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Recipe of the Month

Forbidden Fried Rice


Recipe by Christine Waltermyer, author of "Natural Vegan Kitchen". When raw, this mineral-rich rice is ebony, but it turns a deep shade of purple when cooked. The contrast of colorful vegetables makes a lovely presentation!
  • 2 tablespoons water
  • 1 teaspoon sesame oil
  • 1 medium onion, diced
  • 1/2 cup diced carrot
  • 1 teaspoon minced garlic
  • 1 teaspoon peeled and minced fresh ginger
  • 1/2 cup green peas
  • 1/2 cup frozen, organic corn kernels
  • 1 teaspoon soy sauce
  • 3 cups cooked Forbidden Rice® (follow package cooking directions; 1 cup raw rice yields 3 cups cooked rice)

Heat the water and oil in a large skillet over medium heat.

Add the onion, carrot, garlic, and ginger and cook and stir for 5 minutes.

Add the peas and corn, and a few drops of the soy sauce. Cook and stir for 5 minutes.

Spoon the rice on top of the cooked vegetables in the skillet and sprinkle with the remaining soy sauce.

Cover and cook over medium heat for 5 minutes, or until the rice is warm and the vegetables are tender.

Stir before serving. Serve hot.

Serves 4.

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