In a medium lidded saucepan, combine the
Forbidden Rice (1 cup)
Water (1 1/2 cups)
. Bring to a boil, turn the heat down to low, and cover. Cook for 20 minutes, until the liquid is absorbed and the rice is al dente.
Remove from heat and let stand for 10 minutes, fluff with a fork.
Carrots (1 1/2 cups)
Radishes (1 bunch)
Rice Vinegar (1/4 cup)
Salt (1 tsp)
. Let sit in the mixture, stirring occasionally, for 15 minutes.
Add the rice to the vegetables along with some
Fresh Chives (2 Tbsp)
Olive Oil (1 Tbsp)
. Toss to combine.
Transfer to a serving dish and garnish with additional chives if desired.