Black rice, also known as forbidden rice, gets its bold hue from the same kind of phytonutrients found in vibrant acai berries and blueberries. Along with its strong color, black rice is noteworthy for its antioxidants and nutrients, making it a better choice when compared to brown rice. Registered dietitian Ellie Krieger recommends this grain as a hearty base for dark, leafy greens, like kale and spinach, and your favorite protein, such as chicken or eggs.
2 tbsp unseasoned rice vinegar
2 tbsp peanut oil
2 tbsp toasted sesame oil
5 oz baby kale or spinach leaves
6 cups cooked (hot) black (“Forbidden”) rice or brown rice
6 large eggs, hardboiled, halved or 2 cups shredded cooked chicken
1 cup store-bought kimchi
1 1/2 cups bean sprouts
2 medium carrots, shredded (1 1/2 cups)
1/2 cup coarsely chopped roasted peanuts
1 scallion, thinly sliced
1. In a small bowl, whisk together the soy sauce, rice vinegar, peanut oil, and sesame oil. Sauce may be made ahead and kept in an airtight container in the refrigerator for at least 2 weeks.
2. Place the kale or spinach leaves in a steamer basket fitted over a pot of boiling water. Cover and steam until wilted, 4 minutes. Alternatively, place in a microwave-safe bowl with 1 tablespoon of water, cover tightly, and microwave on high for 4 minutes, drain. Greens may be made ahead and stored in an airtight container in the refrigerator for up to 4 days.
3. Place 1 cup of hot rice into each bowl. Arrange 1/3 cup of the greens (still warm or chilled), two egg halves, or 1/3 cup of chicken, some kimchi, 1/4 cup beans sprouts, and 1/4 cup carrots on top of the rice. Sprinkle 1 heaping tablespoon of peanuts on top of each and drizzle each with about 1 1/2 tablespoons of the sauce and some of the scallion.
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