Forbidden

In ancient China, black rice was considered the finest grain and only served to the Emperor. This is why it is also known as forbidden rice. Some think black rice rivals blueberries as a source of healthful antioxidants. Either way, it was a nice addition to this soup. Unfortunately, by the time I took the picture the rice had sunk into the soup and was hard to see.

The squeeze of lime cut some of the sweetness and added freshness to the flavor of the soup. I didn't add the extra salt, but then I usually don't.

This recipe is easy to cut in half, which is exactly what I did.

COCONUT CARROT SOUP WITH FORBIDDEN RICe

 www.recipes.saladmaster.com

INGREDIENTS

1 medium onion, chopped

10 carrots, trimmed, cleaned and julienned

1 large sweet potato, peeled and julienned

3 cloves garlic, peeled and minced

1 2-inch piece ginger, fresh, peeled and minced

4 cups vegetable stock, divided

30 ounces low fat coconut milk

1 ¹⁄₂ teaspoons curry powder

1 teaspoon salt

pepper to taste

1 cup forbidden/black rice

1 ³⁄₄ cups water

fresh cilantro, minced

2 limes, cut into 8 - 12 wedges
DIRECTIONS

1Preheat skillet on medium heat. Add onions, carrots, sweet potato, garlic, ginger and 1 cup of vegetable stock. Sauté 5 - 7 minutes or until vegetables are softened.

2Add coconut milk, remaining vegetable stock, curry powder, salt and pepper. Cover and cook. Reduce temperature to low and cook for approximately 10 - 15 minutes or until vegetables are tender.

3While the soup is cooking, place forbidden rice and water in sauce pan. Turn heat to medium with the cover slightly ajar on pan. When water begins to boil, cover and reduce temperature to low. Cook rice for 20 minutes. When rice is done, turn heat off and let rest for 10 minutes with the cover on.

  When vegetables are done cooking, puree in blender or hand held immersion blender until smooth and creamy in texture.

5After rice is cooked, scoop into pureed soup and stir to combine.

6Taste soup and adjust seasonings as necessary.

7Serve this soup ladled into bowls topped with chopped cilantro and a wedge of lime to squeeze into soup.

TIPS

 Substitute forbidden rice for other whole grain such as quinoa or short grain brown rice.

Vary flavors by using fresh chopped basil or chives instead of cilantro.

Serves 8
Calories per serving - 220