Thai Forbidden Rice Salad

Our Ratings Liz Hubby Kids

I first came across Forbidden Rice in the bulk section at the Good Earth a few months ago. I brought some home, then did some research on it. That’s when I found this recipe. I felt the dressing was a bit too bitter so I added a little honey, and ginger since I had some fresh and it seemed like it would go well.

The last time I made it I added some fresh basil as well and I thought it went quite nicely. It added some more depth to the flavor without completely changing it. This last time I was out of cashews so I added sunflower seeds instead, not expecting it to be as good. I was surprised to find that the sunflower seeds added the same texture and mild flavor as the cashews. I love pretty much anything with sesame oil in it. And red bell peppers always have such a nice sweet, fresh flavor.

So, here it is with my modifications.


1 cup Thai Black Rice
2 tablespoons Tamari
2 teaspoons Sesame Oil (toasted)
1 half Lime (juiced)
1/2 teaspoon Hot Chili Paste (such as Sambal Oelek)
1 tablespoon Honey
1/2 tablespoon Ginger (fresh, grated)
1 teaspoon Sea Salt
1/4 teaspoon Black Pepper (Ground)
1 cup Cashews (roasted, unsalted)
1 half Red Bell Pepper
1 half Yellow Bell Pepper
6 whole Scallions (thinly sliced)
1 bunch Basil (fresh, chopped)


Put the rice, 2 cups water, and a pinch of salt in a pan. Bring to a boil, then cover, reduce the heat, and simmer gently until the liquid is absorbed and the rice is tender, about 30 minutes.

Meanwhile, whisk the tamari, sesame oil, lime juice, sambal oelek or chili paste, honey, ginger, salt, and pepper together in a salad bowl.

Add the cashews, red and yellow bell peppers, green onions, and basil. When the rice is ready, add it to the mixture and toss it to coat everything well.

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