Are you familiar with black rice, also sometimes called forbidden rice? I have had a package in my pantry for some time. When perusing the cookbook Vegan, Vegetarian, Omnivore (Dinner for everyone at the table) by Anna Thomas I came upon a stir fry using it and was inspired. It’s a vegan recipe called Fried Black Rice with Peanuts.
Forbidden rice is also known as imperial rice, heaven rice and king’s rice. In ancient China, this exquisite ingredient was exclusive to the emperors, who ate it for longevity and good health. It was forbidden to all but the most wealthy and powerful people, thus its name
According to the registered dietitian Beth Czerwony, RD at the Cleveland Clinic
“We know forbidden rice is high in nutrients and antioxidants, which help protect our bodies against disease,” she continues. “It’s also low in sugar, fat and salt, which is important when we’re looking to improve our diets and maintain health.”
It has more protein, fiber and iron than other types of rice and contains high levels of:
- Amino acids.
- Antioxidants.
- Fatty acids.
For example, a one-cup serving (100 grams) of prepared black rice contains 2.4 milligrams of iron — more than 10 times the amount in unenriched white rice. It also contains 8.89 grams of protein vs. 6.94 grams in white rice.
What does it taste like? Nutty and it retains a bit more bite and is chewy.
We uncovered our grill for the first time this season and served the rice with grilled asparagus and salmon. It was a perfect Sunday supper.
Stir Fry with Forbidden Rice
Fried Black Rice with Peanuts
Ingredients:
- 1 tablespoon peanut oil
- 1 tablespoon dark roasted sesame oil
- 1 3/4 cup sliced green onions, both white and green parts
- 1/4 teaspoon sea salt plus more to taste, or 1/2 teaspoon of kosher salt
- 4 1/2 cups of cooked black rice (I used the brown rice setting on my electric rice cooker)
- 1 1/2 tablespoons of fresh lemon juice
- 1 tablespoon of agave nectar
- 1 teaspoon of grated orange zest
- 1 cup of fresh cilantro, coarsely chopped
- 2/3 cup of roasted peanuts, coarsely chopped (I used Trader Joe’s chili onion peanuts)
Method:
- Heat the two oils in a large nonstick pan, add the green onions and salt. Stir over medium high heat for about 4 minutes until they are softened and beginning to turn golden.
- Add the cooked rice and stir-fry for about another 3 to 4 minutes until the rice is heated through.
- Stir in the lemon juice, agave, orange zest and turn off the heat.
- Just before serving, stir in the cilantro and peanuts.
- Taste and add more salt if needed.
Stir Fry with Forbidden Rice