Updated: Nov 17, 2019
It is impossible to resist Forbidden Rice. Also, know as black rice it is chewier than white rice and has a lot of nutritional benefits even more than brown rice. Here it has been combined with roasted squash, sage, dried cranberries a few other goodies resulting in a beautiful and delicious side. I even love leftovers for breakfast with a poached egg on top. Give it a try and I bet this will be a new favorite.
Ingredients for Forbidden Rice:
1 cup black rice, rinsed
2 cups low sodium chicken broth or vegetable broth
3-4 tablespoons olive oil, divided
3 scallions sliced
2 tablespoons dried cranberries, chopped
1 cup diced butternut squash, about a pound
1/8 teaspoon ground allspice
1 pinch of black pepper
2 pinches of Kosher salt
dash of cayenne pepper, optional
Time - Saving Tip: The actual rice can be cooked earlier in the day and set aside. You can finish the recipe and combine it with the other ingredients when you are ready. The squash can also be roasted earlier in the day.
Let's see what we need.
Now we can make the rice.
Combine chicken broth and rinsed rice in a medium - size saucepan. Bring to a boil and then reduce to a simmer. Cover and cook for about 40 minutes until just about no more liquid. Turn off the heat an let sit for about ten minutes. Then fluff and pour on a parchment lined cookie sheet. Set aside.
Preheat oven to 400-degrees. Toss the squash with 1 tablespoon of oil, allspice, salt, pepper, nutmeg, and if using cayenne pepper. Place on a parchment lined baking sheet and roast for about 15 - 20 minutes until just done. Set aside.
Add 2 tablespoons of oil and rice to a pan. Warm gently over medium heat while stirring. Add the squash, scallions and dried cranberries and toss. Turn off heat and adjust season and add a little more oil if desired.
It's ready! It looks great. This rice dish has it all ...it's delicious, beautiful and good for you.