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Super Ingredient In Action: Forbidden Rice

Kicking of the new year with a new "super ingredient" that you should consider adding into your diet. A lot of people hear about some great new food or spice that they should be eating, but they have no idea what to do with it, therefore I am including a recipe from one of my friends, who is a personal chef. Check out Abbey Bell Catering: as she is amazing!

Read more about why you should be eating Forbidden Rice:

Black Rice Fun-Fetti

1 cup uncooked black rice prepared to package directions*

1 teaspoon coconut oil

1/2 large onion, diced

1 large, red beet, steamed and diced*

2 large carrots, diced

1 yellow pepper, diced

2 cups shredded lacinato kale, raw

2 tablespoons cilantro, minced*

Salt and pepper to taste

2 tablespoons toasted sesame oil

3 tablespoons unseasoned rice wine vinegar

1 tablespoon gluten free soy sauce

1 tablespoon+ grated fresh ginger, to taste

Sprinkle of cayenne pepper

Prepare the black rice according to the package directions. While the rice is cooking, heat a sauté pan over medium heat and add coconut oil. Sauté the onion and yellow pepper together until just soft.* Add to a large bowl. In the same pan, sauté the carrots until just soft and add to the same bowl. Add the beets, kale, cilantro and rice to the bowl and toss. In a separate bowl, combine sesame oil, rice vinegar, soy sauce, ginger and cayenne pepper and drizzle over the rice salad. Toss all ingredients together and enjoy!

Helpful Hints:

The key to fluffy rice that isn't gummy is to add just a touch less water than called for and to let the rice steam with the lid on and light off for 10-15 minutes after the cooking time. Perfect every time!

Steam the beets in a pot filled with shallow water, but you could easily use pre-cooked organic beets. Trader Joe's has a great version in their refrigerator section.

Not everyone likes cilantro. If you're one of those people substitute Italian parsley.

Vegetables are easier to digest if slightly softened, but be sure not to cook them until the are mushy. You want to retain the texture of the vegetable.


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