Meal Kit
Forbidden Rice Bowl
With Beets, Edamame and Shaved Carrot
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Soy
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Under %{max_calories} caloriesVegetarian
Chef
Jimmy Madla
It is said that forbidden rice, or 'black' rice, got it's name because it was only to be consumed by Chinese Emperors. We're glad those days are over, because this heirloom rice has a delicious, nutty flavor, it's beauty only eclipsed by the nutritional density of the dish as a whole. Toss in some beets and edamame for a bowl full of healthful goodness that is second to none, just don't let the Emperor catch you eating it.
In Your Box (serves 2)
- 14 oz. Red Beets
- 2 Persian Cucumber
- 5 oz. Grape Tomatoes
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4⅕ oz. Frozen Edamame
- 3 oz. Carrots
- 1 Shallot
- ½ fl. oz. Seasoned Rice Vinegar
- 4 Parsley Sprigs
- 1 Garlic Cloves
- 1 cup Forbidden Rice
- 1 Sugar
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) 8O7gLyOD
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Calories230
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Carbohydrates43g
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Net Carbs33g
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Fat3g
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Protein12g
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Sodium260mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Ice
- 1 Small Pot
- 1 Mixing Bowl
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Start the Rice
Combine forbidden rice, a pinch of salt, and 2 cups of water in a small pot. Bring to a boil, cover, and reduce to a simmer. Cook until tender, about 30 min. Season with a pinch of salt. This short grain rice is naturally sticky and will have a nice, chewy texture.
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2 Prepare the Ingredients
Rinse carrot, tomatoes, cucumber, beets, and parsley. Remove the ends, peel, and shave carrot with vegetable peeler. Halve tomatoes. Peel, seed, and cut cucumbers into ¼” dice. Stem parsley. Peel red beet, cut in half, and slice into very thin, 1/8" half moon slices. Halve shallot, slice half into strips and mince other half. Mince garlic. Rinse edamame.
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3 Prepare Dressing
Mix minced shallot, minced garlic, sugar, seasoned rice wine vinegar, and 1 ½ Tbsp. olive oil in a mixing bowl. Season with a pinch of salt and pepper.
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4 Mix Salad
Add edamame, sliced shallots, cucumber, carrots, tomatoes, and parsley to bowl and toss to coat. Season with salt and pepper. Separately, season sliced beets with a pinch of salt. Beets tend to "bleed" their rich, red color, so they're added in the final plating step to prevent their color from transferring to the other vegetables.
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5 Plate the Dish
Divide rice between two bowls and arrange dressed vegetables and beets (to taste) on top.
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