Forbidden Rice
Black Rice and Veggies with Sweet and Sour Sauce from Transitional Raw Foods
On Sunday, I posted one of my new favorite recipes for Kabobs. They are a delicious alternative to kabobs on the grill. As the comments came in, people weren’t asking about the kabobs, they were asking about the Forbidden Rice that I pictured the kabobs with. I received many emails and questions about the rice. Mostly just asking for more information. So here you go.
Forbidden or Black Rice got it’s name because centuries ago in China, only the Emperor was allowed to eat it. It was forbidden to all others, thus the name. Before it is cooked, the rice is black. As it cooks, it turns a deep purple. It’s color comes from the high anthocyanin content.
Anthocyains are very important to us. They protect us from cancer, inflammation, and are also considered to be neuro-protective which means that they help protect your nervous system from degeneration. Anthocyains are what give fruits and veggies (and flowers) their color. They are part of the flavonoid family.
Forbidden Rice actually has more anthocyains that blueberries. It is also high in fiber, iron, vitamin E and other antioxidants. It is one of the super healthy, non-raw foods that I gladly include in my diet. You can find Forbidden Rice at many markets, or online.
Chris wrote on April 30, 2011
I can’t wait to try something forbidden! *wink*
Eco Mama wrote on April 29, 2011
Sexy post Susan! Love the little history bits. Maybe I should start putting the word forbidden before other foods….forbidden salad…forbidden broccoli…etc.
xo
Eco Mama
Gracie wrote on April 29, 2011
Just wondering if there is a place to order organic or if some black rice is better than others? Any pointers? Can’t wait for the on-line classes!!
Susan wrote on April 29, 2011
http://lotusfoods.com/Organic-Forbidden-Rice/p/LOT-10260&c=LotusFoods@WholeGrain?gclid=CLu-6aDbwqgCFYS8Kgodu3cEsQ
Susan wrote on April 29, 2011
I cook it as you would rice. This is not something that I even try to use raw.
villarosa wrote on April 29, 2011
Do you mind sharing how you prepare the forbidden rice? Soak? & sprout?? I too am interested in your online classes! Thank you for your lovely recipes. I own both of your books and your card calendar.
Susan wrote on April 29, 2011
Can’t wait to hear about your online classes – that sounds great!
Sam [Low Carbon Diet] wrote on April 28, 2011
I have NEVER heard of forbidden rice but I am SO intrigued! Where did you get it??
Susan wrote on April 28, 2011
You can get it at many markets or order it online.
Katie wrote on April 28, 2011
Hi there-
I’ve recently been following your blog and love it. I’m not raw, but am inspired what you do and make. Question on the Forbidden rice- do you rinse before you cook?
Thanks!
Katie
Krista wrote on April 28, 2011
I recently discovered forbidden rice in the bulk bins of my favorite grocery store. We love it!