Forbidden Rice Pilaf Recipe, yummm...
Forbidden rice, also known as black rice, is a unique and visually striking grain with a rich history and a delicious flavor profile. Traditionally reserved for Chinese royalty, forbidden rice was prized for its rarity and nutritional value. Its deep, dark purple-black color comes from anthocyanins, the same antioxidants found in blueberries and blackberries, giving it a subtle, nutty taste with hints of sweet earthiness. When cooked, it transforms into a slightly chewy texture, providing a delightful contrast to softer ingredients.
As a pilaf, forbidden rice is particularly delicious because its natural flavor pairs well with a variety of seasonings and ingredients, absorbing and enhancing the taste of aromatic spices, herbs, and broths. Its slightly sticky texture helps bind the pilaf together, ensuring each bite is flavorful and satisfying. The rich, nutty undertones of forbidden rice complement both sweet and savory dishes, making it a versatile choice for numerous recipes. Additionally, its high nutritional content, including fiber, protein, and essential minerals, makes it a healthy and fulfilling side dish.
Delicious forbidden rice pilaf recipe...
We love making this forbidden rice pilaf recipe for its rich, nutty flavor that pairs perfectly with a variety of ingredients, creating a versatile and satisfying dish. The striking dark color and slightly chewy texture add a unique and visually appealing element to an evening meal. We kept the ingredients simple to compliment and elevate the exquisite flavor of the rice.
Recipe Ingredients...
Ingredients you will need to make this delicious forbidden rice pilaf recipe:
- Forbidden rice, we chose Seggiano brand black rice for its exceptional quality, rich flavor, and commitment to using sustainably sourced ingredients, ensuring a delicious and environmentally conscious choice for our recipes. Seggiano Organic Black Rice can be purchased at Whole Foods.
- Shallot, add aromatic, savory-sweetness and subtle hint of onion, which add depth and complexity to the dish without overpowering the other ingredients.
- Garlic, adds a savory depth and warmth to rice pilaf, enhancing its overall taste and creating a more complex and satisfying dish.
- Citrus zest, we used a mix of lemon, lime and tangerine.
- Bone broth, if you don’t have time to make your own, you can purchase Kettle & Fire or other quality brands at Whole Foods.
- Olive oil, the best olive oil for sautéing is a high-quality extra virgin olive oil, as it imparts a rich, fruity flavor and withstands moderate heat
- Butter, is added to olive oil for sautéing to combine the rich, creamy flavor of butter with the higher smoke point of olive oil, resulting in a perfectly balanced and flavorful cooking base.
- Kosher salt, to enhance flavors.
Recipe Tools...
- Measuring cups
- Cutting board
- Chef knife
- Chinois, or mesh strainer
- Saucepan, 1 qt.
- Wooden spoon, or heatproof spatula
Recipe Process
How to make this delicious Forbidden Rice Pilaf Recipe:
- Get out your cutting board and chef knife and mince your shallots and garlic.
- Place rice in a large shallow bowl and run cold water over it, allowing the water to flow over the side of the bowl. Running your hands through the rice, washing it clean, imagine touching each grain as you do this.
- Drain your rice with a mesh sieve and set aside.
- Place your saucepan on burner setting 4. Add your olive oil and butter and bring the pan up to temperature, about 1 minute.
- Add rice to saucepan with shallots, garlic and salt. Sauté stirring frequently until the rice is evenly toasted and the garlic and shallots are aromatic, about 3 minutes. Be careful not to let the garlic and shallots become dark and bitter.
- Add broth to the saucepan with the rice and cook on burner setting 4 for 1 hour. If your burner is too high and your liquid reduces too quickly, adjust it by adding a little hot water. Be very careful not to add too much.
- Add citrus zest, and fresh herbs if you like. Taste and adjust seasoning before serving.
Forbidden Rice Pilaf Recipe
Equipment
- 1 Measuring cups
- 1 Cutting board
- 1 Chef knife
- 1 Chinois or mesh strainer
- 1 Saucepan 1 qt.
- 1 Wooden soon or heatproof silicone spatula
Ingredients
- ½ cup Forbidden rice also known as black rice
- 1 each Shallot small
- 1 clove Garlic
- ½ tbsp Butter
- ½ tbsp Extra Virgin olive oil
- 2 cups Bone broth
- ¼ tsp Kosher salt
- ½ tsp Citrus zest
Instructions
- Get out your cutting board and chef knife and mince your shallots and garlic.
- Place rice in a large shallow bowl and run cold water over it, allowing the water to flow over the side of the bowl. Running your hands through the rice, washing it clean, imagine touching each grain as you do this.
- Drain your rice with a mesh sieve and set aside.
- Place your saucepan on burner setting 4. Add your olive oil and butter and bring the pan up to temperature, about 1 minute.
- Add rice to saucepan with shallots, garlic and salt. Sauté stirring frequently until the rice is evenly toasted and the garlic and shallots are aromatic, about 3 minutes. Be careful not to let the garlic and shallots become dark and bitter.
- Add broth to the saucepan with the rice and cook on burner setting 4 for 1 hour. If your burner is too high and your liquid reduces too quickly, adjust it by adding a little hot water. Be very careful not to add too much.
- Add citrus zest, and fresh herbs if you like. Taste and adjust seasoning before serving.
When you eat well, you live well—and food should make you feel truly alive!
Becoming attuned to your body and noticing how it feels after your meal helps you become aware of what foods may or may not be the best idea for you to eat.
No one knows your body as well as you do, so instead of following prescriptive diets, listen to your inner cues. This mindful approach helps us eat in a way that supports our overall well-being.
Let’s make cooking at home a joyful, soul-nourishing experience that enriches your life in every way!
