Forbidden Black Rice
noForbidden Black Rice and Quinoa is a nutritional marriage made in vegan-heaven. Both of these amazing grains are loaded with antioxidants, protein, calcium, fiber and many other valuable life sustaining nutrients.
“The Long-Lost Superfood” – Forbidden Black Rice, a treasure house of antioxidants, fiber, nutrients, minerals and amino acids capable of combating and preventing a host of health problems ranging from cancer, diabetes, and heart disease to Alzheimer’s. Apparently, the emperor’s of ancient China were right. The black, outer layer of this rice, contains antioxidant-rich bran. The purple and reddish pigment of this rice, which gives it its black appearance, contains Anthocyanins, the same antioxidants found in such prominent superfoods as blueberries, Acai berries and grapes. Forbidden Black Rice is one of my favorite grains. The Emperor’s of ancient China guarded the secretive Black Forbidden Rice like gold and only allowed his family to consume it.
Quinoa is an excellent protein and calcium source and contains all essential amino acids (useful for vegans and vegetarians). One cup of ready-to-eat quinoa has nearly 10 grams of protein or twice the amount of protein found in other cereal grains, it also has 5 grams of fiber, for just 220 calories. The Incas only allowed their warriors to eat quinoa because it gave them amazing stamina and energy. Quinoa is actually a seed from a fruit plant, not a grain, but it looks like a grain so I just call it a grain – I know a lot of people will correct me –
Both Quinoa and Black Forbidden Rice is “Gluten Free.”
My recipe is simple. The Forbidden Black Rice takes thirty minutes to prepare. Rinse one cup of Forbidden Black Rice and add to pot along with two cups of water. Bring to a boil and simmer for thirty minutes.
Quinoa takes fifteen minutes to prepare so take one cup of quinoa and rinse it well, add to a pot along with two cups of water and cook for fifteen minutes.
Fluff and let stand with the heat and covered both the quinoa and Forbidden Black Rice when finished for ten minutes or so. Then combine both grains in a mixing bowl along with your favorite vegetables like onions, parsley, shredded kale, carrots, celery, etc.
Toss well with fresh squeezed lemon or lime juice and serve with avocado slices……….
Delicious and super healthy beyond your wildest imagination…
and Quinoa is a nutritional marriage made in vegan-heaven. Both of these amazing grains are loaded with antioxidants, protein, calcium, fiber and many other valuable life sustaining nutrients.
“The Long-Lost Superfood” – Forbidden Black Rice, a treasure house of antioxidants, fiber, nutrients, minerals and amino acids capable of combating and preventing a host of health problems ranging from cancer, diabetes, and heart disease to Alzheimer’s. Apparently, the emperor’s of ancient China were right. The black, outer layer of this rice, contains antioxidant-rich bran. The purple and reddish pigment of this rice, which gives it its black appearance, contains Anthocyanins, the same antioxidants found in such prominent superfoods as blueberries, Acai berries and grapes. Forbidden Black Rice is one of my favorite grains. The Emperor’s of ancient China guarded the secretive Black Forbidden Rice like gold and only allowed his family to consume it.
Quinoa is an excellent protein and calcium source and contains all essential amino acids (useful for vegans and vegetarians). One cup of ready-to-eat quinoa has nearly 10 grams of protein or twice the amount of protein found in other cereal grains, it also has 5 grams of fiber, for just 220 calories. The Incas only allowed their warriors to eat quinoa because it gave them amazing stamina and energy. Quinoa is actually a seed from a fruit plant, not a grain, but it looks like a grain so I just call it a grain – I know a lot of people will correct me –
Both Quinoa and Black Forbidden Rice is “Gluten Free.”
My recipe is simple. The Forbidden Black Rice takes thirty minutes to prepare. Rinse one cup of Forbidden Black Rice and add to pot along with two cups of water. Bring to a boil and simmer for thirty minutes.
Quinoa takes fifteen minutes to prepare so take one cup of quinoa and rinse it well, add to a pot along with two cups of water and cook for fifteen minutes.
Fluff and let stand with the heat and covered both the quinoa and Forbidden Black Rice when finished for ten minutes or so. Then combine both grains in a mixing bowl along with your favorite vegetables like onions, parsley, shredded kale, carrots, celery, etc.
Toss well with fresh squeezed lemon or lime juice and serve with avocado slices……….
Delicious and super healthy beyond your wildest imagination…
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