Forbidden Rice Salad
Thomas J. Story
Earthy and nearly black forbidden rice is a dramatic foundation for this hearty but vibrant rice salad loaded with creamy edamame, vegan shiitake bacon, and crunchy vegetables. Erjingtiao chili adds fragrant, mild heat.
This recipe, and others like it, can be found in the article “Spicy Sichuan-Style Grilling Recipes from the Queen of Chili Crisp.”
How to Make It
1
Make the shiitake bacon: Preheat oven to 350°F. Slice shiitake 1/8-inch thick. In a bowl, combine mushrooms, agave syrup, granulated garlic, erjingtiao chili, black pepper, avocado oil, and kosher salt, and stir to coat. Lay out mushrooms evenly on a sheet tray and bake for 12 minutes or until golden and crispy.
2
In large bowl, combine cooked rice, edamame, carrot, leeks, and shiitake bacon. Season with a pinch of salt and sesame oil. Stir to combine and serve.
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Ingredients
4 cups thinly sliced shiitake mushrooms
2 tbsp agave syrup
1 tsp granulated garlic
1 tsp black pepper
3 tbsp avocado oil
1 tsp kosher salt
2 ½ cups cooked forbidden rice
1 ½ cups blanched edamame
1 ½ cups diced carrot
1 cup sautéed leeks or white onion
2 tbsp sesame oil
kosher salt
Directions
1
Make the shiitake bacon: Preheat oven to 350°F. Slice shiitake 1/8-inch thick. In a bowl, combine mushrooms, agave syrup, granulated garlic, erjingtiao chili, black pepper, avocado oil, and kosher salt, and stir to coat. Lay out mushrooms evenly on a sheet tray and bake for 12 minutes or until golden and crispy.
2
In large bowl, combine cooked rice, edamame, carrot, leeks, and shiitake bacon. Season with a pinch of salt and sesame oil. Stir to combine and serve.
We only recommend things we love. If you buy something through our site, we might earn a commission.
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