black rice recipes

3 healthy ways to cook forbidden black rice- stovetop, Instant Pot &amp; Pilaf! A healthy vegan gluten-free side dish full of powerful health benefits. The most nutritious rice you can find!

Forbidden Black Rice Recipes

forbidden black rice

water

salt

forbidden black rice,

olive oil

shallot – chopped

thyme

garlic powder

bay leaf

salt and pepper

almonds

Italian parsley

Stove Top Method

Bring water and rice to a boil, let simmer uncovered until tender about 20-25 mintues. Drain and fluff. Season!

Instant Pot

Place equal parts water and black rice in the instant pot. Add a pinch of salt. Set pressure to 18 minutes on high. Let naturally release for at least 10 minutes.

Black Rice Pilaf

heat oil in a 10-inch skillet over medium heat and add the shallots, stirring until golden and fragrant, about 4 -5 minutes. Add rice and thyme and saute 3-4 minutes. Add stock, garlic, bay leaf, salt and pepper and 1/2 the almonds. Bring to a simmer, stirring. Cover, turn heat to low and cook 25-30 minutes or until all the liquid has evaporated and rice is tender. Garnish with remaining almonds and parsley.

It’s my new favorite rice now!! (Shhh...don’t tell Jasmine &amp; Sticky Rice!) Thank you the the recipe!! ??

Made this using the pasta method. Seasoned with butter, salt and scallions. Even my picky husband liked it. Best part? It only took 20 minutes!!!

Just made this in the Instant Pot. With equal ratios of rice to water and a bit of salt, it just comes out nice and chewy. Not overly mushy,  not underdone, just a nice firmness to it. We served it with a stir fry of leftover roast beef and onions, garlic and some veggies from our CSA box. Perfect meal with a dash of soy sauce on top.

Love this forbidden rice!  Pilaf recipe is outstanding!

Just want to let you know...the first time I  made this it didn't cook in 30 MIN. I served it up anyway....Crunchy!  

I did some research and discovered it's important to soak the rice (overnight) first...then it will cook in 30 MIN.  If not pre-soaked, it'll take about an hour to cook the rice.  This may be something  to add to the directions.  

Anyway, second attempt was wonderful!  Thank you!!!

Ah, now I see the error of my ways.  I tried to cook the rice like "regular" rice - rather than using 1 cup rice to 6 cups of water and simmering it uncovered!  Oops!  Regardless, I learned about "soaking" it overnight then cooking it like regular rice, not soaking it and cooking it for an hour...next batch, I'm doing your 'pasta' method.  Love your rice pilaf recipe.  My hubby liked it so much he took the left-overs and made stuffed poblanos with it.  Geez!

I'm a diabetic and had the 3 recipe, 3 different days during lunch time..  
Minimum spike of 2 hours and absolute back to my 'average'in a very short time.. 
The rice taste so delicious (recipe 2 and 3).. 
<span class="tasty-link" data-tasty-link-href="https://www.feastingathome.com/forbidden-black-rice-recipes/">Black rice</span> is now  one of my preferable but also tastiest staple food during my lunch!!
Thanks so much for the information and for the recipes!

It is a real helpful tips and a real guide for me who actually cook the first time this forbidden black rice.  Thanks.

Absolutely delicious! We loved the texture and taste. The only thing I added was fresh squeezed lemon juice at the end.

added some carrots, came out great will make this again. Thanks for a great recipe

To clarify: the water "about an inch from the top [of the rice] is actually OVER the rice about an inch, not below it.
Asians usually go for a knuckle depth of water over the top of the rice.

I made the pilaf and it was delicious. Thank you for sharing a great recipe.

After doing the rice a number of different ways, I have concluded that:

1&gt; Soaking the rice overnight in water makes the final product mushy.
2&gt; A 2:1 ratio of water to rice works fine in a rice cooker (but can take 45 mins to an hour)
***3&gt;  If you make a larger pot, you can freeze the leftovers in portion-metered baggies, then just nuke it for 2 mins when you need it.  This makes for an easy 2nd, 3rd or 4th night.  I always make a full rice pot, and just freeze it individually.  Just as good, indefinite life.

Help My Dog Fell In The Rice Cooker 
Good Recipe BTW

Thanks! I’ve been doing this the hard way. 😊

I made the stove top method.  Drained it; let it rest.    I'm gonna make a stir fried rice with it with almonds, veggies and chicken.  Perfect.....crunchy.....nutty........... forbidden.

I made the black rice pilaf. Easy &amp; delicious-so healthy as well. Give it a go

Bali Bowl with Peanut Tofu, roasted sweet potatoes, black rice, shredded cabbage, radish and snow peas. Feel free to use almond butter!

Bali Bowls with Peanut Tofu

tofu

black rice

garlic

peanut butter (or sub almond butter!)

orange juice (roughly ½ an orange)

soy sauce

maple syrup, honey, agave or sugar substitute

toasted sesame oil

cayenne pepper

cabbage

carrots

beets

peas

radishes

avocado

sunflower sprouts

Blot dry, then cut the tofu into 2 inch squares or 2-3 inch long strips ( that are ¾ inch thick).  Place on a parchment-lined sheet pan. Sprinkle lightly with salt.

Cut the yam into ¾ inch cubes and place on the other side of the sheet pan ( or another pan). Drizzle lightly with olive oil and sprinkle with salt. Toss and spread out.

Make the peanut sauce, placing every thing in a blender,  and blend until smooth. Reserve ½ of the peanut sauce for the bowls. Use the remaing to coat the tofu. Pour over tofu and brush tops and sides and lather them up. I like to leave a very generous amount on the top of each piece.  Place in the hot oven for 25-30 minutes.

