Forbidden Rice Salad

Forbidden rice, or black rice, has a rich, nutty flavor. It is a great source for iron and Vitamin E. Black rice actually has more antioxidants than blueberries. This hearty salad is great by itself or served as a side.

Forbidden Rice Salad

  • 2 c forbidden (black) rice uncooked
  • 3-4 small red beets roasted and chopped
  • 1 bunch kale deribbed and shredded
  • 1/3 c unsweetened cranberries
  • 1/3 c pecans roughly chopped


  • 2 T lemon juice
  • 2 T miso paste
  • 2 T apple cider vinegar
  • 2 T olive oil
  • 1 T whole grain mustard
  • 1 clove garlic
  • 1 shallot quartered
  • 1 t dried thyme
  • 1/2 inch fresh gingered peeled


  1. Preheat oven to 400
  2. Cook rice according to directions and cool.
  3. Wash beets and cut off ends.  Rub with olive oil and wrap in tin foil.
  4. Roast beets for about an hour or until soft.  Let beets cool for about 10 minutes.
  5. Use paper towel to gently rub skin off.  Chop beets and set aside.
  6. Blend all dressing ingredients in food processor until smooth.
  7. Toss kale and dressing in large bowl.  Add rice, beets, cranberries and pecans.
  8. Toss until all ingredients are combined.
  9. Salt and pepper to taste





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