Forbidden Rice with Scallions
Recipe courtesy of Harvard University Dining Services
Serves 4
Ingredients:
- 2 cups vegetable broth
- 2 tablespoons apple cider
- ½ cup “Forbidden” black rice (available in specialty supermarkets)
- ½ cup brown rice
- 1 tablespoon vegetable oil
- 2 tablespoons shallots, minced
- ¼ cup scallions, sliced
Preparation:
- In a medium saucepan, bring the vegetable broth and apple cider to a boil. Add the brown rice and the black rice, stir, and return to a boil. Cover, reduce heat to low, and simmer until the liquid has been absorbed, about 25 minutes.
- Halfway through the cooking process, heat the oil in a small skillet over medium heat. Add shallots and cook until shallots are translucent and soft, about 2 minutes. Remove from heat and set aside until rice is finished.
- Fold shallots into the rice, and add salt (if desired) and pepper to taste. Top with scallions and serve warm.