Dive into a world of vibrant flavors and textures with our Gluten Free Is Me Forbidden Rice Salad with Pickled Vegetables! This delightful Asian-inspired dish is not only visually stunning, but it’s also packed with nutrients and is completely gluten-free. With its nutty forbidden rice and tangy pickled vegetables, this salad is the perfect accompaniment to any meal or a light, refreshing dish on its own. Ready to impress your taste buds and your guests? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 1 cup forbidden rice
- 1 cup mixed pickled vegetables
- 1/4 cup rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon soy sauce
- Green onions, for garnish
Instructions
- Begin by rinsing the forbidden rice under cold water in a fine mesh strainer. This helps to remove excess starch and ensures the rice cooks evenly.
- In a medium saucepan, combine the rinsed forbidden rice with 2 cups of water. Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan with a lid, and let the rice simmer for about 25 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let it sit, covered, for an additional 5 minutes.
- While the rice is cooking, prepare the pickled vegetables. If using store-bought mixed pickled vegetables, simply drain and set aside. If making your own, combine 1 cup of assorted vegetables (such as carrots, cucumbers, and radishes) with 1/4 cup of rice vinegar in a bowl and let them marinate for at least 10 minutes.
- In a small bowl, whisk together the sesame oil and soy sauce. This dressing will add flavor to the salad.
- Once the rice is done resting, fluff it with a fork and transfer it to a large mixing bowl. Allow it to cool for a few minutes.
- Add the mixed pickled vegetables to the bowl with the forbidden rice. Pour the sesame oil and soy sauce mixture over the top and gently toss everything together until well combined.
- To serve, divide the salad among four plates or bowls. Garnish with chopped green onions for added flavor and a pop of color.
- Enjoy your Gluten Free Is Me Forbidden Rice Salad with Pickled Vegetables as a refreshing side dish or a light meal!
Tips
- Rinse the Rice: Don’t skip rinsing the forbidden rice! This crucial step removes excess starch, ensuring your rice is fluffy and not sticky.
- Perfect Cooking Ratio: For the best results, use a 1:2 rice-to-water ratio. This will help the rice absorb just the right amount of moisture for perfect tenderness.
- Customize Your Pickles: Feel free to experiment with your pickled vegetables! Carrots, cucumbers, and radishes are great, but you can also try adding bell peppers or even pickled ginger for an extra zing.
- Make It Ahead: This salad can be prepared ahead of time! Just keep the dressing separate until you’re ready to serve to maintain the freshness of the ingredients.
- Garnish Creatively: Besides green onions, consider adding sesame seeds or chopped cilantro for an extra layer of flavor and a beautiful presentation.
- Serving Suggestions: This salad is versatile! Serve it as a side dish, or add grilled chicken or tofu for a complete meal.
- Storage Tips: If you have leftovers, store them in an airtight container in the fridge. The flavors will meld beautifully, making for an even tastier dish the next day!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 5g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
