Lotus Foods Organic Forbidden Rice Description
Lotus Foods rices are selected for superior taste, fast and easy cooking, and nutritional value.
Better for You. Legend has it this ancient grain, referred to as "longevity rice," was reserved for the emperors of China. Treasured for its delicious roasted nutty taste, soft texture and beautiful deep purple color, Forbidden Rice is a natural source of antixodidants called anthocyanins - purple pigments also found in blueberries and acai - but without the sugar. A dramatic presence on any plate, this wholesome rice cooks in only 30 minutes. Now you can eat like an emperor every day!
Potent source of manganese. Excellent source of minerals: Magnesium, molybdenum and phosphorus
A good daily source of protein, fiber and complex carbohydrates. Vegan. Contains anthocyanins. Studies have shown that nathocyanine are important antioxidants for maintaining health.
Combine 1¾ cups water, 1 cup rice and a pinch of salt. Bring to a boil over high heat. cover, reduce heat and simmer for 30 minutes. remove from heat. Let stand covered for a few minutes. Fluff and serve.
A rice cooker may be used with the same water-to-rice ratio. 1 cup raw rice yields 3 cups cooked rice.
Use in any rice dish or cuisine, from savory to sweet. Great for pilafs, puddings, salads, soups, stir-fries and stuffings. Makes a nutritious breakfast cereal, including jook. Or just enjoy steamed plain with a vegetable, seafood or meat entree.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Serving Size: 1/3 cup (60 g Dry)
Servings per Container: 7
|Amount Per Serving||% Daily Value|
| Calories from Fat||20|
|Total Fat||2 g||3%|
| Saturated Fat||0 g||0%|
| Trans Fat||0 g|
|Total Carbohydrate||43 g||14%|
| Dietary Fiber||3 g||10%|
| Sugars||1 g|
Other Ingredients: Organic black rice.
The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer
Roasted & Stuffed Delicata Squash
Squash: You love to eat, but you don’t love to peel it. Squash skin is so tough you have to bake it before handling. Even then, it’s better to simply scoop out the creamy innards to make soups, pies and casseroles. Delicata squash is different. The skin is so soft and tender, you can slice straight through – no greased-up knife, needed. That means when you go to make this roasted and stuffed delicata squash with forbidden rice and buttery coconut oil, you can eat the whole kit and caboodle. What’s not to love?
3 medium-sized delicata squash
1 cup forbidden rice
1 Tbsp. butter-flavored coconut oil
1 medium onion, peeled and diced
2 stalks celery, diced
2 cloves garlic, peeled and minced
8 oz. mushrooms, washed, trimmed and diced
2 tsp. dried sage
2 tsp. dried thyme
Salt and pepper, to taste
1 cup walnuts, toasted and chopped
Fresh parsley, chopped (optional)
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- Wash squash. Using a serrated knife, cut off stem end and slice squash in half lengthwise. Scoop out seeds.
- Season inside of squash with salt, pepper and a drizzle of olive oil.
- Place squash cut side down on prepared baking sheet. Bake 30-45 minutes, or until squash is tender. Pierce squash with a fork to test.
- Let squash cool while you prepare stuffing.
- Cook forbidden rice according to package directions and set aside.
- In a medium sauce pan over medium-low heat, add coconut oil, onion, celery and garlic. Saute 4-5 minutes, or until veggies are softened.
- Add mushrooms, sage, thyme, salt and pepper and continue to saute until mushrooms have softened.
- Add sautéed vegetables and half toasted walnuts to cooked rice. Stir to combine.
- Stuff squash with rice filling. Sprinkle remaining walnuts over top.
- To enjoy leftovers, warm squash in oven at 350 degrees F for 30 minutes until heated through. Garnish with chopped parsley.