Forbidden Rice with Pomegranates, Persimmons and Pistachios

October 18, 2019—0 Comments
Skip to Recipe

If you love cookbooks like I do but think you can’t use them anymore because they aren’t plant based or have too much oil, salt or sugar in the recipe, think again.  I get a ton of inspiration from talented chefs, and just tweak the recipe by substituting the meat, chicken or fish with vegetables and change the oily and fat laden sauces and dressings by substituting creamy fruit or nut butters, or vegetables.

I did just that with this gorgeous black rice recipe.  It is a stunner and will delight your guests. It’s perfect for a buffet dinner in the fall and winter, so you might want to make a double batch!

Forbidden Rice with Pomegranates, Persimmons and Pistachios

Servings: 8

For the Rice:

1 cup uncooked black rice (I used Lotus Foods Forbidden Rice)

Seeds from 1 large pomegranate

2 Fuyu persimmons, diced to the size of the pomegranate seeds

⅓ cup raw pistachios, roughly chopped

1 bunch chives, finely chopped

Zest and juice from 1 small lemon, or more to taste

For the Dressing:

½ Pear, peeled, seeded and poached

1-½ tsp sugar free  Pomegranate molasses

1 TB Walnut Champagne Vinegar

Cook the Rice:

  1. Rinse the rice in a nut bag or strainer over a bowl until the water is clear.
  2. Place the rice in a 3-qt saucepan with 1-3/4 cups of water.  Bring to a boil, then reduce heat to low and cover. Let cook, covered for about 20 minutes.  Check to see if the rice is tender and the water has been absorbed. If not, cover again and let simmer for another few minutes.  Place cooked rice in a serving bowl. 
  3. Add the pomegranate seeds, persimmons, pistachios and chives.  Stir to combine. Add the lemon zest and lemon juice and stir once again.

Make the Dressing:

  1. Poach ½ peeled and seeded pear by placing it in a small pot and covering it with water.  Bring water to a simmer and let the pear cook for about 10 minutes, or until soft when pricked with a knife.  Remove from the water.  
  2. In a small food processor, place the pear, Pomegranate molasses and walnut vinegar and process until very smooth.

To Serve:

  1. Pour the dressing over the rice mixture and stir to combine, adding more walnut vinegar if desired.
  2. Let the rice rest for at least 15 minutes to meld the flavors before serving.
PREVIOUS NEXT
0 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Hi, I’m Eydie!

Welcome to Garden of Eydie where my passion runs deep for helping others.  Here you’ll find inspiration for super healthy, vibrant recipes created to help prevent and/or reverse disease.  We are all about elevating each recipe’s nutritional content, and making it elegant to eat!  You’ll see this theme of elevate and elegance running through all of our information from cooking and entertaining tips to advice on how to curate, for yourself, a joyful, successful and blissful life.

 

 

READ MORE

SIGN UP FOR A DOSE OF EYDIE!

Get Eydie’s recipes, recommendations, and more sent straight to your inbox!

Thank you for signing up!
Error