World Wide Vegan

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

Sorry for any visual pain you may be experiencing by looking at this photo, but it was taken with my husband's cell phone at Applebee's. I forgot to bring my camera. But I did want to blog about my vegan experience there. I've eaten all over the world but until Saturday I hadn't tried this popular American eatery as a vegan. And to my surprise, I enjoyed it.

In fact, with a little tweaking here and there, I could have ordered any number of items on the menu. After some perusing, I settled on a chickenless Asian salad. In place of the chicken I asked for avocado, and as you can see they obliged. As you can see in the photo, the dressing that came with the salad looked as though it had been made with mayonnaise and so I asked for a side of Italian dressing. The Italian dressing didn't detract at all from the blend of greens, cabbage, carrots, almonds and noodles that denoted the Asian theme.

After seeing the size of the salad I wished I had ordered a half-salad with a bowl of French Onion Soup - minus the cheese of course. We were out for the day so I wasn't able to take home what I couldn't eat.

I had brought in my own cheese in case I needed it. I have a small plastic container in which I often carry soy cheese when I eat out. It is small enough to fit in my purse and discrete enough so that I don't look OCD when I pull it out at a restaurant. It would have come in handy with French Onion soup but as it was I didn't need it at all.

Labels: Applebee's, restaurant, salad, Vegan, Vegetarian