Gastrology bloggers received the product courtesy of Forbidden Foods.
Launched in 2012, Forbidden Foods is a 100% Australian owned and operated rice foods company with a vision to 'feed the world with the world’s best' and ignite Australia’s love for rice.
Forbidden Foods prides itself on sourcing the highest quality organic rice from around the globe. Today with 3 products in the range, Forbidden Foods Black Rice, Red Rice and Green Rice can be found in over 1300 stores Australia wide.
Gastrology bloggers recently sampled Forbidden Foods’ black rice (which was recently nominated as finalists for the 2014 Food Magazine awards under the organic category).
We absolutely loved the versatility of the rice. A great and healthy alternative for anything you would use white or brown rice for, the black rice has an earthy undertone and taste slightly nutty. It also smells delicious!
What: Forbidden Black Rice (500g)
Price: $7.99
---
Recipe: Black Rice Salad with Heirloom Carrots & Butternut Pumpkin
Serves: 6-8 | Hands-On Time: 20 mins | Total Time: 30 mins
Ingredients
- 3 cups Forbidden Black Rice
- 1 cup white quinoa
- 1/2 large butternut pumpkin
- 2 large purple heirloom carrots
- 1/2 cup pepitas, toasted
- 3 spring onions, sliced
- 2 tablespoons extra virgin olive oil
- 1/4 cup lime juice
- 2 tablespoons red wine vinaigrette
- 1/2 bunch parsley, chopped
- Garnish: sage leaves, mint, celery sprouts, basil, radish leaves, oregano & red sorrel
- Salt to taste
- 1 cup white quinoa
- 1/2 large butternut pumpkin
- 2 large purple heirloom carrots
- 1/2 cup pepitas, toasted
- 3 spring onions, sliced
- 2 tablespoons extra virgin olive oil
- 1/4 cup lime juice
- 2 tablespoons red wine vinaigrette
- 1/2 bunch parsley, chopped
- Garnish: sage leaves, mint, celery sprouts, basil, radish leaves, oregano & red sorrel
- Salt to taste
Preparation method
- Cook quinoa as instructed on package, cool and set aside.
- In a separate saucepan, cook Forbidden Black Rice as instructed on package, cool and set aside.
- Dice butternut pumpkin into 2cm cubes, blanch in boiling water for approximately 3 minutes, strain and refresh under cool water and set aside.
- Dice purple heirloom carrots into 2cm cubes.
- Add pumpkin, carrots, spring onions, pepitas, quinoa and black rice to a large bowl. Toss to combine.
- Wisk together olive oil, lime juice and red wine vinaigrette and drizzle over salad.
- Garnish with parsley, herbs and leaves (optional).
Images courtesy of An Architect Photographed My Undies.
No comments:
Post a Comment