Mango + Coconut Forbidden Rice {GF, Vegan}
That color. Can you even believe this is real? Sometimes food, just like art, is striking. So powerful and engaging that you wonder if it is even real. I still feel that way about French pastries, elaborate salads, and now forbidden rice. I mean, the name alone is enticing. This dark hued beauty is eye candy, and just so happens to be incredibly nutritrious as well. For those who aren’t familiar with black rice, it is about time we got you acquainted. Lets dig into Mango + Coconut Forbidden Rice.
Check out our other Seriously Simple Recipes, which all have minimal ingredients and prep, and are shot and edited on a iPhone.
First of all, where has black rice been all my life? I had no clue this even existed until semi-recently. Then, as I was doing research for managing histamine intolerance, I stumbled upon a reference to forbidden rice.
I was desperate for new foods at that time, after completing several rounds of elimination diets. I had focused so much on food restriction, that I had completely lost touch with nutrition. After identifying this departure, I was on a mission to find the most nutrient-dense foods possible. Meaning, foods with the highest amount of antioxidants, vitamins, and minerals.
One of the foods highly recommend in the histamine intolerance world, and many real food diets, is wild blueberries. These deep blue berries contain a ton of antioxidants and nutritional benefits. And as it turns out, the same thing that pigments blueberries, is also found in forbidden rice. Who knew, right?
Bite for bite, black rice gives us these benefits:
- Highest levels of the antioxidant anthocyanin, more than any other food (including blueberries).
- Improves heart health by decreasing dangerous plaque and can even reduce cholesterol.
- May reduce oxidative stress and help detoxify the body.
- The high fiber content can help improve digestion and waste removal.
- The polyphenols in black rice can even reduce inflammation in the body.
When I discovered this gem, I wanted to learn all I could. Especially considering I don’t really eat rice otherwise. I enjoy the occasional sushi roll or rice noodle, but pretty much avoid it otherwise. I have found grains to be rough on my digestive system, especially when I am having a flare. Which is why I keep consumption to a minimum.
Wouldn’t you know it though, black rice and I get along pretty well. But as with most things, moderation is key for me. I figured if I am going to enjoy a grain every so often, I may as well get the most bang for my buck.
It is incredibly important for our digestive health (and in turn our immunity) that we enjoy a wide variety of foods. Every real food source contains its own unique nutrient profile, and benefits to our system. Without this diversity, our microbiome can suffer from imbalances and even infections.
This is why I follow an anti-inflammatory diet that is both low-histamine, and rooted in the Paleo template. Because this works for me personally. Your situation may look different though, and that is totally fine. Make adjustments and do what you need for you. After all, we all deserve our own personal food plan.
Right now I am totally loving on this antioxidant rich rice, and am using it in place of starches or anywhere you might use rice otherwise. It goes great with stir fry, and as a stand alone side in our Mango + Coconut Forbidden Rice.
Here we create a sweet and rich sauce, thanks to the rice cooked in coconut milk, and complimented with mango, cilantro, and scallions. What results is a luxurious dish that can be meal in and of itself.
We love Mango + Coconut Forbidden Rice with grilled steak, chicken, or fish for a simple quick dinner. Or even a larger portion can stand alone for lunch. Whatever the occasion, we know you will love this nutrient-dense rich and satisfying version of rice just as much as we do.
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Mango + Coconut Forbidden Rice
Equipment
- Metal Sieve
- Sauce pan
Ingredients
- 1 cup raw forbidden rice
- Water for soaking and rinsing
- 1 1/4 cup full fat coconut milk plus extra for serving
- 1/2 cup filtered water
- 1 teaspoon sea salt
- Medium sauce pan
- 1 cup fresh mango diced, or defrosted mango pieces
- 1/4 cup fresh cilantro leaves chopped
- 2 scallions green parts only, thinly sliced
- Salt and pepper to taste
Instructions
- Soak black rice in a medium bowl of filtered water for 15-30 minutes. Drain using metal sieve, and rinse several times in fresh running water.
- Add rice, 1 1/4 cup full fat coconut milk, 1/2 cup filtered water, and 1 teaspoon sea salt to a small saucepan. Bring to a boil over medium-high heat, then cover and reduce heat to maintain a simmer. Let cook about 30 minutes, or according to your package instructions. Remove from heat, and let sit one minute before removing the lid and fluffing with a fork. It rice seems dry, add a couple of extra tablespoons of coconut milk.
- While the rice is cooking, chop mango, cilantro and scallions, then set aside.
- Add cooked rice, mango, cilantro, onion, salt and pepper to a medium bowl. Toss to combine, adjust seasonings to taste, and serve immediately.
- Rice will keep a couple of days in the refrigerator.
Notes
- You can skip the step of soaking the rice, however this process helps clean the grains and reduce overall toxins exposure.
- If using frozen mango, you may need to drain the excess water once defrosted.
