Vegetarian

Forbidden Rice Salad is for Salad.

Forbidden Rice Salad takes 15 minutes to prepare.

Forbidden Rice Salad takes 60 minutes to cook.

Forbidden Rice Salad makes 8 servings.

The ingredients for Forbidden Rice Salad are:

2 cups black (forbidden) rice
3 1/2 cups water
5 scallions, white and green parts, chopped
1 lg red bell pepper, chopped
1 lg yellow bell pepper, chopped
1 cucumber, peeled and chopped
1 cup sliced mushrooms
2 Tbls sesame oil (or olive oil)
2 Tbls brown rice vinegar (or red wine vinegar)
4 Tbls coarse seed mustard

Here is how you make Forbidden Rice Salad:

Wash rice in colander under running water until water runs clear. Add to rice cooker or pot. Add water and bring to a boil. Lower heat to medium low, cover, and simmer until all liquid is absorbed. Note: I use a rice cooker so I have not made this rice in a pot. It takes almost 1 hr to cook in a rice cooker on a "brown rice" setting, so I am assuming times are similar in a pot on a stove. However, check frequently to be sure your rice is not burning. Rice should be chewy in texture, not crunchy, but not "mushy" either.While rice is cooking, chop all vegetables and place aside in a bowl. In a separate bowl, mix sesame oil, vinegar and mustard. Set aside.Another note: I like Asian flavors, but this salad works just as well with wine vinegar and olive oil, if you prefer. It doesn't change the nutritional content to switch them.When rice is cooked, place in a bowl and cool to room temp. Mix in raw veggies and dressing mix. Stir to coat the rice in the sauce. Serve at room temp or chilled. Tastes even better the next day!This recipe makes 8 1-cup servings.Number of Servings: 8Recipe submitted by SparkPeople user MOB8/2009.

The nutritional information for Forbidden Rice Salad is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 225.0

• Total Fat: 5.6 g
• Cholesterol: 0.0 mg
• Sodium: 63.2 mg
• Total Carbs: 42.2 g
• Dietary Fiber: 4.0 g
• Protein: 4.0 g

Forbidden Rice Salad is Asian cuisine.