Thursday, June 28, 2018

Recipe #119: Forbidden Rice Salad with Lots of Good Things...

One of my dear neighbors that used to live in my community, Nancy, presented me with this one day and asked if I had ever had forbidden rice?  I have to admit, I looked at her somewhat quizzically. My first thought was, "what's going to happen after I eat it?" but one look on my face and she assured me it was a wonderful salad that she wanted me to try.  Boy, am I glad I did!  The salad calls for black rice, not to be confused with wild rice.  It's a great source of iron, vitamin E and has more antioxidants than blueberries.  Not only is this salad loaded with good things, it's great for you!  And if there's something you don't cotton to in this recipe, take it out and add something in its place.  It's really not that structured, but with sesame oil dressing, oh so good. Now, let's cook...

1 cup black rice                                                  1 large sweet potato, cut into 1/2" chunks
1 small red pepper, chopped                              2-3 roasted peppers from a jar, chopped
3 green onions, halved lengthwise,                   1 cup frozen edamame, thawed
   then chopped                                                  1/4 cup chopped fresh cilantro

DRESSING

2 tsp. honey                                                       2 tsp. sesame oil
1 tbsp. soy sauce                                               2 tbsp. rice wine vinegar

Cook the rice according to the directions on the package.  Meanwhile, toss the diced sweet potato with 1 tbsp. olive oil and 1/8 tsp. salt.  Roast at 400 for 15-20 minutes, flipping once, until potatoes start turning brown.  Cool rice and potatoes.  Add the edamame, both peppers, green onion and cilantro.  Whisk dressing ingredients in small bowl, pour over salad and stir.  At this point, you can chill or serve at room temperature.  Bon appetit!