This Forbidden Rice Pilaf is full of flavor and nutrients! Read more below about this delicious, ancient grain.
Forbidden rice is a heirloom black rice that dates back to ancient China. The legend behind this flavorful rice is that only Chinese Emperors and the Royal Family were allowed to eat it due to its rarity, high nutritional value, and healing qualities. Anyone else was “forbidden” to eat this rice!
Today, forbidden rice can be found at most Asian markets and some specialty markets, as well as online – so today, any of us can enjoy the delicious flavor and nutritional benefits of this rice. My husband Jack first stumbled upon it here – and that inspired today’s recipe for Forbidden Rice Pilaf.
Forbidden rice has a nutty flavor and a slightly chewy texture when cooked – but it’s not as hard and chewy as wild rice. In today’s recipe, the flavor of the forbidden rice is perfectly paired with a mirepoix of onions, celery and carrots, plus garlic, bay leaves, currants and pecans.
This Forbidden Rice Pilaf is so delicious – you may never want to make our classic rice pilaf ever again! 🙂
As forbidden rice cooks, it does have a tendency to turn the cooking liquid a dark purple color – so that is why the orzo and other ingredients in this Forbidden Rice Pilaf are also dark in color. But don’t worry – the flavor is not at all impacted. I personally think the dark, rich color of this Forbidden Rice Pilaf gives this dish a stunning appearance – making this a wonderful option to serve at your next dinner party!Print
Forbidden Rice Pilaf
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 4-6 servings
- 2 tablespoon extra virgin olive oil
- ½ cup dry orzo
- 1 cup forbidden rice
- 2 tablespoons butter
- 1 cup sweet onion diced fine
- ½ cup celery diced fine
- 1 cup carrots shredded on large holes of box grater
- 1 tablespoon garlic, minced fine
- 1 15-ounce can chicken stock
- ¼ cup water
- 2 bay leaves
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cup currants
- ½ cup pecans
- In a 2-quart sauce pan with tight fitting cover, heat olive oil over medium heat. Add orzo and rice and toss and stir for five minutes until orzo has browned. Remove to a bowl and hold for later.
- Add butter to hot pan and add onions, celery, carrots and garlic and cook for five minutes.
- Add reserved browned rice and orzo, stock, water, bay leaves, salt, pepper and currants. Bring to a boil, cover and reduce to low heat.
- Cook covered for 25 minutes on low. Remove from heat and let sit five minutes.
- While rice is cooking, coarsely chop pecans and toast in a dry sauté pan over medium heat for about five minutes to brown.
- After the rice sits for five minutes, stir in toasted pecans and serve.
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