This Forbidden Rice with Cranberries, Carrots, and Ginger is a beautiful, nutrient-rich dish that combines forbidden black rice with sweet cranberries, crunchy carrots, and warm ginger. Full of flavor and color, this dish makes a unique and satisfying meal or side that’s perfect for any season.
Forbidden Rice with Cranberries, Carrots, and Ginger
Course: Main, SidesCuisine: Fusion4
servings10
minutes30
minutes220
kcalIngredients
1 cup forbidden (black) rice, rinsed
2 cups water or vegetable broth
1/2 teaspoon salt
1/2 cup dried cranberries
1 cup carrots, julienned or grated
1 tablespoon fresh ginger, grated
1 tablespoon olive oil or coconut oil
1 green onion, chopped (optional for garnish)
1 tablespoon fresh cilantro or parsley, chopped (optional for garnish)
Directions
- Cook the Forbidden Rice: In a medium saucepan, bring the water or vegetable broth and salt to a boil. Add the rinsed forbidden rice, reduce heat, cover, and simmer for 30 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes.
- Sauté the Vegetables: In a large skillet, heat the olive or coconut oil over medium heat. Add the grated ginger and carrots, sautéing for 3-4 minutes until the carrots are slightly tender.
- Combine Ingredients: Add the cooked rice and dried cranberries to the skillet with the carrots and ginger. Stir to combine and cook for another 2-3 minutes until everything is warmed through.
- Garnish and Serve: Transfer to a serving bowl, garnish with green onion and fresh herbs if desired, and serve warm.
Notes
- Nutrition Facts (per serving):
Protein: 4 g
Fat: 6 g
Saturated Fat: 1 g
Carbohydrates: 40 g
Fiber: 4 g
Sugar: 8 g
Sodium: 300 mg
This Forbidden Rice with Cranberries, Carrots, and Ginger is a delightful dish that combines sweet, earthy, and spicy flavors with a vibrant mix of textures. Ideal as a side or main, it’s packed with nutrients and makes a stunning addition to any table. Enjoy this unique, healthful recipe for a flavorful experience!
