Food and Fun ... Emperor's Forbidden Rice..purple!

February 20, 2007 / by anacoana

More Fun with Food Ideas...

....have you made Emperors' Rice, from China ...it's PURPLE.Made it with fish last night, the water turns deep dark purple, so cool. Next time I cook it I'm going to add eggs in the shell, and dye the eggs and serve them with the rice. Oh and your tongue will be purple too..added fun bonus, kids will love it!!

We're eating 70-90 percent grains these days, so proteins come from side dishes, like eggs,etc.
 
Another fun thing I just read in Medicinal Qi ( Chinese Food Cures  by Henry Lu) was that carrots have all the same nutrients and goodies that Ginseng has. It's the Ginseng for the masses! Also carrot juice can be used externally on burns, and a tonic for blood purification when mixed with spinach.
 
Play with that food.   
 
(Lotus Foods Company...Forbidden Rice)

Legend tells us that this ancient grain was once eaten exclusively by the Emperors. Today, this medium-size Chinese black rice can be enjoyed everyday and is prized for its delicious nutty taste, soft texture, and beautiful rich deep purple color. High in nutritional and medicinal value, Forbidden Rice is rich in iron and considered a blood tonifier. Unlike other black rice from Asia, it is not glutinous or rough and cooks in only 30 minutes to produce a superior flavor, texture, and color.

  Three-Grain Pilaf (Red Rice, Kalijira and Forbidden Rice)

By Gary Danko, Gary Danko

Red Rice Pilaf:

  • 1 cup of Lotus Foods Bhutanese Red Rice
  • 2 tablespoon olive oil
  • 4 tablespoon
  • minced onion
  • 1 1/2 cups boiling water
  • 1/4 teaspoon salt

    Kalijira Rice Pilaf:

  • 1 cup of Lotus Foods Kaliira Rice

    Forbidden Rice Pilaf:

  • 1 cup of Lotus Foods Forbidden Black Rice

    Prepare the three grains separately

    Red Rice Pilaf:

    In a 1 quart sauce pan heat the oil. Over medium flame, add onions and saute until translucent, about 5 minutes, making sure not to color. Stir in rice and coat with oil until rice is hot. Stir in salted boiling water. Simmer, covered with a lid, over low heat for 15 minutes and let rest for 5 minutes.

    Kalijira Rice Pilaf:

    Use same ingredients and method as above for Red Rice.

    Forbidden Rice Pilaf:

    Repeat the same method as above, using 1 3/4 cups boiling water, as well as, the other ingredients. Let the Forbidden Rice simmer for 30 minutes. Mix the 3 pilafs together and serve immediately.

    • 4 comments on Food and Fun ... Emperor's Forbidden Rice..purple!

    • Slywoody3 said 1 years ago
      Wow!!!
      The dishes are close to North African fare except more colorful and sophisticated.
      Do you employ fava beans high in protein?[THUMBUP]
    • anacoana said 1 years ago
      My digestive system will need to get used to this many grains. Beans are hard for us who don't eat them regularly to digest them properly. Slow and easy does it right.
    • transposer said 1 years ago
      I know you will find this hard to believe, but my wife has served me many varieties of rice... and we have traveled throughout the world and never, ever had "purple" rice. So, perhaps, in order to complete my exhaustive rice wardrobe... I should add this one. It sounds... well... interesting. [SMILE]
    • anacoana said 1 years ago
      It is very good, I hope you and your wife enjoy it ? Love the color the best.
      One Thanksgiving I made everything blue and purple. Blue potatoes, red cabbage salad, no turkey all veggie things, very fun day. I like choosing by colors the food to cook. Need to keep shifting my perspective even with food choices. Have a colorful fun day of food choices.

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