Spicy Forbidden Rice Salad Recipes

Steps:

• Bring the hot water, sliced ginger, star anise, and 1/4 teaspoon of salt to a boil, then stir in the rice. Cover, lower the heat, and simmer for 30 minutes, then check to see if the rice is tender.
• Whisk the lime juice, rice vinegar, mirin, minced ginger, and a pinch of salt together in a mixing bowl. Add the rice and toss to combine, then stir in the cilantro and bell pepper. Serve immediately.
• Store in an airtight container in the refrigerator for 5 to 7 days.
• (per serving)
• Calories: 185
• Total Fat: 1.9g (0.5g saturated, 0.6g monounsaturated)
• Carbohydrates: 40g
• Protein: 5g
• Fiber: 4g
• Sodium: 150mg

Steps:

• Combine water, black rice, and salt together in a saucepan. Bring to a boil; reduce heat to low, cover, and simmer until rice is tender, 30 to 45 minutes.
• Whisk soy sauce, sesame oil, lime juice, and sriracha sauce together in a large bowl. Add cashews, red bell pepper, yellow bell peppers, and scallions; toss well to combine. Add black rice; stir until salad is well-mixed. Season with salt, black pepper, and sriracha.

Steps:

• Bring rice, water and pinch of salt to a quick bowl, cover and lower heat to a simmer for 30 minutes.
• Let rice sit while you whisk together sesame oil and tamari.
• While rice is still warm toss in the sesame oil and tamari mixture.
• Let cool, then add sweet potatoes, red peppers, yellow peppers, scallions, and salt, pepper to taste.