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Smokey Southwestern Black Bean And Forbidden Rice Bowl

This meal came about by combining two delicious ingredients with a few toppings. I first made the Smokey Southwestern Black Bean Soup. The next day I made a Black Rice and Roasted Vegetable Bowl. This is the mashup of the two. This meal is packed with nutrition, fiber and total goodness. I added some fresh avocado, coconut yogurt and fresh herbs to make it the perfect bite. The yogurt adds a tang and creaminess; while the herbs add freshness, and of course the avocado is just plain good. I am really liking the combination of the two meals.

Since all the ingredients are already made it is just a matter of assembling. However, I will add the links from the two separate meals so that you have the recipes.

These are the portion sizes I used for this serving. Assemble in order of ingredients.

  • 1/2 c Forbidden Rice
  • 1 c Smokey Southwestern Black Bean Soup

Warm in microwave until hot. Add remaining ingredients in order.

  • 1 heaping tbsp coconut yogurt
  • 2 slices of avocado
  • Cilantro for garnish.

Serve. Eat. Enjoy.

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Forbidden Rice Bowl and Roasted Vegetable Bowl

I had some Forbidden Rice at a restaurant sometime ago. I cannot remember the restaurant or when it was, but I do remember how good it tasted. I had purchased a bag of this delicious rice with intentions to make this delectable rice myself. I bought the Forbidden Rice and then put it into the pantry to be forgotten. The rice was found when I decided to clean out and organize my pantry.

To my surprise and delight I found this treasure and decided to bring it to you. Forbidden Rice is also called Black Rice due to its color, yet when it is cooked it turns into a purplish hue.

I hope this will inspire you to try something new this week. It is still as good as I remember.

Forbidden Rice:

  • 2 c vegetable broth
  • 1 c Forbidden Rice (black rice)

Roasted Vegetables:

  • 2 c carrots, sliced
  • 1 c parsnips, sliced
  • 1 bag broccoli (12.6 oz) frozen
  • avocado oil
  • All-purpose seasoning
  • Fresh Herbs, garnish

In a medium size saucepan add vegetable broth and rice. Bring to a boil; reduce to a simmer and cover with lid. Simmer about 30 minutes, or until liquid is completely absorbed. Fluff rice with fork.

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Preheat oven to 400 degrees. Scatter carrots, parsnips and broccoli onto a sheet pan.

Drizzle avocado oil onto veggies. Sprinkle all-purpose seasoning onto veggies and stir.

Roast veggies for 25 minutes. Stir veggies midway through roasting time.

Assemble bowl:

Layer your base – Forbidden Rice

Top with veggies and fresh herbs.

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Serve. Eat. Enjoy.