Savory Forbidden Rice Patties

posted in: Grains, Recipes | 0

I love to try different varieties of whole grain rice. Jasmine rice, forbidden rice, red rice, jade pearl. There are really too many varieties to name. In this recipe I use forbidden rice, also known as black rice, as the base for grain patties so delicious they far exceeded my expectations. I couldn’t wait to share the recipe with you.

This rice would be lovely pressure cooked with short grain, sweet brown rice and dried chestnuts. Yum!

Savory Forbidden Rice Patties

1 cup fobidden or black rice, rinsed well (I like Lotus Foods brand.)
1 1/2 cups water
small pinch sea salt
avocado or grapeseed oil
1/4 onion, minced
1/2 carrot, finely diced
1/4 cup chopped walnuts
unpasteurized tamari (try to find a good quality, alcohol free tamari)

  1. Bring the rice, water and sea salt to a boil, reduce heat to simmer gently and cover. Cook without stirring until all the liquid is incorporated and the rice is tender. Remove from heat and let sit covered for 10 minutes.
  2. Heat a skillet on medium. Add the oil after skillet is already medium hot. Let the oil warm up and add onion. Saute onion for 5 minutes before adding carrots and a small pinch of sea salt. Saute for 5 more minutes. Remove from heat.
  3. When the rice is done, add it to the skillet and stir the vegetables in. Add the walnuts and mix well.
  4. When the rice mixture is cool enough, pick up a golf ball size handful and pack into a ball before flattening it into a patty. Packing it first ensures the rice will stick together. Make patties with all of the rice and place on a large plate.
  5. Heat a cast iron skillet on medium heat. Add 2-3 tsp oil. Add a little piece of rice and when it sizzles slightly the oil is hot enough for frying. Add 4-5 patties, leaving room in between them, and fry on one side until a moderate brown color. Flip them to the other side and fry until moderate brown as well. As each patty is done, transfer them to a plate lined with a paper towel or paper bag to soak up excess oil. Sprinkle a few drops of shoyu or tamari on top immediately so it cooks in while the patties are still hot.
  6. Enjoy!