Rainbow Rice

Forbidden Black Rice with Dried Apricots and Pistachios

Rainbow Rice

Rainbow Rice


3 C water
½ C black Forbidden rice
Extra virgin olive oil
½ small Vidalia onion, diced
½ red bell pepper, diced
1 clove garlic, minced
¾ t ground cumin
¼ C dried apricots, diced
¼ C orange juice
Salt and pepper
2 T dried chives
¼ C shelled pistachios, coarsely chopped


1. Boil lightly salted water to boil the rice, following instructions for length of time (about 45-55 minutes).

2. Right before the rice is ready, heat oil in a nonstick skillet, medium high. Add onion for 2-3 minutes until slightly cooked and transparent. Add pepper, garlic, and cumin, and cook for one minute. Add apricots, orange juice, and salt and pepper. Cook until apricots are plump, about 3 minutes.

3. Remove rice from the heat and drain. Add the rice to the sauteed vegetable mix, and remove from heat. Top with freshly-cut chives and chopped nuts. Serves 4.


2 responses to “Rainbow Rice

  1. I’ve never cooked “forbidden rice,” but it looks delicious and really versatile! Do you know if it has any added nutritional benefit?

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