Spring is finally here and I just started training for a 100 mile bike ride in June for the American Lung Association. The Fight For Air Ride takes place yearly with the goal of raising money and awareness for lung diseases. As an asthma doctor, this cause is near and dear to my heart. This will be my second ride and I’m hoping that this year, we can raise even more money to fight lung disease in adults and kids. My training involves at least two long rides a week and carbo loading. I was inspired to make this recipe in order to avoid eating pasta and bread every day. Forbidden rice is a whole grain much like brown rice or wild rice. It’s higher in fiber than white rice. It also contains anthocyanins. Anthocyanins are, in part, what give many fruits and vegetables their color. It’s also what gives Forbidden rice its black color. Anthocyanins are thought to be high in antioxidants. Antioxidants in food are thought to help prevent illnesses such as cancer. This is why eating dark colored fruits and foods like Forbidden rice on a daily basis is so important for our long term health. I also love Forbidden rice because it has a delicious, nutty flavor and chewy texture. The texture is almost like al dente pasta. This rice is colorful and only takes 30 minutes to cook on the stovetop. This recipe is also oil free. I used edible flowers as a garnish but coconut chips would also be a great garnish. This rice pairs well with avocado. It also goes well with white wine. You can substitute quinoa, brown rice, or wild rice instead of Forbidden rice in this recipe. Forbidden rice typically comes from China. It’s named “Forbidden” because it was only eaten by royalty in China around the 14th to 16th centuries. Luckily for us, it’s available at most grocery stores for royals and non-royals alike! (I found mine at Whole Foods) Make sure you tag @thefriendlyepicurean on Instagram and Facebook if you make it!
Coconut Forbidden Rice
- 1 cup uncooked Forbidden Rice
- 1 cup light coconut milk
- 1 cup water
- 1/4 cup cashew halves
- 1/4 cup chopped cilantro
- juice of 1 lime
- 1/4 tsp ginger powder
- 1/4 tsp cayenne pepper
- 1/4 tsp turmeric
- 1/4 tsp garlic powder
- 1/4 tsp salt plus more to taste
Rinse rice with water and place in a medium sized saucepan. Add water and coconut milk to rice and bring to a boil. Lower heat and simmer for 30 minutes or until all the liquid is absorbed, stirring occasionally. Stir in lime juice, cayenne pepper, ginger powder, garlic powder, turmeric, and salt. Remove from heat and cover for about five minutes. Fluff rice with a fork and add more salt to taste. Top with cashews and chopped cilantro right before serving. May store in an airtight container in the fridge for about 2 days. Makes about 3 cups of cooked rice.
- Approximate Calories per Cup: 303 cal