The Ardent Epicure

If you have yet to try Forbidden Rice you are really missing something...
The rice was introduced into the United States in 1995 by Lotus Foods.
The rice is grown organically on small family farms in China and can be purchased
on line or in most health food stores. Although it is a bit difficult to tell in the photo,
once cooked the rice has a deep rich purple color.
This heirloom rice is prized for both it's exotic nutty flavor as well as its
medicinal characteristics. Boasting  a high concentration of antioxidants know as
anthocyanins  as well as a higher lever of various vitamins and minerals.
Now for me, anything that tells me there is an anti ageing benefit...well hey!
But the main attraction is the flavor, with little or no flavor enhancements,
it is just plain delicious ;)

For the salad
1 cup forbidden rice, cooked
1-2 tablespoons organic lentils, sprouted
(or a sprout mix)
1 head frisée (curly endive)
Garnish with carrot shavings, radish sprouts and pea sprouts

And a bit of Greek feta or other cheese

Let's get cooking:
Cook rice according to package instructions.
Ratio= 1 cup rice to 1 3/4 cup water
This will yield 3 cups cooked rice
About 10 minutes before your rice is done,
add sprouts to your rice. Continue to simmer covered until done.
Once your rice is done, add a small amount of oil and fluff.
Mixed sprouts I used are primarely lentil , garbanzo, split pea and adzuki.
Allow your rice to cool to room temperature,
 then arrange your salad.
as desired

I used pistachio oil
Sparling wine
Orange/Mango juice
Fresh thyme and sage, finely chopped
1 garlic bulb, minced
*Note: I used a 3 to 1 ratio, however I replaced vinegar
with juice and sparkling wine