01 09 10

search you little tarte

Wednesday, August 24, 2011

Forbidden No More

You learn something new everyday.  Today, for example, I learned about forbidden rice.  I never even knew that there was such a thing as forbidden rice but now that I know about it I'll bet it will pop up everywhere.  You know how that happens sometimes.

But back to the forbidden rice.  Apparently forbidden rice, which is originally from China, was reserved for the Emperor's table.  It was considered to be an aphordisiac and was renowned for its nutritional properties.    What makes forbidden rice so cool is that it's black.  Black rice.  Who knew?  As I said.  You learn something new everyday.

What's especially nice about forbidden rice is that it's absolutely gorgeous.  It tastes really good too.  It's vaguely nutty, like wild rice, but a little more subtle.  It also lends itself nicely to room temperature rice salads, like this one with ginger, fresh peaches, and sugar snap peas.

This is a dish that makes a statement.  It's as beautiful to look at as it is delicious to eat.

Recipe:  Black Forbidden Rice with Peaches and Sugar Snap Peas
(Giada De Laurentiis)


3 1/2 cups water
2 cups black forbidden rice (recommended: Lotus Foods)
1 (1 1/2-inch) piece fresh ginger, peeled and finely chopped
2 teaspoons kosher salt
1 tablespoon vegetable oil
2 1/2 cups (8 ounces) snap peas, trimmed and cut into 1-inch pieces
2 peaches, pitted and sliced

1/4 cup seasoned rice vinegar
1/4 cup grapeseed oil
3 tablespoons honey
1 tablespoon soy sauce


For the rice: In a medium saucepan, bring the water, rice, ginger, and salt to a boil over medium heat. Reduce the heat to a simmer, cover the pan, and cook until the rice is tender, about 30 minutes. Remove the pan from the heat and set aside for 5 minutes. Fluff with a fork and place in a large serving bowl.

In a large nonstick skillet, heat the oil over medium-high heat. Add the snap peas and cook, stirring frequently, until slightly soft, about 2 minutes. Add the peach slices and cook for 2 minutes. Transfer the peas and peaches to the serving bowl.

For the dressing: In a medium bowl, whisk together the vinegar, oil, honey, and soy sauce until smooth.

Pour the dressing over the rice mixture and toss well. Serve warm or at room temperature.

No comments:

Post a Comment