Forbidden Rice

Reserved for the courts of ancient Chinese emperors, this special rice was considered an aphrodisiac. High in iron and other minerals, forbidden black rice was also known to be a blood tonic. Ebony when raw, forbidden rice becomes a deep shade of purple when cooked.

INGREDIENTS

2 tsp. toasted sesame oil
1 tsp. minced garlic
1 tsp. minced ginger
1 onion, diced
1 small red pepper, seeded and diced
2 carrots, diced
1 package of seitan, chopped
3/4 cup mung bean sprouts
3 cups cooked black rice
1 Tbsp. shoyu soy sauce, or to taste
1/2 cup scallions, sliced
1/2 cup roasted peanuts

In a large skillet, heat oil until hot. Add garlic and ginger. Sauté 30 seconds. Add onion and cook for 2-3 minutes. Add red pepper, seitan, mung bean sprouts, a few drops of soy sauce and a tiny splash of water. Sauté 3 minutes. Spoon the rice on top of vegetables, sprinkle with soy sauce, cover pan and cook over low heat until rice is warm and veggies are tender. Serve hot, garnished with scallions and peanuts.

Serves 4

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