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FRAGRANT FORBIDDEN BLACK RICE
Recipe created by Teri Gentes Permission required to reprint. www.terigentes.com

The first time I heard of forbidden rice I knew I would love it. Exotic, ebony black and anti-oxidant abundant plus it tastes so great. How could I not love it? It plates up so pretty and adding the spices makes it even more fabulous. Slightly sticky its just wonderful for nori wraps as well as being the most wonderful side for your main dishes no matter what ethnic cuisine you are enjoying.

  • Great grains side
  • Prep time: 40 minutes
  • Vegan /Gluten free
  • Serves 4-6
 
INGREDIENTS:
 
1 cup forbidden black rice             
1 tsp toasted sesame or coconut oil
3 each star anise and whole cloves
1 stick cinnamon
½ tsp Szechuan pepper corns, crushed, optional
2 cups vegetable broth or water
½ - 1 tsp Maison Orphee fine grey sea salt

GARNISH: Fresh cilantro or chives
 
 DIRECTIONS:
 
  1. Rinse the rice until water runs clear and drain well.
  2. Warm a medium saucepan over medium heat, add oil, rice and spices and stir to coat rice with the oil. Toast 1-2 minutes until fragrant.
  3. Increase heat to high and add broth or water and salt.
  4. Cover loosely and bring to a boil.  Once boiling, reduce heat to low, fully cover and simmer for approximately 30-35 minutes or according to pkg directions.  Ensure the liquid has been absorbed and rice is cooked with a slight bite to it.
  5. Once done, fluff w/ a fork and let sit for 10 minutes sifting out spices.
  6. Serve as desired garnishing with cilantro of chives if you wish. 
 
TERI’S TIPS:
  • This can be made ahead and kept warm or reheated in an oven on low heat.

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Recipes property of Teri Gentes - Permission required to reprint

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