Organic 15 oz$4.99
- Cooks in only 30 minutes
- 100% Certified Organic
- Whole grain and heart healthy
- High in minerals: magnesium, molybdenum and phosphorus
- Good daily source of protein, fiber, manganese and complex carbohydrates
- Gluten and wheat-free
This medium-size heirloom rice is treasured for its delicious roasted nutty taste, soft texture and beautiful deep purple color. Extremely high in a class of flavonoid antioxidants called anthocyanins, Forbidden Rice is also rich in iron and, according to Chinese herbal medicine, considered to be a blood tonifier. A striking presence on any plate, this once forbidden indulgence is now a wholesome everyday rice. It pairs beautifully with all cuisines - use it steamed plain, in a pilaf, stir-fry, salad or pudding.
This rice provides the richest nutritional value, providing a higher level of vitamins, minerals and fiber than any bran rice, as well as a comprehensive range of amino acids, proteins, vegetable fats and essential trace elements needed by the body. A new study shows that a spoonful of black rice bran or 10 spoonful's of cooked black rice contains the same amount of antioxidants as a spoonful of fresh blueberries.
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- 1 cup Organic Forbidden Rice
- 3 tablespoons butter
- 1 medium yellow onion, diced fine
- 2 cloves garlic, minced
- 1 lime, zested and pits removed
- Cooking liquid to cover plus 1 inch (chicken stock or water)
- Hot sauce (amount to be determined by individual taste)
Saute the onion in the butter till clear; add the garlic, Forbidden Rice, peeled lime cut into four pieces, cooking liquid and bring to a boil. Reduce to a simmer and cook for approximately 1 hour or till rice is soft but not mushy. Add more liquid if rice dries out during cooking. Fluff rice when done and add zest to taste. Rice will be creamy like a black risotto. This recipe works excellent with pork, swordfish or prawns.
Zucchini Rice Patties
- 1/2 cup zucchini, finely grated (unpeeled)
- 1/2 teaspoon sea salt
- 2/3 cup finely sliced scallions
- 2 teaspoons olive oil
- 2 cups cooked Forbidden Rice, mashed lightly with a potato masher
- 1/2 teaspoon sea salt
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon paprika
- 2 tablespoons arrowroot
- 1 teaspoon celery seed
- Mixed greens
- Fresh lemon slices
- Creamy Vegan Dill Sauce A rich and creamy sauce that is perfect for topping the Zucchini Rice Patties.
- 1 cup mayonnaise
- 1 teaspoon fresh dill, minced
- 1-1/2 tablespoons Dijon mustard
- Splash of lemon juice, white wine or mirin rice wine
Place grated zucchini in a bowl and rub the salt into it. Transfer the zucchini to a strainer and set aside to drain for 15-20 minutes.
In a medium size skillet sauté the minced onion in the olive oil over medium-low heat.
Combine the remaining patty ingredients in a large bowl. Add the drained zucchini and sautéed onion and mix well.
With wet hands, form the mixture into 6 to 8 small patties. Dip each patty into the cornmeal coating to completely cover both sides.
To fry the patties, heat the sunflower oil over medium heat in a cast iron skillet. When the oil is hot, fry the patties, 2-3 minutes on each side, until lightly browned. Transfer patties to a plate lined with paper towels to absorb excess oil.
Sprinkle with sea salt and serve on a bed of mixed greens, drizzled with Creamy Vegan Dill Sauce and garnished with slices of fresh lemon.
To bake the patties, preheat the oven to 350° degrees F. Place the patties on a baking sheet lined with lightly oiled parchment paper. Brush or spray the patties with some sunflower oil and bake for 15-20 minutes, until lightly browned.
Creamy Vegan Dill Sauce for Zucchini Rice Patties
In a small bowl, whisk together the mayonnaise, dill and mustard. Add just enough lemon juice, white wine or mirin rice wine to achieve a smooth consistency.
Makes 6-8 appetizer size patties.