More Great Recipes: Misc. Salad | Rice | Salad

Forbidden rice salad with vegetables

User Avatar
Member since 2007

Serves | Prep Time | Cook Time


1 cup forbidden rice, prepared according to package directions and cooled
3/4 cup grated carrots
1 yellow bell pepper, seeded and diced
1 cup sliced cucumber
1 tablespoon extra virgin olive oil
1 large zucchini, chopped
2 scallions, white and light green parts, chopped
1 tablespoon white wine vinegar
2 tablespoons walnut or macadamia nut oil
1 teaspoon Dijon mustard
sea salt
Pinch of cayenne pepper

Toss rice with carrots, yellow pepper and cucumber in a large serving bowl.

Set aside.

In a medium skillet, heat olive oil over medium heat until hot but not smoking.

Add zucchini and scallions and sauté for 5 minutes or until zucchini is crisp tender.

Add to rice mixture.

In a small bowl, whisk the vinegar, oil, mustard, salt and cayenne together until slightly thickened.

Drizzle dressing over salad and toss to combine.

Taste and adjust seasoning.

Pairs Well With


Forbidden rice, a deep purple grain with a nutty flavor, is packed with antioxidants — as are the carrots, yellow bell pepper, zucchini and scallions in this tasty dish. This dramatically colored rice salad is sure to impress guests at your table.

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

A dash of local for every season
By slyasafox15

22 Recipes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Mixed Berry Tart
Mixed Berry Tart
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter