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Forbidden Rice Salad Recipe

Asian-inspired · Salad · 45 min total

A vibrant and nutty salad featuring black forbidden rice, fresh vegetables, and a tangy citrus dressing. Perfect as a healthy side or light main course.

Ingredients

• 1 cup forbidden black rice
• 2 cups water
• 1/2 teaspoon salt
• 1 cup diced cucumber
• 1 cup diced red bell pepper
• 1/2 cup shredded carrots
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint
• 1/4 cup sliced green onions
• 1/4 cup toasted slivered almonds
• 3 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 1 tablespoon rice vinegar
• 1 teaspoon honey
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions

1. Rinse the forbidden rice under cold water. In a medium saucepan, combine rice, water, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes or until rice is tender and water is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork. Let cool to room temperature.
2. In a small bowl, whisk together olive oil, lime juice, rice vinegar, honey, and minced garlic. Season with salt and pepper to taste.
3. In a large bowl, combine the cooled rice, cucumber, red bell pepper, carrots, cilantro, mint, green onions, and almonds. Pour the dressing over the salad and toss gently to combine.
4. Taste and adjust seasoning if needed. Serve at room temperature or chilled.

Tips

• For best texture, cook the rice until just tender but still chewy.
• Add grilled chicken or tofu for a complete meal.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

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