Forbidden Rice with Pomegranates, Persimmons and Pistachios

butterfly Serves: 8

Written By Eydie Desser


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This is a gorgeous, winter black rice recipe, and perfect to make when pomegranates and persimmons are at their peak. It is a stunner and will wow you and your guests.  The pear and  Walnut Champagne Vinegar (worth ordering!) dressing is a bit sweet and nutty, and pairs beautifully with the black rice and winter fruit.  This dish is easy and oh so party worthy.


For the rice:
  • 1 cup raw black rice (Lotus Foods Forbidden Rice)
  • 1 cup of seeds from a large pomegranate
  • 2 Fuyu persimmons, diced to close the size of the pomegranate seeds
  • ⅓ cup raw pistachios, roughly chopped, or more if desired
  • 1 bunch chives, finely sliced
  • zest and juice of 1 small lemon, or more to taste
For the Dressing:


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-quart saucepan with 1-3/4 cups of water.  Bring to a boil, then reduce heat to low and cover.  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 large 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:

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

butterfly Cook's Notes:

There are 2 types of persimmons:  Fuyu and hachiya.  The Fuyu is round and firm and doesn’t need to be peeled, and can be diced. The hachiya is oblong and is very soft with custard- like flesh.  Both are delicious!

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