Forbidden Rice with Scallions

Recipe courtesy of Harvard University Dining ServicesCut scallions

Serves 4

  • 2 cups vegetable broth
  • 2 tablespoons apple cider
  • ½ cup “Forbidden” black rice (available in specialty supermarkets)
  • ½ cup brown rice
  • 1 tablespoon vegetable oil
  • 2 tablespoons shallots, minced
  • ¼ cup scallions, sliced

In a medium saucepan, bring the vegetable broth and apple cider to a boil. Add the brown rice and the black rice, stir, and return to a boil. Cover, reduce heat to low, and simmer until the liquid has been absorbed, about 25 minutes.

Halfway through the cooking process, heat the oil in a small skillet over medium heat. Add shallots and cook until shallots are translucent and soft, about 2 minutes. Remove from heat and set aside until rice is finished.

Fold shallots into the rice, and add salt (if desired) and pepper to taste. Top with scallions and serve warm.

Nutritional information per serving:

Calories: 220⁄ Protein: 4 g⁄ Carbohydrate: 40 g⁄ Fiber: 2 g⁄ Sodium: 170 mg
Saturated fat: 0.5 g⁄ Polyunsaturated fat: 2.5 g⁄ Monounsaturated fat: 1 g⁄
Trans fat: 0 g⁄ Cholesterol: 0 mg

Terms of Use

The aim of the Harvard School of Public Health Nutrition Source is to provide timely information on diet and nutrition for clinicians, allied health professionals, and the public. The contents of this Web site are not intended to offer personal medical advice. You should seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read on this Web site. The information does not mention brand names, nor does it endorse any particular products.