Pomegranate and Persimmon Forbidden Rice
This is one of the dishes that came about using up some of the black rice I had left in my pantry and a plentiful gift basket of persimmons and pomegranates that arrived on my doorstep last autumn. It became one of my favorite seasonal dishes, so much so that I made it at Thanksgiving to serve alongside the roasted turkey.
Pomegranate and Persimmon Forbidden Rice
This Pomegranate and Persimmon Forbidden Rice recipe combines the rich flavors of black rice, fresh pomegranate, and persimmons, dressed in a tangy vinaigrette. Ideal for autumn and holiday celebrations.
Ingredients
- ¾ cup black rice, uncooked, rinsed (sometimes called Forbidden rice)
- 1 ½ cups water
- 1 pinch salt
- 1 large pomegranate, seeded
- 1-2 Fuyu persimmons, diced (about the size of the pomegranate seeds)
- ⅓ cup pistachios, roughly chopped
- 6 tablespoons chives, finely chopped
- Zest and juice of 1 small lemon
For the Vinaigrette
- 1 ½ teaspoons pomegranate molasses
- 1 tablespoon red wine vinegar, or pear Champagne vinegar
- ¼ cup olive oil
- Salt and black pepper
Instructions
- Place the well-rinsed rice in a small saucepan with 1½ cups of water and a pinch of salt. Bring to a boil. Reduce heat to low. Cover and cook for 20–25 minutes or until the rice is tender and the water has been absorbed. Transfer the cooked rice to a medium-sized serving bowl.
- Add the pomegranate seeds, chopped persimmons, pistachios and chives. Stir to combine. Add the lemon juice and zest and stir once more.
- Whisk the vinaigrette ingredients together in a small bowl. Stir into the rice mixture. Let rest at least 15 minutes before serving.
Nutrition
Calories: 185kcal | Carbohydrates: 22g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 10mg | Potassium: 182mg | Fiber: 3g | Sugar: 6g | Vitamin A: 119IU | Vitamin C: 5mg | Calcium: 17mg | Iron: 1mg
Pascale Beale
Chef, teacher and food writer, Pascale Beale, owner of Pascale’s Kitchen, grew up in an eccentric European family who cherish food, wine and the arts. She is the author of 10 Mediterranean-style cookbooks, including the best sellers Salade and Salade II. Her food memoir, 9’ x 12’: Adventures in a Small Kitchen, a multi-media book, is hosted on Substack. Her latest cookbook is Flavour: Savouring the Seasons.
