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Forbidden Rice Salad

By Chef Kevin Chin, Bridges Restaurant
  • 2 cups uncooked Organic Forbidden Rice®
  • 3 1/2 cups water
  • 2 oz. Indonesian soy sauce (ketjap manis)
  • 1 bunch parsley
  • 1 bunch thai basil
  • 1 bunch cilantro
  • 1/4 bunch mint
  • 1/2 cup toasted pinenuts
  • 1/4 cup fine chopped shallots (sauteed till brown)
  • 1/8 cup fine chopped garlic (sauteed with shallots)
  • 3 serrano chili peppers
  • 2 oz. sesame oil
  • 4 oz. peanut oil
  • 1 oz. sugar

Bring the rice and water to a quick boil, cover and simmer for 30 minutes, Let cool while you blend all the above ingredients together in a food processor. Add 4 oz. pesto and 4 oz. indo soy to the cooked black rice. Adjust seasoning with more pesto or soy to desired flavor. Mix and let stand for 45 minutes to let the flavors marry into the rice. Serve at room temperature.