Cook the rice like you would pasta &#8211; using this basmati rice method . See notes.

Prep all your veggies. And FYI, these are just options for you, feel free to use what you like, adding or subtracting from the list.

When the tofu is caramelized  and the sweet potatoes are fork tender, assemble your bowls.

Drizzle with the remaining peanut sauce. Or place the peanut sauce in a little dish on each bowl.

This recipe is SO good! My sister and I make this recipe every week because it so delicious and fresh tasting. The peanut sauce is the best part about it, I could honestly just eat it how it is with a spoon. Highly recommend whether you're vegan or not! I made it for my non vegan parents and they loved it!

Amazing dinner for my Vegan family!! I made sautéed Napa cabbage on the side

I've just made it with tempeh instead of tofu, and it's sooo good! I'll keep this sauce in my rotation of recipes for sure, because it can fit really well with several variations of vegan bowls.

So good! A little spicier than anticipated, but also WAY more delicious than anticipated!!!! Very rich while still being healthy. Would eat this every day!!!!

We went plant based about 6 mos ago and this is one of my favorite recipes.  The peanut sauce is incredible.  I usually make this with sweet potatoes, black rice, sauteed cabbage, and a green vegetable like broccoli or beans.  I prefer all the veg to be cooked.  It's one of my special recipes for guests.  Thank you!!

One of my favorite meals! Easy, quick, flavorful. So healthy! And that peanut sauce. Yum! My 4 year old loved it too!

Made this for my family. My 12 loved the spicy peanut sauce and tofu.  This will be a new favorite.

Black rice-loved it! Flavors and TEXTURE came together in a wonderful way. Thanks for your recipes, Sylvia. Outstanding!

Stumbled onto this recipe/website while planning weekly menu. Trying to get the family to eat more healthy/whole food and we have a ‘meatless Monday’ theme. Hacked this recipe by using precut roasting veggies (squashes, beetroot, brussel sprouts, red onions) from Costco to save on prep. Also subbed black rice for brown rice-quinoa. Tofu turned out great and almond (substituted for peanut) butter sauce was amazing— have some extra which I will use for chicken satay. Thank you Sylvia! You have a new subscriber.

Delicious both same-day and as leftovers. The bowl format is especially helpful to load in raw vegetables that we don't often eat, such as red cabbage, snap peas, and radish. I was somewhat skeptical about eating the tofu cold for lunch but found it to be wonderful, refreshing and a very nice change from the standard lunch fare. I really like that I can compose several lunch-size portions (including sauce) at the same time I am making our main course since the components don't easily wilt (I don't include sprouts). I just add fresh-cut avocado when I'm ready to eat. Like all other recipes I've tried here, this one is a winner.

This sauce is so good. I've served it twice with whatever vegetables I get from the CSA. It's also great with fish.

Ok so I'm not much of a recipe follower but I came across this last night while looking for baked tofu ideas to go with sweet potato, and OMG it was amazing! The tofu puffed up and the outer layer was crispy. I've made peanut sauce many times before but this one was one of the easiest and so good. I didn't have enough orange juice so I squeezed some fresh lime, and I put a bit less maple syrup and sesame oil (2 tbsp each instead of 3) and didn't put salt because the braggs was enough for my taste. I've already shared the recipe with friends. And like others, I think you could use this sauce in all sorts of ways - dumplings, fresh spring rolls, noodle dishes! Thank you!

So good.  I used only 1 tbsp of sesame oil instead of 3.  I used the recommended rice cooking method, which I had never tried, and it was great!  Will definitely make this again.

I omitted the oil and put 2 tablespoons sesame seeds in blender instead. Also used 3 clementines, rather than just orange juice. Lastly i only put 1/4 teaspoon salt. Delicious!!

I love this recipe! There aren't many dishes I can eat 4 lunches in a row without getting bored! And I have made it several times over the last months...! This peanut sauce is the best I've ever tried, hands down. I did scale down on the sweetener, though; 1 tablespoon was enough as the orange provided lots of sweetness. I also prefer to bake the tofu without the sauce for better texture. Instead I cube it, marinate in soy and sesame oil, coat lightly in cornstarch and then bake.

Amazing flavor! My husband and I fight about who gets to have the leftover marinade for leftovers.

I never review recipes but this was so delicious, filling and healthy. The peanut sauce is outstanding. I only wish the recipe had made a little more sauce. I will definitely have this on repeat.

One of my favorites- the peanutty tofu makes it for me. I swapped out spinach and grated carrots for the veggies and maddd egg enough to eat it two days in a row!

Five stars!   My whole family loved it.  We will make this one on repeat!  Thank you!

Very versatile.  The peanut sauce is very good.  Used farro, and roasted sweet potatoes, broccoli, mushrooms, and radishes with the roasted tofu.  Excellent.

https://content.jwplatform.com/videos/CEY7zu8H.mp4

Vegan Bali Bowls with Peanut Tofu are loaded up with healthy veggies, black rice, roasted sweet potatoes and of course, delicious Peanut Sauce. Video 

Top 3 black rice recipes recipes from across the web

The most viewed black rice recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Forbidden Black Rice Recipes

Bali Bowls with Peanut Tofu

Bali Bowls with Peanut Tofu

Top 3 black rice recipes recipes from across the web

The most viewed black rice recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Forbidden Black Rice Recipes

Bali Bowls with Peanut Tofu

Bali Bowls with Peanut Tofu

The most viewed black rice recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine