According to ancient Chinese legend, black rice was so rare that only the Emperors were allowed to eat it.
Forbidden Black Rice with Autumn Fruits
Serve this sweet, fruity dish for dessert, and wear your finest silk robe! The dish is filled with jewel tone fruits to complement the royal red colors of the black rice.
Makes 4½ cupsClick for Printer Friendly Copy
- 1 cup Forbidden Black Rice
- 2 Green Apples (Pippen or Granny Smith)
- 1 Fuyu Persimmon
- ½ cup sweetened, dried Cranberries
- ¼ cup fresh Mint, chopped
- 2 TB Red Wine Vinegar
- 1 TB Honey
- Cook the rice according to package directions. (I used my rice cooker and it came out perfect, the rice is naturally dark red, sticky and chewy). Allow to cool in a 2 quart mixing bowl.
- Core and dice the apple. Remove the stem end from the Persimmon, then dice in the same size as the apple. Add both to the rice. Mix the vinegar and honey together, stir in the mint.
- Roughly chop the dried cranberries if they are very large and add to the rice mixture. Add the dressing and toss together, gently so as not to make everything red in color.
|Fuyu Persimmons from our tree|
|Holding a slice up to the window to allow the sunlight to shine through.|
|Mother Nature provides us with such beautiful foods to eat!|