackberries their color, which makes quite the statement on the plate.  Pair it with a green salad and roast chicken or my Enchilasagna for a unique, light gluten-free and vegan meal.

Yield: 3 cups

1 Tbsp grapeseed oil

2 cups cooked forbidden rice - or any cooked whole grain you like

1 tsp kosher salt

2 green onions – sliced 1/8” thick

1 lime – zested and juiced

½ cup fresh cilantro – rough chop

½ cup fresh parsley – rough chop

1.     Over medium heat, add oil to a large non-stick skillet.  When oil is shimmery add pre-cooked forbidden rice and stir to combine.  Add salt and stir to combine

2.     While the rice is heating through, prep your green onions, lime, and herbs.

3.     Just before serving, add the onions, lime zest and juice, cilantro and parsley.