My in-laws were coming for dinner a few weeks ago and we haven’t seen them in a while, so wanted to make a dinner they’d really enjoy. I knew I was making shrimp and scallop kabobs and wanted a kid friendly, but still interesting side dish to go along with the grilled veggies. Jeremy was at the market with me and I constructed the recipe as we shopped together, getting his approval on all the ingredients. My boys love forbidden (black) rice. I don’t think it tastes dramatically different from any other kind of rice, but the color is just so appealing and interesting, they insist that it is so much better than white rice.
The picture is from the second day I served the rice, not the day I served it so you can see that the jicama gets a little bit discolored. It stays nice and crunchy, just a little gray. To keep it as white as possible, add it into the salad last, after that salad has already been well mixed, as I explained below.
Forbidden Rice Salad
Prep Time: 10 – 15 minutes
Cook Time: 30 minutes +/- (to cook the rice)
Servings: 10 – 12 side dish servings
- 3 cups cooked forbidden rice (follow instructions on package)
- 1 cup mango, peeled and diced
- 1 large red pepper, diced
- 1 cup jicama, peeled and diced
- 1/8 – 1/4 cups cilantro, chopped
- 3 scallions, sliced
- 1/4 cup apple cider vinegar
- 1/4 cup EVOO
- 1/3 cup lime juice
- 2 – 3 drops stevia (optional, do not add too much!)
- Several drops sriracha, depending on your preference
- Salt and pepper to taste
- Cook rice according to package instructions and allow to cool thoroughly.
- Place rice in a large bowl with a cover.
- Chop/dice and slice veggies and mango, add to rice (except jicama) and stir to combine.
- Combine apple cider vinegar through sriracha in a small mason jar and shake to combine.
- Pour half of dressing into salad, add salt and pepper, stir to combine and taste.
- Add additional dressing as desired and stir well.
- Add in jicama and cilantro, place cover on bowl and shake to combine.
- Serve at room temperature or slightly chilled.
As with many salads, this one tastes great the next day and can be served as a main dish for lunch or dinner by adding feta cheese or leftover chicken or shellfish.