Apr 182012
 

Free time has been a little non-existent for me lately.  If I’m not at work, then I’m in class, or babysitting, or at a cappella rehearsal, or doing homework, or complaining about how busy my life is these days.  And as many of you can probably relate, when life gets busy, nutrition takes a back seat.  When I finally had a little time in the kitchen, I wanted to make something packed with the nutrients my body was missing, and something that I could get a few meals out of.  So I made this forbidden rice salad with edamame, sweet potato, red pepper, green onion, and sesame.





Let me tell you, this salad is awesome.  I can’t take full credit for the idea…it was inspired by this salad I’ve had at this cute little cafe in Chappaqua.  It’s flavorful, filling, and easy to make.  You can have it as a side dish with chicken or fish, or as on it’s own for lunch.  It’s a great mixture of texture and flavor–between the nutty black rice, the sweet and tender sweet potatoes, the crunch from the red pepper and green onion, and the light sesame honey dressing pulls it all together.  And it’s just a bonus that it’s ridiculously healthy.





Nutritional Highlights: I’m calling this a “superfood” salad because it has so many ingredients that keep popping up on those “healthiest food” lists.  Edamame is packed with protein, B and C vitamins, and is one of the few natural sources of vitamin E.  Red pepper has tons of vitamin C and A (carotenoids) and it also adds and important crunch to this salad.  Sweet potato gets it’s orange color from carotene, fiber, and works as an antioxidant.  Black rice is packed with antioxidants as well as iron and fiber.  Bonus–this recipe is vegetarian, vegan, AND gluten free, so it can satisfy all your dietary needs :)


Forbidden Rice “Superfood” Salad


Ingredients:
For the salad-

  • 1 cup black rice
  • 1 large sweet potato, small dice
  • 1 small red bell pepper, chopped
  • 4 green onions, chopped
  • 1 cup shelled frozen edamame, thawed
  • Optional: chopped cilantro and sesame seeds for garnish
For the dressing-
  • 2 teaspoon honey
  • 2 teaspoons sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine vinegar
Directions:
 
Cook the rice according to the directions on the package (for mine it was 1 cup rice to 1 3/4 cups water, bring to a boil and cover and simmer for 30 minutes).  Meanwhile, chop the sweet potato into small cubes, and toss with 1 teaspoon olive oil.  Roast at 400 degrees for 15-20 minutes or until the potatoes are tender.  
 
Cool the rice and sweet potato cubes.  Combine the rice, sweet potatoes, edamame, chopped red pepper and green onion.  Combine all ingredients for the dressing and toss with the salad.  Top with cilantro and sesame seeds and enjoy!
 

  18 Responses to “Forbidden Rice "Superfood" Salad”

  1. where in chappaqua did you have this (my guess would be susan lawrence)? i’m a teacher there and would love to treat myself to this sometime! though i will likely make it myself first… your blog introduced me to forbidden rice with your sesame forbidden rice recipe and i’ve had it on hand ever since!

  2. You’re absolutely right! I tried it there a few months ago and did my best to recreate it :)

  3. How many servings is this recipe for?

  4. As a side dish, I would say it serves about 4.

  5. This is a great recipe–I used brown rice medly instead of forbidden rice as it was really expensive at my fancy organic grocer…forgot the sesame seeds which is a shame because I have so few uses for them… :/

    Paired with the balsamic/ dijon crusted salmon from another recipe of yours, this meal was a hit!

    The salad served 2 ppl for 2 dinners and 1 lunch the day after!

  6. Great recipe. Would you be happy to put up a link to it in my Food on Friday – Asian Food Series.

  7. This is fantastic. I made it for lunches this week. After filling my (three) containers, I found myself scraping out the bowl with a spatula!
    Thank you!

  8. I’m obsessed with forbidden rice- it has such a lovely color! Haven’t tried using it for a salad though. Thanks for the great idea!

  9. Hello. Can I ask what green onions are or a pic? Probably me being dim. I’m from the UK and have heard of red and white onions..but not green
    Thank you!

  10. […] adventure. I thought it would be great for a rice salad so I went searching on the web. I found this one and I followed it pretty closely except for the […]

  11. Probably a dumb question, but do you eat this warm or cold?

  12. Thanks for this recipe- it’s one I’m making at least once a month now! Love that it’s fresh and easy and just flat out relish. Thumbs up!

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