Forbidden Rice Vegetable Stir Fry (Vegan, GF)
An amazing Rainbow Forbidden Rice recipe filled with a melange of healthy vegetables and a drizzle of sweet maple syrup. Takes only 45 minutes from prep to plate.
Prep Time10 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Course: Lunch, Main Course, Vegan Dinner Recipes
Cuisine: All
Diet: Vegan, Vegetarian
Servings: 6 servings
Calories: 301kcal
- 1 cup Black Rice
- 2 tablespoon sesame oil
- 3 cloves garlic minced
- ½ med onion chopped
- 4 med carrots chopped
- ½ red bell pepper chopped
- 1 cup sweet corn fresh or frozen
- 1 cup pineapple cubes, fresh or frozen
- ½ cup cilantro coarsely chopped
- ½ cup whole cashews raw or lightly salted
- 2 tablespoon tamari
- ½ teaspoon dried thyme
- 1 teaspoon cumin seed or ground cumin
- ½ teaspoon red pepper flakes
- 1 tablespoon maple syrup
- sea salt and black pepper to taste
Toppings
- cilantro chopped
- green onion chopped
- cashews whole raw or roasted
- red pepper flakes
To a medium saucepan, add one cup Forbidden Rice to 1 ¾ cup filtered water. Bring to boil. Reduce heat, cover and simmer for 30-40 minutes, or until all the water is absorbed.
While rice is cooking, heat sesame oil in large skillet for 1-2 minutes. Add garlic, onion, cumin seed and thyme and stir gently. Sauté over medium heat stirring frequently for 2-3 minutes.
Add carrots, bell pepper, corn, pineapple, cashews, tamari, red pepper flakes, sea salt and pepper. Continue to sauté until vegetables are fork-tender.
Drizzle in the maple syrup. Stir and allow to heat through.
Remove from heat. Stir in cilantro until evenly dispersed. Place in bowls. Top with more cilantro, cashews, red pepper flakes and green onion. Serve immediately.
Serving: 0.5cup | Calories: 301kcal | Carbohydrates: 48g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 39mg | Potassium: 451mg | Fiber: 4g | Sugar: 11g | Vitamin A: 7336IU | Vitamin C: 31mg | Calcium: 48mg | Iron: 2mg