Forbidden Rice Salad

Following up on last week’s post, today’s salad is also one that was introduced to me by one of my classmates (nutrition folks really like good food!).   Although the ingredients in this salad are very simple, the resulting salad is more than just the sum of its parts.  Beyond the flavor, I like to think that the appeal of this salad also has something to do with its name—the fact that it includes “forbidden” makes it all the more alluring.  Give it a try and let me know what you think!

Forbidden Rice Salad

Adapted from Whole Foods

• 1½  cups forbidden rice
• 2 tablespoons soy sauce or tamari soy sauce
• 3 tablespoons sesame oil (not toasted sesame oil)
• 1 large sweet potato, peeled and diced
• 1 large red bell pepper, diced
• 1 large yellow bell pepper, diced
• 1/2 bunch green onions (about 3 or 4), thinly sliced
• Salt and pepper

Cook the rice according to the directions on the package (I made mine in a rice cooker).  In a small bowl, stir together the soy sauce and sesame oil.  Set aside.

Spread the diced sweet potato in to a single layer on a baking pan.  Drizzle with a little olive oil or sesame oil and season with salt and pepper.  Roast the potatoes at 425° for 20-30 minutes or until the potatoes are tender and turn golden brown in places.  Set aside and allow potatoes to cool.

When the rice is done cooking and is still warm, stir in the soy sauce and sesame oil mixture.  Let the rice cool, and then stir in the roasted sweet potatoes, bell peppers, and green onions.  Season with salt and pepper to taste. 

Tasty Easy Healthy Green Recipe Ratings: