Apr 022012
 

Forbidden rice is a black/purple, nutrient dense heirloom rice – with lots of vitamins and amino acids.  But the real reason to try this rice is the taste and color.  When cooked it becomes a gorgeous dark eggplant color that makes a striking presentation, perfect for a special occasion.  I got this in the bulk bins at my local natural food store, Native Sun, for $3.89 per pound.  (Not bad when you consider how many people a pound of dry rice would feed.)The taste is nutty with a touch of natural sweetness and the texture is firm and dense – like that of sticky rice used in sushi rolls.  In fact, it is sometimes used as a replacement for the sticky white rice. 

If you can’t get your hands on forbidden rice, simply sub anything you have on hand.  It will still go perfectly with the warm, chewy lentils with that hint of aromatic curry.  Next time I will be making a double batch as I had this for lunch, dinner and lunch the next day.

Also on sale I found this interesting coconut vinegar.  Since I love all things coconut and have saved quite a bit since deciding to forgo meat, I decided to splurge and try it.  This is not necessary for this dish but I added a splash and really enjoyed the hint of coconut in the background.  Another thing you could try is to stir in a bit of coconut milk at the same time you add the parsley.  

Forbidden Rice with Indian Spiced Lentils

Slightly Adapted from Kalyn’s Kitchen
Serves 4
Vegan, Gluten Free, Dairy Free
Printable Recipe

Ingredients

2 Tbsp EVOO (extra virgin olive oil)
3/4 of one onion, chopped
2 cloves garlic, minced
1 Tbsp curry powder
1 cup yellow split lentils (or any lentils you prefer), rinsed well
2 cups vegetable broth
Salt and pepper
1/2 cup chopped parsley
2 tsp coconut vinegar (optional)

Forbidden Rice

1 Tbsp EVOO
1/2 cup forbidden rice
1/4 of one onion, chopped
1 clove garlic, minced
1 cups vegetable broth
Salt and pepper

Directions

1. Heat EVOO in a medium pot over medium high heat.  Add onion and garlic; saute three minutes or so; add forbidden rice, broth, salt and pepper.  Bring to a boil, reduce heat, cover and simmer about 50 minutes or until liquid is absorbed.

2. Heat EVOO in a second medium pot over medium high heat.  Add onion, saute about five minutes; add garlic and curry powder, saute 2 minutes; add lentils, broth, salt and pepper.  Bring to a boil, reduce heat and cover.  Simmer 30 to 40 minutes or until lentils are soft to your preference.  Remove from heat, stir in parsley and coconut vinegar.  Divide rice and lentils evenly into four dishes.  Garnish with additional parsley if desired.

Nutrition Facts
4 Servings
Amount Per Serving

Calories 244.9
Total Fat 11.4 g
Saturated Fat 1.4 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 7.6 g
Cholesterol 0.0 mg
Sodium 84.4 mg
Potassium 286.1 mg
Total Carbohydrate 30.7 g
Dietary Fiber 6.0 g
Sugars 0.7 g
Protein 7.7 g

Vitamin A 13.0 %
Vitamin B-12 0.0 %
Vitamin B-6 8.1 %
Vitamin C 21.2 %
Vitamin D 0.0 %
Vitamin E 7.3 %
Calcium 3.5 %
Copper 8.3 %
Folate 26.7 %
Iron 17.0 %
Magnesium 7.0 %
Manganese 19.4 %
Niacin 3.6 %
Pantothenic Acid 3.8 %
Phosphorus 10.8 %
Riboflavin 3.2 %
Selenium 3.0 %
Thiamin 7.1 %
Zinc 5.6 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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