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Forbidden Rice & Vegetable Bowl

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Course: Healthy
Cuisine: Asian
Keyword: Vegetable Bowl
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 4
Author: Meggen

Ingredients

  • 1 cup black or Forbidden Rice
  • 1 ¾ cup water
  • ½ cup golden raisins
  • 2 unit pitted dates sliced into slivers
  • 4 TBSP pomegranate seeds also called “arils” , divided
  • ½ unit head cauliflower cut into florets
  • 2 unit large carrots peeled and cut into thick slices on the diagonal
  • 1 cup yellow onion diced
  • 8-9 unit stalks of asparagus cut into 3″ pieces on the diagonal
  • 3 unit large portabello mushroom caps stemmed & sliced
  • ¼ unit head of purple cabbage sliced
  • 1 -8 oz package of peeled cooked baby beets in vinegar- this is the brand I use.
  • ¼ cup pistachios
  • 3-4 tsp Rosey Harissa– a Midle Eastern spice blend of Chili pepper parika, rose petals, other spices, sound flower oil, garlic and salt, divided
  • 1 TBSP Tunisian Harissa– a Northern African spice blend of Cayenne pepper paprika, salt, garlic, chili pepper, caraway, corinader, cumin, spearmint and lemon oil , divided
  • 1 tsp smoked paprika
  • 1 tsp ground ginger
  • 1 tsp cumin
  • ½ tsp kosher salt
  • ½ tsp ground black pepper

For the Dressing:

  • fresh mint leaves save several for the garnish
  • 1 unit lemon juiced
  • Olive oil
  • 1 tsp rosey harissa
  • 1 TBSP pomegrante seeds
  • ¼ cup honey

Instructions

  • Rinse the Forbidden rice with fresh tap water. Drain well.
  • In a medium saucepan over medium high heat, add 1 tsp of olive oil. Pour in the forbidden rice and toast stirring constantly for 1 minute. Pour in 1 3/4 cups of water, the golden raisins and a pinch of kosher salt. Bring the mixture to a boil. Add in 1 tsp of the Rosey Harissa.
  • Cover and reduce heat to a simmer. After 30 minutes, add in the
  • slivered dates and 1 TBSP of pomegranate seeds.
  • Remove from heat.
  • Fluff with a fork and set aside covered to rest.
  • In a large skillet, heat 1-2 TBSP of olive oil over medium heat.
  • Sauté the onion for 1-2 minutes to soften. Add in the cauliflower and carrots. Sauté for 3-4 minutes until they begin to soften. Season with 1/2 tsp EACH of Tunisian Harissa, Rosey Harissa, cumin, ginger and smoked paprika.
  • Continue cooking until the vegetables have just browned and the spices are fragrant. Remove from the pan and set aside to keep warm.
  • In the same pan, add 1-2 additional TBSP of olive oil.
  • Stir in the mushrooms, cabbage and asparagus. Sauté for 2-3 minutes until the mushrooms begin to brown at the edges and the cabbage softens.
  • Season as you did with the cauliflower and carrots- 1/2 tsp of EACH- Tunisian Harissa, Rosey Harissa, cumin, smoked paprika and ginger.
  • Continue cooking for a few minutes more until the mushrooms have good brown color and the cabbage and asparagus is crisp tender. Remove from heat. Set aside and keep warm.
  • On medium low heat, add a final 1 TBSP of olive oil to the pan. Quarter the beets and sauté them for 1 -2 minutes with the salt and pepper until warmed through. Set aside and keep warm.
  • In a high speed blender, combine the lemon juice, 1/4 cup of honey, 1/2 cup olive oil, 5-6 mint leaves, pomegranate seeds and 1 tsp Rosey Harissa. Process until emulisifed and thick.