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Forbidden Rice Bowl
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5 from 1 vote

Forbidden Rice Bowl

This forbidden rice bowl filled with black rice raw and cooked vegetables makes a healthy and delicious meal drizzled with a savory miso dressing.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Entrees
Cuisine: Asian
Servings: 4 servings
Calories: 372kcal
Author: Kathy Carmichael

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: 372kcal | Carbohydrates: 70g | Protein: 19g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 904mg | Potassium: 2391mg | Fiber: 16g | Sugar: 29g | Vitamin A: 24452IU | Vitamin C: 347mg | Calcium: 614mg | Iron: 9mg