What a sexy, sexy name.
I don’t know about you, but when I’m informed something is forbidden, I’m all the more likely to pursue it. In point of fact, the swiftest way to get me to do something is to tell me to not do that exact thing. Just can’t help myself. There’s something so provocative about the prohibited.
-> Show me a big metaphorical DO NOT ENTER sign and I’m drawn to it like a fly to a bug zapper.
-> Real rule breaker right here.
-> Rebel without a cause.
-> Ain’t nothing gonna break my stride, nobody’s gonna slow me down, oh no, I’ve got to keep on moving <- Timeless.classic.
Case in point: I’m all about a good rule break, and when it comes to forbidden rice? Let the attraction reign.
While many forbidden things are forbidden for a good reason – be it dangerous, unhealthy, or socially unacceptable, whathaveyou – forbidden rice one of those cases where the forbidden is actually great for you. Not only great for you, but better for you than the unforbidden. Let’s discuss.
According to this article I read on Dr. Axe about Forbidden Rice, this varietal (also referred to as, “black rice”) contains more antioxidants, protein, and fiber than any other type of rice. While rice is filled with carbohydrates, it helps slow the absorption of sugar in your blood stream, preventing blood sugar spikes, and helping you maintain a stable level of energy. So for those of us who like to live a little on the edge but in the “healthiest” of ways, this rice’s our jam.
When it comes to putting together buddha bowls (or macro bowls) like this, I tend to add a ton of variety. Not only to satisfy all my texture and flavor bases, but also to cover a wide range of vitamins and minerals. Because we’re wrapping up summer, I figured I had better put a bow on it by tossing together a bowl of fresh farmer’s market eats.
It’s such a pleasure to make the slow walk through the tents of vibrant produce at local farmer’s markets, taste testing the juicy peaches, pluots, heirloom tomatoes, etc. etc. I go through pounds upon pounds of seasonal produce each week, and the way I see it, if I can support a local sustainable farm in the process, all the better! Before the markets close at the end of the summer, I’ve made it my mission to make it to as many as I can.
Now that I’ve sufficiently munched all the granola, let’s discuss the componentry of this bowl.
It’s basically an anything goes bowl. You can add basically any combination of cooked and raw veggies to suit your fancy. I included radishes, carrot, cooked new potatoes (basically baby Yukon potatoes), heirloom cherry tomatoes, sunflower greens, avocado and super ripe strawberries. Sound like a crazy combo? I hear ya…but when tied together with this WOW tahini apricot sauce, the whole thing just jives.
Here are my thoughts on possible substitution/additions:
- Steamed cauliflower or broccoli
- Finely chopped raw or blanched kale
- Baby spinach
- caramelized onions, shallots, or fennel
- Raw red or green onion
- Steamed or roasted red or golden beets (because duh)
- Do I daresay: roast chicken, grilled shrimp, animal protein of choice?
- Fresh blueberries or raspberries
- Ripe peaches or pluots
- Steamed or roasted sweet potato
No matter your veggie combination, you’ll surely end up with a fully-loaded antioxidant bowl of vitamins and minerals. This is a great meal if you’re looking for something refreshing yet filling, or if you’re trying to detox or cleanse. ALSO a great bowl for those times you have a ton of cooked veggie leftovers or raw vegetables that need to be used up before they go bad.
The tahini apricot sauce, though. WOW! If you aren’t into tahini, you can replace it with almond butter or peanut butter. You can also use fig or raspberry preserves, or marmalade in place of apricot preserves. It may sound
I forbid you to make these bowls. <- See? Now you’re grabbing your keys to head to the grocery.
Farmer’s Market Forbidden Rice Bowls with Tahini Apricot Sauce
- 1 cup uncooked forbidden rice black
- 4 radishes sliced
- 1 large carrot peeled and grated
- 4 small fingerling potatoes boiled, or new
- 1 cup strawberries chopped
- 1 cup heirloom cherry tomatoes halved
- 2 cups sunflower greens or pea shoots or microgreens
- ½ large avocado sliced
- ¼ cup raw sunflower seeds
- Sea salt and pepper to taste
Tahini Apricot Sauce:
- ¼ cup tahini
- 1-1/2 tablespoons to 2 apricot preserves
- pinch sea salt to taste
- ¼ cup lukewarm water
Prepare the Tahini Apricot Sauce by whisking together all ingredients in a small bowl. Set aside until ready to use.
Cook the rice according to package instructions (add 1 cup of dry rice and 1-3/4 cups water to a saucepan. Bring to a full boil, cover, reduce the heat to a simmer and cook for 35 minutes, or until water has been absorbed).
While the rice is cooking, slice all of the vegetables and cook the potatoes (you can steam, roast, or microwave them).
Divide rice between 2 or 3 bowls, followed by the remaining ingredients. Drizzle desired amount of tahini apricot sauce, followed by sea salt and pepper to taste. Enjoy!