• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Kathy's Vegan Kitchen
  • Recipes
  • Categories
    • Entrees
    • Breakfast
    • Sandwiches
    • Small Bites
    • Vegan Desserts
    • Sauces, Dips & Dressings
    • Vegan Sides
    • Soups
    • Salads
    • How-To
    • Our Vegan Life
  • Vegan Reviews
    • Best Vegan Meal Delivery Service
    • Purple Carrot Review
    • Veestro Review
    • Fresh N’ Lean Review
  • About
  • TOP 50 EBOOK
    • Email
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • ABOUT
  • RECIPES
  • 4TH OF JULY
  • COOKBOOK
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • ABOUT
    • RECIPES
    • 4TH OF JULY
    • COOKBOOK
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / Recipes / Entrees

    Forbidden Rice Bowl

    Published: Jan 24, 2022 · Modified: Jun 27, 2022 by Kathy Carmichael · This post may contain affiliate links.

    13 shares
    • Share
    • Tweet
    Jump to Recipe Print Recipe

    Forbidden Rice Bowl

    Meals in a bowl are a great way to use up any leftovers you've got kicking around in your fridge. This forbidden rice bowl recipe came about as a way for me to experiment with my new favorite ingredient, black rice or forbidden rice. I was first introduced to forbidden rice at a sushi restaurant in Scottsdale. Not only is forbidden rice beautiful, but it contains more antioxidants and protein than brown rice. So I made a forbidden rice bowl full of raw and cooked vegetables to highlight this tremendous black rice. 

    As it turns out, this heirloom rice, grown in China, is also naturally high in iron—it contains more than three times as much iron as regular brown rice and sixteen times as much as glutinous white rice. As a whole grain, it is also high in fiber. Its flavor is slightly nutty. However, its texture is smooth and firm—not sticky like glutinous rice.

    Also called purple rice, black rice has a vibrant dark purple hue when cooked. So, if you're looking for a way to create a stunningly beautiful bowl, you may want to include black rice on your grocery list this week. 

    rice

    Is black rice healthier than brown or white rice?

    Believe it or not, black rice is a rock star compared to other rice. How does it compare? 

    • Black rice – 200 calories; 34 g  carbs; 6 grams protein 
    • Brown rice – 222 calories; 45 g carbs; 4.5 g protein 
    • White rice – 236 calories; 45 g carbs ;3 grams protein 

    What are the health benefits of black rice? 

    • High in Antioxidants: Research shows that black rice contains over 23 antioxidants and has the highest antioxidant activity of all rice varieties.
    • Anthocyanin: This is a pigment responsible for the black-purple color of forbidden rice. It's also been found to have potent anti-inflammatory, antioxidant, and anticancer effects.
    • Heart Health: Black rice contains antioxidants that have been shown to help protect against heart disease. However, more research is needed to understand black rice's effects on heart disease.
    • Gluten-Free: Black rice is naturally gluten-free and can be a good option for celiac disease or gluten sensitivity.

    How to make a forbidden rice bowl

    forbidden rice veggies

    Begin with a variety of cooked and raw vegetables. For this forbidden rice bowl, I wanted a lot of colors and texture. 

    Raw vegetables

    • Watermelon radishes
    • Carrots
    • Yellow baby bell peppers
    • Zucchini
    • Pea shoot sprouts
    • Boy Choy

    Cooked Vegetables

    • Mushrooms
    • Onions
    • Snap Peas

    Other Ingredients

    • Forbidden Rice
    • Pickled Cabbage

    Black rice

    How to cook black rice

    Although many people suggest rinsing or soaking rice before cooking, this step isn't necessary. Instead, boil 2 ¼ cups of water with a small amount of salt for each cup of black rice. Then, add the black rice, stir, cover, and reduce to simmer for 30-35 minutes. 

    Another suggestion is to fluff the rice once cooked and return the cover to the pan to allow any extra moisture to soak into the rice. Then, the rice stays warm while the rest of the forbidden rice bowl recipe is prepared. 

    Quick and easy pickled cabbage

    Even though many people think pickling vegetables is a long, complicated process, there is a quick and easy way to pickle any vegetables. 

    • Pint-sized mason jar
    • Purple cabbage
    • White vinegar
    • Agave or maple syrup
    • Salt
    • Rosemary or other any herbs and flavors desired

    Regardless of the flavors, you choose to infuse into your cabbage; rosemary is my preference. I love rosemary, but basil or hot peppers can change the taste drastically and enhance the flavors you are trying to match with a recipe. 

    • In a small saucepan, stir together vinegar, agave, and salt.
    • Add additional optional flavorings as desired.
    • Bring to a boil, then remove from heat.
    • Pour mixture over chopped cabbage in a jar until full.
    • Place the lid on and let cool to room temperature.
    • Place the lid on to seal and refrigerate.
    • Wait overnight and use your favorite recipes.
    • Will last sealed in the refrigerator for 7-10 days

    What sauce is used in the forbidden rice bowl recipe?

    Since I chose Asian vegetables, I decided to make my favorite miso stir fry sauce to drizzle over my rice bowl. 

    • Miso paste (yellow or white)
    • Mushroom powder also called umami seasoning 
    • Soy sauce (or tamari for a gluten-free option)
    • Chili sauce 
    • Warm water
    • Maple syrup or date syrup
    • Sriracha (optional for a bit of heat)

    Tips

    • If you can't find black rice, substitute brown rice or rice of choice
    • Serve this forbidden rice bowl with raw and cooked vegetables, or sauce all the vegetables and add to the rice, and drizzle with the sauce.
    • Choose vegetables based on preference
    • Make Pickled Red Onions, instead of cabbage for a different option
    • Add Crispy Kung Pao Tofu Recipe for an added protein option.

