Food Focus: Forbidden Rice

by Claudia

Food Focus: Forbidden Rice

Today I want to share with you an easy way to add a powerful nutritional punch to your meal.

Often when we think of rice, there are two varieties that come to mind: white and brown. You may also have thought of wild rice, which is another wonderful addition (did you know it’s actually a seed?).

However, today I wanted to share with you one of my absolute favorite types of rice: black rice, aka forbidden rice.

It has a beautiful well-rounded, earthy taste to it, and works well at any time of day (breakfast, lunch, dinner or even as a sweet treat). Its deep black color and short grain is very visually appealing in many dishes.

It is also extremely rich in anti-oxidants and other nutrients, and is a great addition to an anti-inflammatory diet, particularly for this time of year when colds and flus are more commonplace.

Thankfully, you can make a big batch once a week to last you through the week.

Here are a few ways I like to use black rice:

Heartier breakfast, lunch or dinner: I will take some black rice and gently steam or sauté some vegetables to go with it. You can also add some egg if you’d like.

(Side note: I encourage you to look for “pastured” or “pasture-raised” eggs, i.e. eggs from chickens that have been raised outdoors and have access to fresh grasses and insects. If this is the case, the company will proudly state it on the egg carton. There is a big boost in nutritional value from these eggs, in addition to the practice being much more humane).

Heartier salad: I will often add a variety of leafy greens, mushroom, peas, tomatoes, and any other vegetables I have, then add a creamy cashew dressing or another favorite dressing. This can be eaten warm or cold.

Sweet treat: You can cook some of the black rice in coconut milk to make a very visually appealing and nutrient-rich rice pudding. I like to add cardamom, cinnamon and vanilla bean to mine.

So try it out! You can get black rice in the bulk bins of many natural food stores as well as in prepackaged boxes where you would get your brown or wild rice. Try making a big batch and then using it in different ways throughout the week. Experiment and play!

More importantly, don’t stop there. While you’re getting the black rice, grab another kind of rice you haven’t tried before and experiment with that. There are so many wonderful varieties to try!

In gratitude + joy,

Claudia

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