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Forbidden Rice ...in
bulk!
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by Lisa Vines
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"Forbidden Rice?" ...Is it
related to the Forbidden City, which served as the Chinese Imperial
Palace during the Ming and Qing dynasties? Or to something wickedly
sinful and therefore supposedly off-limits--raising the question: What
is it doing in the Bulk section of the Honest Weight Food Co-op?
The answer is closer to the first option: Forbidden Rice is so-named
because it was so special that only the Emperor and royalty were
allowed to eat this imperial rice. According to Lotus Foods, the
company that imports this heirloom rice and trademarked the name,
Forbidden Rice was first deemed imperial during the Qing dynasty. Coop
shoppers in the Capital District of New York State, however, can now
enjoy this highly nutritious and nutty tasting black rice.
Like traditional white rice, Forbidden Rice contains vitamins B and E,
as well as niacin, calcium, and magnesium-- but in higher amounts. It
is also rich in iron and anthocyanins, a form of flavonoid antioxidant.
Some claim that the ancient Greeks, fearing that their enemies would
benefit from the elevated nutritional value of this rice, forbade its
consumption when they conquered the Middle East.
Not only does Forbidden Rice enhance the diet, it enhances the
aesthetic value of a meal. The dark, medium size grains turn a deep,
glossy purple when cooked. It is a stunning color contrast to other
foods. This rice does not meet the 100-mile diet, as it's imported from
China by Lotus Foods, a small independent company founded in 1995 in
California. Forbidden Rice does, however, fulfill the "Heirloom"
designation for those interested in foods that haven't been created in
a lab.
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Sources
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http://en.wikipedia.org/wiki/Lotus_Foods
www.wisegeek.com/what-is-forbidden-rice.htm
http://en.wikipedia.org/wiki/Black_rice
www.lotusfoods.com/Organic-Forbidden-Rice/p/LOT-10260&c=LotusFoods@Organic
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Black
Rice and White Beans
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Serves
4 to 6
1½ TBS olive oil (available in Bulk)
½ red bell pepper, chopped
½ yellow bell pepper, chopped
1 medium onion, chopped
1 cup Forbidden Rice (available in Bulk)
1 bay leaf (available in Bulk)
1 clove garlic
1¾ cups gluten-free vegetable or chicken broth (powder mixes
available in Bulk)
1½ cups cooked cannelloni beans (dried available in Bulk or used
canned)
Sea salt, to taste (available in Bulk)
Ground pepper, to taste (available in Bulk)
Chopped pickled red peppers, for garnish
Heat oil over medium heat in a 3- or 4-quart pot. Set aside a few of
the peppers for garnish. Add onion and remaining peppers to hot oil and
cook until onion is translucent and peppers are fragrant, stirring
occasionally, about 7 minutes. Stir in rice, bay leaf and garlic clove.
Stir to coat rice with oil and lightly toast it, about 1 minute. Stir
in broth, season with salt and pepper and bring to a boil. Cover pot
and reduce heat to a slow simmer. Cook until rice is tender and liquid
is mostly evaporated, 30 to 35 minutes.
When rise mixture is ready to serve, heat cannellini beans in a small
saucepan. Reserve a few of the beans for garnish and add the rest to
the warm rice, stirring gently to combine. Top rice with remaining
white beans and reserved red and yellow bell peppers. Sprinkle with
chopped pickled peppers and serve immediately.
Adapted from: www.wholefoodsmarket.com/recipes/1817
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