Forbidden rice is a dark, short-grained variety used in Asian cuisine. Lime juice, avocado oil and honey make a delicious tropical dressing for this medley of black rice, mango and pomegranate seeds. This recipe comes to us from Jordan Moore of Jordan’s Family of Foodies. Photo credit: Eric Moore.
Cooking Tip of the Week: An easy way to de-seed a pomegranate is to slice it down the middle, loosen the seeds by pushing on the peel, then hold each half over a bowl while hitting the outside with a wooden spoon. The seeds will fall right into the bowl!
Food for Thought: If rice is forbidden, does that mean you’re not allowed to eat it? Not at all! Forbidden rice is just the name for a variety of rice that is black and purplish in color. It may have gotten its name because once upon a time, only emperors were allowed to eat it. Now, it’s a great food for everyone to eat because its dark color means its packed with healthy nutrients!
Family Dinner Conversation Starter: Can you think of a food that your family enjoys that friends or relatives find strange?
Adult: Bring the forbidden rice and 1 3/4 cups salted water to a boil in a medium pot over high heat. When the mixture boils, turn heat down to medium-low, cover and simmer for about 30 minutes. Remove from heat and allow the rice to cool to room temperature.
Adult: Peel and chop the mango and transfer to a large bowl. Zest the lime and transfer to a separate, small bowl.
Kid: Separate the pomegranate’s seeds from the peel and membrane and transfer the seeds to the bowl with the mango. Juice the lime into a cup and add 2 tablespoons of the lime’s juice to the small bowl with the lime’s zest.
Together: Whisk the avocado oil and honey into the lime juice and zest mixture. Season with salt to taste.
Together: When the rice has cooled to room temperature, gently fold it into the mango-pomegranate mixture. Toss with the lime-honey dressing, taking care to ensure the ingredients are evenly distributed. Top with the chopped cilantro and enjoy!