Forbidden Rice Salad
This recipe is like one of those beautiful American heritage quilts where every colorful swatch—or in this case ingredient—has a wonderful backstory. Forbidden rice, also called emperor’s rice, got its name not because of any aristocratic connections, but rather because its deep purple hue is reminiscent of a royal cloak. As with many grains and vegetables, the rich color of forbidden rice signifies a high level of antioxidants and phytochemicals. Star anise also has anticancer properties, along with a delightful name and a light licorice flavor that’s immensely appealing. This recipe calls for soaking the rice overnight, so plan ahead.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Bring the hot water, sliced ginger, star anise, and 1/4 teaspoon of salt to a boil, then stir in the rice. Cover, lower the heat, and simmer for 30 minutes, then check to see if the rice is tender.
Step 2
Whisk the lime juice, rice vinegar, mirin, minced ginger, and a pinch of salt together in a mixing bowl. Add the rice and toss to combine, then stir in the cilantro and bell pepper. Serve immediately.
storage
Step 3
Store in an airtight container in the refrigerator for 5 to 7 days.
nutrition information
Step 4
(per serving)
Step 5
Calories: 185
Step 6
Total Fat: 1.9g (0.5g saturated, 0.6g monounsaturated)
Step 7
Carbohydrates: 40g
Step 8
Protein: 5g
Step 9
Fiber: 4g
Step 10
Sodium: 150mg
