Have you ever heard of forbidden rice? Legend has is that this grain was eaten exclusively by Chinese emperors to increase longevity and health. Not only is it high in many nutrients but it is also tasty! Forbidden rice is a great source of iron, vitamin E and very high in antioxidants. Take a look in your nearest specialty grocer and pick up a bag of this rice. You will not be disappointed.
This recipe is vegetarian but as you can see from the pictures I did use shrimp.... but I cooked it on the side and added it separately. It tasted great either way! If you use shrimp just peel it and toss it in 1 tsp of sesame oil and a tsp of red chili paste and saute for 2 minutes on each side.
1 cup black rice
2 1/2 cups broth
1 tsp sesame oil
2 garlic cloves, minced
3 tsp ginger, minced
1/2 onion, chopped
1 tbs sesame oil
2 tbs soy sauce (plus more if needed)
1 tbs red chili paste
3 cups chopped bok choy
2 cups mushrooms (preferable shitake or oyster)
1/2 cup water chestnuts
1 yellow bell pepper, cut into small strips
To make the rice, bring the broth to a boil add in the sesame oil & rice. Reduce the heat to simmer, cover and cook for 10-15 minutes or until ready. (If needed: When the rice is soft pour it through a sifter to drain)
While the rice is cooking heat the sesame oil in a large pan and add in the garlic, ginger, onion and red chili paste. Saute until fragrant then add in the rest of the vegetables* and cook until the bok choy wilts. Toss in the rice when the vegetables are to your liking. Season with more soy sauce and red chili paste as needed and serve.
*If you like your peppers crunchy wait to cook them until the last 2 minutes.