Green rice conjures up Asian flavours to me, especially seeing that this special Forbidden rice is brown rice infused with bamboo juice! This is the new rice from my friends at Forbidden foods. It also comes from China and is par-boiled to allow for a quicker cooking time and cooks beautifully in the steam oven without the worry of it boiling over or boiling dry.
The concept of it sounded amazing so I thought it would lend itself really well to a Japanese salad, especially with this dressing and the selection of salad ingredients.
Ingredients: Serves 4-6
1 cup Forbidden Green Rice, washed quickly
1¼ cups water
pinch salt
Salad:
1 carrot finely grated
Handful bamboo shoots
Handful snow pea sprouts
150g firm tofu, cubed
1/2 cup Edamane beans after shelling
Dressing:
1tbsp grated ginger
1 clove garlic, crushed
70g onion (1 medium)
2tsp Gluten free soy sauce
2½ tbsp. rice vinegar
½tsp sugar
1tsp lemon juice
1tbsp tomato sauce (ketchup)
1tsp seseme oil
1tbsp Peanut oil – or more to your liking up to 1/4 cup
Touch salt & pepper to taste
Method:
- Cook rice in water @ 100°C for 30 minutes. Fluff with a fork, remove and set aside to cool.
- Grate the carrot and mix through all other ingredients into the rice when it’s cold.
- Blend all dressing ingredients in a small food processor until combined. Stir through rice mixture but retain a little to drizzle over the salmon if you are serving it with fish.
- Taste and season.
I served it with steamed Salmon on the top which you can get the instructions for from any of the Salmon recipes in the ‘Fish category’. It didn’t need the Salmon as it has heaps of goodness with the tofu, rice and vegetables but it did add that special ‘main course’ touch for a dinner.
Latest Comments