Forbidden Rice & Pineapple Salad
Friday, August 1, 2008
I've only recently discovered Forbidden Rice and with the Beijing Olympics just around the corner I thought it would be fun to post a recipe for this sweet and nutty salad.
A few months ago I bought my first bag of forbidden rice on a whim. I had no idea what I was going to make with it but I was intensely curious about my new find. Because I live in the country I often have to create recipes with what I have on hand, and so it was when I first attempted to create a dish with this beautiful and nutritious Chinese delicacy. The salad came out so good that I can only conclude that this rice is so delicious that it is difficult to mess it up.
1 1/2 cups forbidden rice (cook according to package directions)
1/2 yellow or red bell pepper, seeded and chopped
1 green onion sliced thinly
1/2 cup crushed pineapple
1/4 cup sliced almonds
1/3 cup canola oil
1 Tablespoon rice syrup (or raw sugar)
1 Tablespoon rice vinegar
1 Tablespoon wine vinegar
1 teaspoon finely grated ginger
1/2 teaspoon sea salt
1/8 teaspoon black pepper
While rice is cooking make dressing by combining oil, rice syrup, vinegars, ginger, salt and pepper in a blender. Blend until smooth. Adjust seasonings to taste.
When rice is done rinse it with cool water. Place it in a salad bowl. Add bell pepper, onion, pineapple and dressing. Mix together to blend. Chill for at least 1 hour. Add almonds just before serving.
4 servings
Labels: black, Chinese, forbidden rice, salad, Side dish, vegan vegetarian
