Forbidden rice. The name alone makes you wanna try it, right? Just like Eve, and every other human, we always want what we can’t have. Good news is, we all can have (and NEED) this forbidden rice bowl in our lives. It’s filled with nourishing veggies, protein, and delicious toppings. You’ll definitely want this in your dinner rotation.
So, what is forbidden rice? Its color comes from anthocyanins— aka antioxidants, just like in dark berries. It also is higher in protein and fiber and lower in calories than brown rice! Aside from the health benefits, it’s honestly just fun to cook with and looks cool. Gives a little “wow” factor to the meal.
We went with an Asian-inspired bowl, pairing the forbidden rice with veggies like roasted bok choy, broccoli, cabbage, and steamed edamame for some plant based protein. For an amazing flavor combo we recommend topping with green onion, cilantro, jalapeño, and sesame seeds. Oh, and don’t skip the soft boiled egg— that really makes this next level! As always, we like to do a base of some raw greens. In this case, we did kale massaged with a little avocado and lime juice. YUM.
Ingredients: serves 2-3
Handful of dark greens (for base of each bowl)
Juice of 1 lime (+ additional lime for topping)
1 C black rice
1 1/2 C water
2 eggs (or 1-2 extra so you can have leftovers for lunch)
2-3 bulbs of bok choy
1 1/2- 2 C shredded cabbage
2 C broccoli
1 C edamame, shelled
2-3 green onions
1 jalapeño, chopped
Salt + pepper + ginger + garlic powder
1. Preheat the oven to 420 degrees.
2. Rinse black rice, then add to a medium saucepan and bring water to a boil.
3. Once boiling, cover and reduce to a simmer for about 20-25 minutes.
4. In a small sauce pan, bring water to a boil (enough to submerge eggs), then add in the eggs and boil for 6 minutes.
5. Meanwhile, chop bok choy lengthwise into quarters, and add to a baking sheet greased with a little olive oil, avocado oil, or coconut oil.
6. Add broccoli and cabbage to the baking sheet and season everything with salt, pepper, ginger, and garlic powder and an additional light drizzle of olive oil. Roast for about 20 minutes.
7. Once the eggs have boiled for 6 minutes, remove from the water immediately, and peel once cooled.
8. Steam shelled edamame beans by bringing about 1/2 C water to a boil with the edamame, simmer for 5 minutes, then drain the water and set the edamame aside.
9. When the rice is done, option to add in a tsp of ghee or grass fed butter and pink salt.
10. Begin composing each bowl by adding in the base of raw greens, massaged with about 1/4 of avocado and juice of 1/2 a lemon.
11. Add in each cooked ingredient, then finish off with your toppings of chopped jalapeño, chopped green onion, cilantro, and sesame seeds.