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Forbidden rice has a dramatic color and nutty flavor that makes this the perfect side dish to any meal. I cook the rice in green tea to increase the antioxidants and give a hint of unique and elegant flavor to the dish. Loaded with iron and said to aid in circulation, black rice is gluten-free, making it a must-have in any pantry.
Ingredients
1 green tea bag
1 3/4 cups spring or filtered water, boiled
1 cup black forbidden rice, rinsed well
Sea salt
2 1/2cups (8 ounces) fresh or frozen peas
3–4 green whole green onions, green and white parts, minced, including green part
2 teaspoons brown rice vinegar
1 teaspoon brown rice syrup
Chia seeds, for garnish
Directions
Place tea bag in a heat- resistant bowl and pour boiled water over top (cool water for 2 minutes after boiling before pouring over tea bag to avoid a bitter taste). Set aside to steep for 5 minutes.
Place rice and brewed tea in a sauce pan over medium heat and bring to a boil. Add a pinch of salt, reduce heat to low, cover, and cook for 30–35 minutes, until the liquid has been absorbed and the rice is tender. Fluff with a fork and cool slightly before stirring in peas, green onions, vinegar, and syrup. Serve with chia seeds on the side for garnish.
Makes 3–4 servings.
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Print ThisForbidden Rice with Peas
Forbidden rice has a dramatic color and nutty flavor that makes this the perfect side dish to any meal. I cook the rice in green tea to increase the antioxidants and give a hint of unique and elegant flavor to the dish. Loaded with iron and said to aid in circulation, black rice is gluten-free, making it a must-have in any pantry. Ingredients
1 green tea bag
1 3/4 cups spring or filtered water, boiled
1 cup black forbidden rice, rinsed well
Sea salt
2 1/2cups (8 ounces) fresh or frozen peas
3–4 green whole green onions, green and white parts, minced, including green part
2 teaspoons brown rice vinegar
1 teaspoon brown rice syrup
Chia seeds, for garnish
Directions
Place tea bag in a heat- resistant bowl and pour boiled water over top (cool water for 2 minutes after boiling before pouring over tea bag to avoid a bitter taste). Set aside to steep for 5 minutes.
Place rice and brewed tea in a sauce pan over medium heat and bring to a boil. Add a pinch of salt, reduce heat to low, cover, and cook for 30–35 minutes, until the liquid has been absorbed and the rice is tender. Fluff with a fork and cool slightly before stirring in peas, green onions, vinegar, and syrup. Serve with chia seeds on the side for garnish.
Makes 3–4 servings.
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