Lotus Foods Heirloom Forbidden Black Rice® Description
Lotus Foods rices are selected for superior taste, fast and easy cooking, and nutritional value. We partner in fair trade with small family farmers to preserve local biodiversity and grow rice more sustainably. This means more healthy rice choices for you and your family, a cleaner environment, and improved quality of life for farmers.
Better For You
Legend has it this ancient grain, referred to as "longevity rice", was reserved fort he emperors of China. Treasured for its delicious roasted nutty taste, soft texture and beautiful deep purple color, Forbidden Rice is a natural source of antioxidants called anthocyanins - purple pigments also found in blueberries and acai - but without the sugar. A dramatic presence on any plate, this wholesome rice cooks in only 30 minutes. Now you can eat like an emperor every day!
Better For People
Forbidden Rice is grown on hundreds of small family farms in Heilongjiang, the Black Dragon River region of China's northeast provinces. Their price premiums translate directly into more income, better health, and brighter prospects for these families.
Directions
Combine 1¾ cups water, 1 cup rice and a pinch of salt. Bring to a boil over high heat. Cover, reduce heat and simmer for 30 minutes. Remove from heat. Let stand covered for a few minutes. Fluff and serve.
A rice cooker may be used with the same water-to-rice ratio.
1 cup raw rice yields 3 cups cooked rice.
Use in any rice dish or cuisine, from savory to sweet. Great for pilafs, puddings, salads, soups, stir-fries and stuffings. Makes a nutritious breakfast cereal, including jook. Or just enjoy steamed plain with a vegetable, seafood or meat entree.
Free Of
Non-GMO
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1/3 cup (60 g)
Servings per Container: 7
| Amount Per Serving | % Daily Value |
|
| Calories | 200 | |
|
| Calories from Fat | 20 | |
|
| Total Fat | 2 g | 3% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | * |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 0 mg | 0% |
|
| Potassium | 175 mg | 4% |
|
| Total Carbohydrates | 43 g | 14% |
|
| Dietary Fiber | 3 g | 10% |
|
| Sugars | 1 g | * |
|
| Protein | 6 g | * |
|
| Vitamin A | | 0% |
|
| Vitamin C | | 0% |
|
| Calcium | | 0% |
|
| Iron | | 4% |
|
| Manganese | | 120% |
|
| Magnesium | | 20% |
|
| Phosphorus | | 20% |
|
| Molybdenum | | 35% |
|
| Selenium | | 4% |
|
| Zinc | | 8% |
|
*Daily value not established.
Other Ingredients: Black Rice. Product of China.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
Reviews
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Black Rice Salad with Roasted Brussels Sprouts & Citrus Vinaigrette
Would you like a side of rice with that? Before you plop a scoopful next to your main course, consider the competition vying for real estate on your plate. When you’ve got savory favorites like sweet potato mash, quinoa pilafs and herbed baked potatoes, does plain rice really measure up? If you’re serving scoops of black rice tossed with roasted Brussels sprouts, crisp celery and a tangy citrus vinaigrette, it definitely deserves a prime spot. Clear room on your plate--you'll want a generous serving.
Black Rice Salad with Roasted Brussels Sprouts & Citrus Vinaigrette
Serves 4
Ingredients
½ cup uncooked black rice (forbidden rice)
1 pound Brussels sprouts, tailed and quartered
1 cup diced celery
½ tsp. salt
1 cup water
1 Tbsp. refined avocado oil or extra-virgin olive oil
Dressing
2 Tbsp. white wine vinegar
1 Tbsp. cold-pressed flaxseed oil
¼ cup clementine juice (from 2 clementines) or orange juice
Ground black pepper, to taste
Directions
- In a medium-size pan, combine rice and water. Bring to a boil, reduce to simmer and cook covered for 40 minutes. When finished, remove from heat and let steam for 5 minutes while still covered.
- While rice cooks, preheat oven to 400 degrees F.
- On a large baking sheet, toss Brussels sprouts with avocado oil and roast for 15-20 minutes until slightly softened.
- In a large mixing bowl, combine cooked rice, celery and salt and toss to combine. Add roasted sprouts and toss to combine.
- In a small bowl, combine white wine vinegar, flaxseed oil, juice and pepper. Pour dressing over salad and toss to coat.
- Serve chilled, warm or at room temperature.
