BY Jennifer Danter
This heirloom rice was so nutritious and rare in ancient China that only emperors were allowed to eat it. It’s also known as Chinese black rice. Black rice, or any whole grain rice, contains fibre, minerals, vitamins, and antioxidants.
Tip: Change it up
Make this dish with your favourite veggies, and brown or red rice.
- 1 cup (250 mL) forbidden black rice (or your favourite whole grain rice)
- 1 tsp (5 mL) extra-virgin olive oil
- 1/2 tsp (2 mL) each ground cumin and turmeric
- 16 oz (450 g) wild salmon fillet
- 4 beets
- 2 large carrots, cut into thick coins
- 2 bunches watercress, stems trimmed
- 1/3 cup (80 mL) extra-virgin olive oil
- 1 tsp (5 mL) grated ginger
- 1 tsp (5 mL) apple cider vinegar
- Juice of 1 lemon
- 1 garlic clove, minced
- 4 tsp (20 mL) Detox Dust, if desired (see recipe here)
- In saucepan, cover rice with 2 cups (500 mL) water. Bring to a boil, then reduce heat to low. Cover and simmer until rice is tender, about 30 to 35 minutes. Remove from heat, let stand 5 minutes, then fluff with a fork.
- While rice is cooking, scrub and quarter beets; steam for 15 minutes or until tender. Remove skins.
- Meanwhile, preheat oven to 400 F (200 C). Stir 1 tsp (5 mL) oil with cumin and turmeric. Smear over salmon. Place on parchment paper-lined baking sheet and roast for 6 to 8 minutes. Remove from oven and let stand for 5 minutes.
- While salmon is cooking, steam carrots and prepare dressing. For dressing, place oil, ginger, vinegar, lemon juice, and garlic in blender and whirl until mixed.
- Once rice and salmon are cooked, assemble the bowls. Divide rice among 4 bowls. Top with beets, handfuls of watercress, and carrots. Cut salmon into 4 pieces and add a piece to each bowl. Drizzle with dressing, then sprinkle with Detox Dust.
Image Credit: Scott Yavis
from Cornelius Steinbeck Blog https://corneliussteinbeck.wordpress.com/2015/09/25/forbidden-black-rice-bowl/
via WordPress https://jonathanwilhoite.wordpress.com/2015/09/25/forbidden-black-rice-bowl/