Wednesday, March 23, 2016

Forbidden Rice

Just adding a name like "Forbidden" to any noun can make it sound more interesting than it really is, don't you think? That is why, just for fun, I named this recipe "Forbidden Rice." I originally found it from this wonderful blog created by Jaclyn called Cooking Classy. Jaclyn's recipe is called "Very Veggie Rice," which is excellent, as are all of her recipes. I frequently visit her to try new meals for my family. Here is my version of her recipe I served at lunch today.
 I had some extra black rice, also known as "Forbidden Rice," on hand, so I used it in place of brown. In the old days this black rice was exclusively given to the Emperor of China.

 Today I used a mixture of black, which is sometimes called "forbidden," and also wild rices together. Below is a photo of the cooked and cooled rice ~ three cups cooked. It looks kind of purple.
 Other ingredients: One cup sliced carrots, 1/2 cup chopped onion ~ I only had a purple onion rather than a yellow one, so that'll do, I said, and  a tablespoon each of fresh minced ginger and garlic.
 Stir fry for three minutes in one tablespoon of oil, Jaclyn uses canola, but I had olive, and it worked fine.
 Add about 3/4 cup each of broccoli and bell peppers ~ I had mostly yellow bell, but a red was intended for the recipe. Cook until soft.
 Next, add the 1/2 cup each of peas and carrots pictured below and cook two minutes, then push aside to make room to scramble eggs.
 Forgive me, but I was supposed to show you the cooked vegetables pushed to the side and these eggs scrambled next to them, but everything happened so fast that I missed the photo op. 
 Four Eggs
 Last but not least the three to four tablespoons of soy go into the pan with the cooked and chilled rice.
 It begins to look like the photo below.
 It's spring break, so my husband and son are home and they loved it. Comments: "Next time, maybe you could double the batch so that I could take left-overs in my lunch for work." ~ Smile
This is a new family favorite. Blessings, Kathi
                       Proverbs 31:14-15
"She is like the ships of the merchant; she brings her food from afar. She rises while it is yet night and provides food for her household and portions for her maidens."


Rose of Sharon said...

That looks so delicious! I must try it! Thanks for the link to the Classy Cooking blog. I will go check it out.

Judy said...

YUM that looks so good! I'm going to check out the link as well.

Ramblings of a Southern Girl ~ Rhonda G said...

This looks so yummy! And your mensfolk look pretty satisfied and happy with it, too! Thanks for sharing the recipe! I'll have to try this one! :) ~Rhonda

Just Because said...

That looks good. I like how you "make do" with what you have and it is still delicious. I love recipes like that, that I can make with what I have in.

Happy@Home said...

This looks so good and healthy too. A win-win in my book. I enjoyed the tutorial you provided and the link to the other blog. Thanks. I can't wait to try it.


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