Unfortunately there are no new shiny recipes here tonight – only our attempts with a new food – forbidden rice, with a simple but delicious almond curry.
Forbidden rice, also known as Chinese black rice, is apparently super-healthy for you, with loads of iron and vitamin E, and is full of antioxidants, comparable to blueberries. It’s also a shorter-grain rice that cooks up in 30 minutes (so take that, brown rice!)
I wanted something light and colorful to throw over our forbidden rice, so I settled in with Dreena Burton’s Thai Chickpea Almond Curry. This curry, which hails from her book Let Them Eat Vegan, has a coconut milk and almond butter base, with red curry paste, ginger, and lime juice to breathe it to life; tender chickpeas and airy green onions and zucchini give it texture and add a punch of protein. Honestly, it’s just delicious stuff, and a beautiful golden color to boot – I could lick the pan it’s cooked in. Pairing it with the forbidden rice was a good move – it softened up the grain and its warm flavors complimented the slightly nutty taste.
Members of the family had mixed reactions to our rice – some could not believe the name, others were not enamoured with its texture and focused on stabbing their chickpeas for sport. The majority, however, realized that it was simply another form of tasty rice. With all of its nutritional benefits, I see it as something we’ll be eating again. It looks like it might also be good in these black rice tofu cakes.