Cooking Instructions
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Step 1
In a medium lidded saucepan, combine the
Forbidden Rice (1 cup)
with
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.
Step 2
Remove from heat and let stand for 10 minutes, fluff with a fork.
Step 3
Meanwhile, toss
Carrots (1 1/2 cups)
and
Radishes (1 bunch)
together with
Rice Vinegar (1/4 cup)
and
Salt (1 tsp)
. Let sit in the mixture, stirring occasionally, for 15 minutes.
Step 4
Add the rice to the vegetables along with some
Fresh Chives (2 Tbsp)
and
Olive Oil (1 Tbsp)
. Toss to combine.
Step 5
Transfer to a serving dish and garnish with additional chives if desired.
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