In the course of my research, I came across a package of Forbidden Rice. Back in the day, it was the rice that the Emperors kept for themselves, but now it’s often known as simply black rice. The rice itself does have a darker and …well.. nuttier taste than your whites, and leaves a dark violet rice broth once done cooking.
I thought it cool and unique that I had this in my pantry selection, but I’ll be damned if I knew what I could or should make with it. I then stumbled across the below recipe, and added a few ideas of my own to it. It turned out quite well, although I sort of wished that the sauce would have turned out a little thicker. But it was VERY tasty.
- 1/4 cup maple syrup
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/2 teaspoon red pepper flakes
- 1/2 cups sliced green onions
- 1/4 walnuts (optional)
- 1 pound salmon
- 1 cup forbidden rice
- 1 1/2 cup water
Mix the maple syrup, soy sauce, garlic, salt, and pepper in a baking dish. Place salmon in a shallow baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
Preheat oven to 400 degrees F (200 degrees C).
While waiting for over to heat, boil Water in a sauce pan, adding rice when boiling is achieved. Lower heat and cook rice as directed on package.
Beore putting fish in over, top with walnuts. Cover the baking dishwith aluminum foil and place in the preheated oven. Bbake salmon 20 minutes, or until easily flaked with a fork. Serve on top of cooked rice. Garnish with green onions.