How exotic sounding, how deliciously chewy, how easy to make!   I tried this salad at New Leaf the other day and it was love at first bite.  I dashed to the bulk bins where I stocked up on Forbidden Black Rice so I could make it at home and eat it every day for the rest of the week.  Of course, that plan was promptly foiled after the rest of the family discovered it.  Luckily it’s so easy to make I’ll whip up another batch, this time when no one’s looking.  Here’s how:

Forbidden Rice Ginger Salad

Forbidden Rice Ginger Salad

Serves 6


  • 2 1/2 cups forbidden black rice
  • 4 scallions, finely chopped
  • 1 sweet potato, cut into small cubes, steamed until tender
  • 1 tsp. salt


  • ¼ cup freshly squeezed orange juice
  • 2 tbsp ginger, grated or 2 tsps. powdered ginger.
  • 1 tbsp sesame oil (optional)
  • 1/4 cup rice vinegar
  • 1/4 cup olive oil
  • 1 tsp. salt

Bring 4 cups of water to a boil and add the rice.  Immediately reduce heat to low and cover.  Cook for 20-25 minutes or until tender and chewy.   Mix in the scallions and set it aside to cool. Steam sweet potato covered in ¼” simmering water for 10-15 minutes until tender.  Mix the dressing ingredients and pour over salad.  Serve hot or cold, it’s delicious the next day (or so) too!