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