FORBIDDEN COCONUT RICE AND ASPARAGUS

Coconut Forbidden Rice with Asparagus In Bowl

FORBIDDEN COCONUT RICE AND ASPARAGUS

by | May 21, 2021

Have you discovered Forbidden Rice? If not, give it a try in this super delicious Forbidden Coconut Rice and Asparagus recipe. I hadn’t enjoyed it until last month when Mark brought home a package from Debra’s Natural Gourmet(We call it Deb’s.) in Concord. He loves poking around in there and bringing home items that I may not have tried before. I was particularly intrigued with this find because the rice was grown in Arkansas by Ralston Family Farms. I grew up in Arkansas and my brother-in-law, Sam, and his family are proud Arkansas rice farmers, so I was excited to give this new rice a try. For my first foray into the forbidden rice eating world, I pared it with this Crispy Honey Dijon Salmon to great reviews. You’ll find the recipe here.

Forbidden Coconut Rice and Asparagus was adapted from Coconut Black Rice Bowls with Tofu & Purple Asparagus at EatingWell.com. The tofu addition is great for vegan and vegetarian diets.

Honey Dijon Salmon Over Rice On Plate

Forbidden Rice is also called Black Rice and Purple Rice. It’s called Forbidden Rice because in Ancient China it was reserved for the aristocracy.

It has a nutty flavor and a chewy texture and is loaded with health benefits…..

A good source of fiber, protein and iron-Black rice is a whole grain like brown rice which means that it retains the bran, the germ and the endosperm. With its high fiber content, it may aid in weight loss.

High in antioxidants-Black rice has the highest antioxidant(disease protecting) activity of all rices and may help prevent heart disease and certain types of cancer.

Contains anthocyanins-These are the pigments that give blueberries and red cabbage their color.  This pigment has been shown to have potent anti-inflammatory, antioxidant, and anticancer effects.

Naturally gluten free.

Forbidden Rice aka Black Rice/Purple Rice can be found in Asian Markets, health food stores and many supermarkets including Whole Foods, or you can purchase it online.

“It is never too late to be what you might have been.”- George Eliot

Coconut Forbidden Rice with Asparagus In Bowl
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Forbidden Coconut Rice and Asparagus

Black/purple rice is nutty, chewy, delicious and loaded with health benefits! Try it in this Forbidden Coconut Rice and Asparagus dish. You'll love it.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dinner, Entree, Main Course
Cuisine: Asian
Keyword: Vegan, Vegetarian
Servings: 6
Calories: 290kcal

Equipment

  • Medium heavy pot
  • Wooden spoon
  • Small Bowl
  • Whisk
  • Large heavy pot or wok

Ingredients

  • 1 Tablespoon minced garlic divided(1 teaspoon, 2 teaspoons)
  • 1 Tablespoon minced fresh ginger divided(1 teaspoon, 2 teaspoons)
  • 1 cup black rice also called purple or forbidden rice
  • 1 (15) ounce can light coconut milk plus water to equal 2 ¼ cups
  • ¾ teaspoon kosher salt divided(½ teaspoon, ¼ teaspoon)
  • 2 Tablespoons toasted sesame oil
  • 2 Tablespoons gluten free, reduced sodium tamari or soy sauce, liquid aminos or coconut aminos
  • 1 Tablespoon maple syrup
  • ¼ teaspoon red pepper flakes
  • 1 Tablespoon extra virgin olive oil
  • 1 pound asparagus stem ends removed and cut into 1 inch pieces
  • ¼ cup unsweetened shredded coconut
  • 1 Tablespoon lime juice
  • 1 teaspoon toasted sesame seeds
  • 3 scallions, sliced thinly

Instructions

  • Heat a medium heavy pot over medium high heat. Add 2 to 3 Tablespoons of water. When the water bubbles, add 1 teaspoon garlic and 1 teaspoon ginger and stir with a wooden spoon for about 30 seconds.
  • Stir the black rice into the garlic and ginger.
  • Add the coconut milk/water mixture and ½ teaspoon salt to the pot and stir to combine.
  • Bring the rice mixture to a boil on high heat and reduce to a simmer.
  • Cover and cook until the rice is done and the liquid has been absorbed, about 40 minutes.
  • Allow the rice to rest for 5 minutes.
  • Fluff the rice with a fork.
  • While the rice is cooking, whisk together the sesame oil, tamari(or its alternative), maple syrup, red pepper flakes and ¼ teaspoon salt in a small bowl and set aside.
  • Heat the olive oil on medium high heat in a large pot or wok.
  • Add the remaining garlic and ginger to the pot/wok and stir with a wooden spoon for about 30 seconds.
  • Add the asparagus and stir fry until it is crisp tender.
  • Stir the sesame oil mixture, shredded coconut, lime juice and the cooked rice into the pot/wok with the asparagus and gently combine.
  • Garnish with sesame seeds and sliced scallions.

Notes

This recipe is adapted from Coconut Black Rice Bowls with Tofu & Purple Asparagus at EatingWell.com.  
The nutrition information below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s, dietician’s or doctor’s advice.

