RECIPE
8 INGREDIENTS5 STEPS45MIN

Forbidden Rice Salad with Pickled Vegetables

4.5
2 Ratings
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Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
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Black rice cooks in half the time of brown rice, and is perhaps even more nutritious! It holds its shape incredibly well, which makes it a perfect candidate for a rice salad!

45MIN

Total Cooking Time

8

Ingredients
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
1 1/2 cups
Carrots , peeled, thinly sliced
1 bunch
Radishes , trimmed, thinly sliced
1/4 cup
Rice Vinegar
1 tsp
2 Tbsp
1 1/2 cups
Water
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Directions

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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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