Amazing Rainbow Forbidden Rice Recipe (V, GF)

This amazing Rainbow Forbidden Rice Recipe is healthy, vegan and gluten-free, and takes only 45 minutes to prepare.

Forbidden Rice, also known as “Emperor’s” rice, has a rich, cultural history and dates back to ancient China when it was reserved for the Emperor and used as a tribute food. While it’s remained popular in certain regions of China, it’s recently reached worldwide admiration primarily due to its high levels of antioxidants. For more information about the health benefits of antioxidants, read Antioxidants: In Depth from the National Center for Complementary and Integrative Health.

I have been craving Forbidden Rice for some time and just threw this recipe together today without any planning or forethought after shopping at Lotus Foods online. It was so good, I made it again last night and am now sharing it with you. For more recipes with rice and noodles, check out my Rice Cooker Cilantro Lime Rice, One Pot Wild Rice and Mushroom Soup and my Vegan Thai Drunken Noodles.

Why Make This Recipe

• Quick and easy – so easy to make. While the rice is cooking, toss all the ingredients into a skillet and cook until rice is done. About 45 minutes from prep to plate.
• Diet-friendly – this Forbidden Rice recipe is suitable for most diets, including vegan, vegetarian, low calorie and gluten-free.
• Versatile – don’t have all the ingredients listed? No problem. Use what you have in your refrigerator to make sure your veggies don’t go bad.
• Loaded with antioxidants and other nutrients – so many vegetables, so little time! This Forbidden Rice recipe is nutrient-rich and packed with powerful antioxidants to protect your cells against free radicals.

What You’ll Need

• Black Rice
• sesame oil
• garlic
• onion
• carrots
• red bell pepper
• pineapple
• cilantro
• cashews
• corn
• tamari
• cumin seed
• thyme
• red pepper flakes
• maple syrup
• sea salt and black pepper
• green onion, red pepper flakes, cashews and cilantro for toppings

How to Make Rainbow Forbidden Rice

1. To a medium saucepan, add one cup Forbidden Rice to 1 ¾ cup filtered water. Bring to boil. Reduce heat, cover and simmer for 30-40 minutes, or until all the water is absorbed.
2. While rice is cooking, heat sesame oil in large skillet for 1-2 minutes. Add garlic, onion, cumin seed and thyme and stir gently. Sauté over medium heat stirring frequently for 2-3 minutes.
3. Add carrots, bell pepper, corn, pineapple, cashews, tamari, red pepper flakes, sea salt and pepper. Continue to sauté until vegetables are fork-tender.
4. Drizzle in the maple syrup. Stir and allow to heat through.
5. Remove from heat. Add cilantro and stir until evenly dispersed. Place in bowls. Top with more cilantro and green onion. Serve immediately.

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