Nutrition

Calories: 290kcal | Carbohydrates: 34g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Sodium: 687mg | Potassium: 296mg | Fiber: 4g | Sugar: 4g | Vitamin A: 657IU | Vitamin C: 7mg | Calcium: 42mg | Iron: 3mg

DID YOU MAKE THIS RECIPE? Please leave a comment below and share a photo on Instagram. Tag @chasingbeans123 and hashtag it#chasingbeans123

You’ll need the following ingredients for this Coconut Forbidden Rice and Asparagus…

Coconut Forbidden Rice and Asparagus Ingredients

Garlic-1 Tablespoon minced
Fresh ginger-1 Tablespoon minced
Black rice also called purple or forbidden rice-1 cup
Light coconut milk-1 (15) ounce can
Kosher salt
Toasted sesame oil-2 Tablespoons
Gluten free, reduced sodium tamari or soy sauce, liquid aminos or coconut aminos-2 Tablespoons
Maple syrup-1 Tablespoon
Red pepper flakes-¼ teaspoon
Extra virgin olive oil-1 Tablespoon
Asparagus-1 pound
Unsweetened shredded coconut-¼ cup
Lime juice-1 Tablespoon
Toasted sesame seeds-1 teaspoon
Scallions-3

Let’s Get Cooking…

Heat a medium heavy pot over medium high heat. Add 2 to 3 Tablespoons of water. When the water bubbles, add 1 teaspoon garlic and 1 teaspoon ginger and stir with a wooden spoon for about 30 seconds.

Garlic and Ginger In Pot


Stir the black rice into the garlic and ginger.

Black Rice In Pot


Add the coconut milk/water mixture and ½ teaspoon salt to the pot and stir to combine.

Coconut Milk Added to Black Rice In Pot


Bring the rice to a boil on high heat and reduce to a simmer.


Cover and cook until the rice is done and the liquid has been absorbed, about 40 minutes.

Allow the rice to rest for 5 minutes. Fluff with a fork.


While the rice is cooking, whisk together the sesame oil, tamari(or alternative), maple syrup, red pepper flakes and ¼ teaspoon salt in a small bowl and set aside.

Sesame Oil Mixture In Bowl


Heat the olive oil on medium high heat in a large pot or wok.
Add the remaining garlic and ginger to the pot/wok and stir with a wooden spoon for about 30 seconds.

Garlic and Ginger In Pot


Add the asparagus and stir fry until it is crisp tender.


Stir the sesame oil mixture, shredded coconut, lime juice and the cooked rice into the pot/wok with the asparagus and gently combine.


Garnish with sesame seeds and sliced scallions.

Coconut Forbidden Rice and Asparagus in Pot

DID YOU MAKE THIS RECIPE? Please leave a comment below and share a photo on Instagram. Tag @chasingbeans123 and hashtag it#chasingbeans123

Enjoy!

Coconut Forbidden Rice and Asparagus in Bowl

Things you might like to know about  this recipe for Coconut Forbidden Rice and Asparagus…

Ginger

My favorite way to peel ginger is to use the side of a teaspoon to scrape the skin from the root. Use the rounded tip to get into difficult places. Many chefs don’t peel ginger especially if the skin is not particularly tough so don’t worry about leaving a little bit of skin in those difficult spots. 

My preference is to grate the ginger with a box grater and then mince it finely with my chef knife. You can also use a microplane for this task and omit the second step of chopping with the chef knife. Many people prefer this method. The reason it’s not my top choice is that I find that the ginger is pulverized almost to a liquid with the microplane. 

To freeze ginger, wrap it tightly in plastic wrap. It won’t be crisp, but will be fine for most recipes. Another option for freezing is to mince the ginger, measure it out by teaspoons/tablespoons onto a sheet pan, place the sheet pan in the freezer until each mound of ginger is frozen and then place the mounds in a freezer safe container. You can then retrieve the frozen ginger ready to go when you need it next.

Maple Syrup

Maple syrup comes from the sap of sugar maple trees. It is available in 4 grades based on its color. Grade A is light amber, medium amber and dark amber and Grade B is the darkest syrup available and has the strongest maple flavor. Grade B is usually for baking whereas the lighter grades are drizzled on foods such as pancakes. Read food labels carefully when buying maple syrup to make sure that it is pure and not maple flavored syrup with added ingredients such as corn syrup or refined sugar.

All “maple syrups” may not be vegan.  Check the ingredients and label carefully to make sure there are no added ingredients.  

Soy Sauce, Tamari, Liquid Aminos, Coconut Aminos?

Soy sauce contains soybeans and wheat, therefore it is not gluten free. It is very high in sodium, but there are low sodium alternatives.


Tamari contains soybeans but has little or no wheat. If you are avoiding gluten, you should check the label carefully to make sure that it does not contain wheat. It is also very high in sodium, but there are low sodium alternatives.


Bragg’s Liquid Aminos is made with soybeans, but it is wheat free and therefore gluten free. It is high in sodium.


Coconut Aminos contain raw, coconut tree sap and sun-dried sea salt. It is soy free and gluten free and lower in sodium than soy sauce, tamari and liquid aminos.


As always, check labels carefully to be sure what you are consuming.

Check out these recent posts for more cooking inspiration…

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