    Are you looking for healthy vegan bowl recipes? 

    • Greek Quinoa Bowl
    • Teriyaki Tofu Bowl
    • Asian Tahini Noodle Bowl
    • How to Make Your Own Vegan Buddha Rice Bowl
    • Vegan Chipotle Bowl
    • Harvest Bowl
    • How to Make Your Own Vegan Lucky Dragon Bowl
    • Vegan Panang Curry Noodle Bowl
    • Thai Curry Noodle Bowl
    Forbidden Rice Bowl

    Forbidden Rice Bowl

    Kathy Carmichael
    This forbidden rice bowl filled with black rice raw and cooked vegetables makes a healthy and delicious meal drizzled with a savory miso dressing.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 35 mins
    Total Time 50 mins
    Course Entrees
    Cuisine Asian
    Servings 4 servings
    Calories 372 kcal

    Ingredients
      

    Raw vegetables

    • 2 watermelon radishes sliced thin and then cut in quarters
    • 1 large carrots shaved into thin ribbons
    • 6 yellow baby bell peppers sliced thin
    • 1 zucchini shaved into thin ribbons
    • 1 cup pea shoot sprouts
    • 2 bunches bok choy

    Cooked Vegetables

    • 16 ounces sliced mushrooms
    • 1 white onion cut into slivers
    • 8 ounces snap peas

    Other Ingredients

    • 2 cups cooked forbidden tice
    • 2 cups pickled cabbage

    Pickled Cabbage

    • 2 cups chopped purple cabbage
    • 2 cups wine vinegar
    • 2 tablespoons agave or maple syrup
    • 2 sprigs rosemary

    Dressing

    • 1 Tablespoons miso paste yellow or white
    • 2 teaspoons mushroom powder also called umami seasoning
    • 1 Tablespoon soy sauce or tamari for a gluten-free option
    • 2 Tablespoons chili sauce
    • ½ cup warm water
    • 1 teaspoon maple syrup or date syrup
    • 1 teaspoon sriracha optional for a bit of heat

    Instructions
     

    Pickled Cabbage

    • Chop the purple cabbage finely.
    • Place the chopped cabbage and rosemary into a pint-sized mason jar or other glass, plastic, or ceramic container with a sealable lid.
    • In a small saucepan, stir together vinegar and agave.
    • Add additional optional flavorings as desired.
    • Bring to a boil, then remove from heat.
    • Pour the mixture over the cabbage in a jar until full.
    • Place the lid on and let cool to room temperature.
    • Place the lid on to seal and refrigerate.
    • Wait overnight and use for your favorite recipes
    • Will last sealed in the refrigerator for 7-10 days

    Miso Dressing

    • Combine ingredients in a bowl and whisk together, or add ingredients to a small blender and blend until smooth.
    • Refrigerate until ready to use.
    • Sauce may be warmed in a saucepan or microwave if desired.

    Forbidden Rice Bowl

    • Cook the rice according to the package instructions.
    • In the meantime, cut the raw vegetables and set them aside.
    • Saute onions and mushrooms in a skillet until the onions are translucent and brown.
    • Cook the snap peas in the microwave following steamer directions the package or serve raw
    • Place the rice in the base of each bowl.
    • Add ¼ of the mushroom/onion mixture.
    • Add ¼ of the pickled cabbage and cooked snap peas
    • Add ¼ of the raw vegetables
    • Drizzle with miso dressing

    Notes

    Tips

    1. If you can't find black rice, substitute brown rice or rice of choice
    2. Serve this forbidden rice bowl with raw and cooked vegetables, or sauce all the vegetables and add to the rice, and drizzle with the sauce.
    3. Choose vegetables based on preference
    4. Make Pickled Red Onions, instead of cabbage for a different option
    5. Add Crispy Kung Pao Tofu Recipe for an added protein option.

    Nutrition

    Calories: 372kcalCarbohydrates: 70gProtein: 19gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 904mgPotassium: 2391mgFiber: 16gSugar: 29gVitamin A: 24452IUVitamin C: 347mgCalcium: 614mgIron: 9mg
    Tried our recipe?Let us know how it was!
    Kathy Carmichael

    Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

    www.kathysvegankitchen.com/about-me/
    « Greek Quinoa Bowl
    Vegan Meatball Sub »

    Reader Interactions

    Leave a Reply Cancel reply

    Primary Sidebar

    Hi, I'm Kathy! I love creating delicious whole foods plant-based recipes. I believe what we eat & how we live determines our health & the preservation of our planet!

    More about me →

    Kathys Vegan Kitchen Featured In

    Vegan Grilling

    • Vegan Meatloaf
    • Vegan BLT
    • Vegan Potato Salad
    • BBQ Cauliflower
    • Vegan BBQ Sauce
    • BBQ Jackfruit

    Top 50 Recipes Cookbook

    Popular

    • Vegan Stir Fry
    • Mango Salad With Cilantro & Lime Dressing
    • Vegan Meatloaf
    • Vegan Chicken Salad
    • Bean Salad With Oil Free Dressing
    • Vegan Drunken Noodles

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions
    • Accessibility Statement
    • Affiliate Policy

    Cookbook

    • My Top 50 Recipe Cookbook!

    Contact

    • Contact
    • About Me
    • Work With Me

    As an Amazon Associate I earn from qualifying purchases. Made with ♥️ in Arizona.

    Copyright © Kathy's Vegan Kitchen :)

    13 shares