Forbidden Rice Bowl

It's not going to be forbidden for long
Forbidden Rice Bowl

Recipe excerpted from Fast and Easy Five-Ingredient Recipes: A Cookbook for Busy People by Philia Kelnhofer.

Black rice—also known as forbidden rice—is deep purple (it looks black, hence the name) but otherwise is similar to Thai jasmine rice or brown rice. It is slightly nutty in taste and goes perfectly with crispy bacon, kale, and Parmesan cheese. Give me a rice bowl for dinner any night and I’m a happy girl. As a matter of fact, I’m not the only one in my house that loves these rice bowls. After coming home from a business trip, my husband said he had missed my rice bowl creations for dinner. Thirty minutes later, I had remedied that. These bowls are super easy to prepare and are great for a quick weeknight meal.

Click here to purchase your own copy of the book.

2
Servings
934
Calories Per Serving
Deliver Ingredients

Ingredients

For the Forbidden Rice Bowl

  • 1 3/4 Cup water
  • 1 Tablespoon unsalted butter
  • 1 Teaspoon salt
  • 1 Cup uncooked black forbidden rice (see notes)
  • 1/2 Pound thick-cut bacon (6-8 slices), cut into 1-inch pieces
  • 1 Bunch kale, stemmed and chopped (about 1 1/2 cups chopped)
  • 1/3 Cup shaved Parmesan cheese (see notes)

Directions

For the Forbidden Rice Bowl

NOTES

Black forbidden rice is sold at most major grocery stores in the rice aisle, at natural food stores, and on Amazon.com. If you don’t have black rice, you could replace it with brown rice (cooking times vary). Use a Microplane to grate the Parmesan cheese for superfine little cheese curls as in the picture.

1. In a medium pot with a lid, bring the water, butter, and salt to a boil. Add the rice, lower the heat to low, cover, and cook until the rice has absorbed the water, 25 to 30 minutes.

2. Meanwhile, in a large skillet, fry the bacon pieces, stirring occasionally, for 10 minutes. When the bacon is almost done cooking, add the kale and cook for 5 minutes, until the kale has softened.

3. To assemble the bowls, divide the rice among your bowls, make a little well in the middle, spoon the kale mixture into the well, and then top with the cheese and enjoy.

Nutritional Facts

Total Fat
36g
51%
Sugar
15g
17%
Saturated Fat
6g
25%
Cholesterol
9mg
3%
Carbohydrate, by difference
135g
100%
Protein
18g
39%
Vitamin A, RAE
262µg
37%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
44µg
49%
Calcium, Ca
277mg
28%
Choline, total
8mg
2%
Fiber, total dietary
10g
40%
Folate, total
104µg
26%
Iron, Fe
13mg
72%
Magnesium, Mg
93mg
29%
Manganese, Mn
2mg
100%
Niacin
8mg
57%
Pantothenic acid
1mg
20%
Phosphorus, P
411mg
59%
Riboflavin
1mg
91%
Selenium, Se
24µg
44%
Sodium, Na
1468mg
98%
Thiamin
1mg
91%
Water
237g
9%
Zinc, Zn
3mg
38%