Forbidden Rice Salad

Forbidden rice is so wonderfully amazing.  With its chewy texture and deep purple hue, it is as striking as it is tasty.

If you have not yet experienced the taste/texture/greatness of Forbidden rice, it’s worth tracking down.  It is, without a doubt, the best rice I have ever enjoyed… and it’s practically black.  Very cool.

Forbidden Rice Salad

• 2 cups Forbidden rice
• 1/2 cup rice vinegar
• 3 tbsp agave
• 1/4 cup Olive oil
• 1 1/2 tsp sea salt, or to taste
• 2 tbsp flax seeds
• 1 medium onion, chopped
• 3 cloves garlic, chopped
• 2 cups Crimini mushrooms, sliced
• 3 medium sized carrots, grated
• 3 stalks celery, chopped
• 2/3 cup fresh red currants (if available, or substitute small sour grapes, blueberries, or something similar)

Directions:

Cook rice according to package directions.

While rice is cooking, cook mushrooms, onion and garlic in about 1/4 cup water over medium heat until onions are translucent and all water has evaporated.  Salt mushrooms, garlic and onions to taste.  Set aside.

When rice is finished cooking, remove from heat and place in large bowl.  Stir in vinegar, salt, agave and olive oil.  Let stand about 10 minutes.  Stir mushrooms, onions and garlic into the rice.  Cover and chill in refrigerator for about 20 minutes.

When rice/mushroom/onion mixture is finished chilling, add in flax seeds.  Gently toss in chopped celery, grated carrots and currants.  Chill for at least two hours and serve cold.  Garnish with freshly grated carrots and a few more red currants.