Forbidden Rice Bowl

With Beets, Edamame and Shaved Carrot

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Soy

Calories Conscious
Vegetarian
A note about serious food allergies

It is said that forbidden rice, or 'black' rice, got it's name because it was only to be consumed by Chinese Emperors. We're glad those days are over, because this heirloom rice has a delicious, nutty flavor, it's beauty only eclipsed by the nutritional density of the dish as a whole. Toss in some beets and edamame for a bowl full of healthful goodness that is second to none, just don't let the Emperor catch you eating it.

In Your Box (serves 2)

  • 1 cup Forbidden Rice
  • 3 oz. Carrots
  • 5 oz. Grape Tomatoes
  • 2 Persian Cucumber
  • 4 Parsley Sprigs
  • 14 oz. Red Beets
  • 1 Shallot
  • 1 Garlic Cloves
  • Info
    4⅕ oz. Frozen Edamame
  • 1 Sugar
  • ½ fl. oz. Seasoned Rice Vinegar
  • Nutrition (per serving)

  • Calories
    615
  • Carbohydrates
    113g
  • Fat
    14g
  • Protein
    19g
  • Sodium
    540mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Ice
  • 1 Small Pot
  • 1 Mixing Bowl
  • Step 1 - Start the Rice
    1

    Start the Rice

    Combine forbidden rice, a pinch of salt, and 2 cups of water in a small pot. Bring to a boil, cover, and reduce to a simmer. Cook until tender, about 30 min. Season with a pinch of salt. This short grain rice is naturally sticky and will have a nice, chewy texture.

  • Step 2 - Prepare the Ingredients
    2

    Prepare the Ingredients

    Rinse carrot, tomatoes, cucumber, beets, and parsley. Remove the ends, peel, and shave carrot with vegetable peeler. Halve tomatoes. Peel, seed, and cut cucumbers into ¼” dice. Stem parsley. Peel red beet, cut in half, and slice into very thin, 1/8" half moon slices. Halve shallot, slice half into strips and mince other half. Mince garlic. Rinse edamame.

  • Step 3 - Prepare Dressing
    3

    Prepare Dressing

    Mix minced shallot, minced garlic, sugar, seasoned rice wine vinegar, and 1 ½ Tbsp. olive oil in a mixing bowl. Season with a pinch of salt and pepper.

  • Step 4 - Mix Salad
    4

    Mix Salad

    Add edamame, sliced shallots, cucumber, carrots, tomatoes, and parsley to bowl and toss to coat. Season with salt and pepper. Separately, season sliced beets with a pinch of salt. Beets tend to "bleed" their rich, red color, so they're added in the final plating step to prevent their color from transferring to the other vegetables.

  • Step 5 - Plate the Dish
    5

    Plate the Dish

    Divide rice between two bowls and arrange dressed vegetables and beets (to taste) on top.