Forbidden Rice Salad Recipe in a white bowl with fresh herbs in the background
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5 from 1 vote

Forbidden Rice Salad W/ Tomato, Bell Pepper, & Cilantro

Fresh, fast, and chock full of nutrients, this Cherry Tomato and Forbidden Rice Salad makes a delicious main dish or simple side to enjoy any time of the year!
Prep Time10 mins
Cook Time40 mins
Total Time45 mins
Course: Salad, Side Dish
Cuisine: American, Gluten Free, Low FODMAP, Mediterranean, Vegan
Keyword: easy rice salad, Forbidden rice recipes
Servings: 4 servings
Calories: 172kcal
Author: EA Stewart, RD | Registered Dietitian Nutritionist

Equipment

Ingredients

  • 2/3 cup black rice Forbidden Rice or Black Japonica
  • 5 cups water
  • 3/4 teaspoon salt
  • 1 teaspoon grated lime zest
  • 3 tablespoons fresh lime juice
  • 2 tablespoons ginger juice*
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 8 ounces large cherry tomatoes halved
  • 1 yellow bell pepper diced
  • 1/3 cup fresh cilantro

Instructions

  • Cook the rice: In a large saucepan, combine the rice, water, and 1/2 teaspoon of the salt. Bring to a boil over high heat, then reduce to a high simmer, partially cover, and cook for 35 to 45 minutes, or until the rice is tender. Drain well.
  • Chop the vegetables: Cut cherry tomatoes in half, chop bell pepper into small, bite size pieces, loosely chop cilantro.
  • Make the dressing: Whisk together the lime zest, ginger juice, oil, and the remaining 1/4 teaspoon salt in a medium to large serving bowl.
  • Make the salad: Add the warm rice to the dressing in the bowl and toss to combine. Let the rice cool for about 10 minutes.
  • Add the tomatoes, bell pepper, and cilantro to the rice. Toss again. Serve at room temperature or chilled.

Notes

Ingredient Swaps

  • Not a cilantro lover? Use any favorite fresh herbs in season.
  • Swap the lime juice/zest with lemon juice/zest.
* To make ginger juice grate about 3 inches of fresh ginger and then press it in a fine-mesh sieve to extract the juice. You can also by ginger juice in bottles.
Reprinted with permission from Reader's Digest. Copyright © 2014 by the Reader's Digest Association, Inc.

Nutrition

Serving: 1cup | Calories: 172kcal | Carbohydrates: 29g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 464mg | Potassium: 269mg | Fiber: 2g | Sugar: 2g | Vitamin A: 425IU | Vitamin C: 71.3mg | Calcium: 26mg | Iron: 1mg