Forbidden rice from China has been said to be the Emperor’s rice, so it was forbidden for anyone else to eat it. Because it was a forbidden grain, it becomes something passionate and mysterious. Its nutty flavor is perfect for mixing with a variety of ingredients. It’s a superfood, high in fiber and antioxidants. When cooked it turns purple because it contains the same pigments found in blueberries called anthocyanins but forbidden rice is a greater source of antioxidants than even blueberries.
1 cup forbidden rice, black/purple rice (I used Lotus Foods Organic Forbidden Rice)
1 small yellow onion finely chopped
1 small red onion, finely sliced lengthwise
1/2 cup cranberries
1 cup of coconut flakes, toasted
1 3/4 cups of water
pinch of salt
Rinse the rice with cool water. In a saucepan bring rice and water to boil over high heat. Season with salt. Cover and reduce heat to low until simmering and rice is tender, about 30 to 40 minutes. Let stand for covered for 10 minutes. One cup of raw rice should yield 3 cups of cooked rice. Fluff with a fork.
In a sauté pan with about 2 tablespoon of olive oil heat the oil and cook the yellow onion until they turn translucent. Add the cranberries and continue to cook until tender. Remove from pan and add more oil, about another 2 tablespoons, to cook the red onion until golden brown. I wanted to do them separately so I could keep the the shape of a flower when sliced.
Mix the rice with the sautéed onion and cranberries, toss with toasted coconut flakes and garnish with cooked red onion.