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.

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.

Serve. Eat. Enjoy.