Forbidden Fritters - Black Rice And Pea Fritter Balls

Posted on May 22, 2017 by Forbidden Foods

Rice Ball Fritters Recipes

We've got an exciting and easy canapé recipe that uses our delicious black rice to create rice ball fritters that has a soft bocconcini ball in the centre. They are a perfect accompaniment to your favourite sauces. Today we’ve used the sauces from our friends at Zambrero Mexican Restaurant. Their series of take-home sauces includes their infamous Chipotle, Verde and Sweet Chilli, all a must try!

Serves: 4-6 | Prep Time: 10 mins | Cook Time: 40 mins

Ingredients:

- 250g of Forbidden Organic Black Rice
- 1 litre water
- 1 tbsp thyme leaves chopped
- 100g grated grana padano cheese
- 1 onion finely diced
- 3 garlic cloves minced
- 200g frozen peas
- 3 whole eggs (2 eggs for crumbing stage)
- 50g panko bread crumbs
- 20-25 Mini bocconcini balls
- Oil for deep frying
- Plain flour and panko crumbs for crumbing
- Salt and pepper


Preparation method:

  1. Boil water in a kettle, adding 1 litre to a deep non stick pan with the chopped thyme leaves. Add black rice to the water and cook on a high heat until the rice is soft and the water has completely evaporated for 20-25 minutes.
  2. Whilst the rice is cooking, sauté the onion and garlic in a frying pan with some olive oil. Add your peas and continue cooking for 1-2 minutes just to heat the peas through. Set aside.
  3. Once the rice is cooked and the water has evaporated, continue cooking for 1-2 to ensure it is nice and dry. Place in a large bowl to cool briefly.
  4. Mix the grated grana padano into the rice whilst warm, so that it melts and combines together well.
  5. Add the pea mix to the rice along with 1 egg and 50 grams of panko crumbs. Mix well and season with a pinch of salt and freshly cracked pepper.
  6. To form your rice balls, simply grab a small handful of the mixture and press into a ball shape. Make a crater with your finger in the middle and place the mini bocconcini inside. Shape the rice around the bocconcini ball enclosing it completely. Form all the balls first before crumbing them.
  7. Beat the remaining 2 eggs in a small bowl. Dip the finished balls into the prepared flour, beaten eggs and then bread crumbs placing them on a clean plate ready for frying.
  8. Heat your oil to 160c in a deep pot and fry in batches of 5-6 rice balls at a time until golden brown. About 3 minutes. Place on paper towel to soak up excess oil and continue the process until all are cooked.


To Serve:

Serve with your preferred sauce, in this case we have gone with Zambrero’s new Chipotle, Verde and Red Chilli Sauces which can be purchased from their Mexican Restaurant Stores nationally!

Rice Balls Canape Recipe

Zambrero Sauce Range

Credit: Chef - Sascha Portmann, Photography - Bianca Milani,

Posted in black rice, canape, fritters

Orange & Pistachio Brown Rice Pudding

Posted on November 16, 2016 by Forbidden Foods

Orange and Pistachio Brown Rice Pudding Recipe

Tyler Preston, executive chef at Dr Morse in Melbourne has provided his culinary skills to develop this orange & pistachio brown rice pudding using Forbidden Foods organic brown rice. Enjoy!!!

Serves: 2 | Prep Time: 10 mins | Cook Time: 20-40 mins

Ingredients:

- 2 cups of Forbidden Organic Brown Rice
- 2 cups brown rice
- 2 ltr coconut cream
- 4 cardamom pods
- 2 oranges
- 2 cinnamon sticks
- 2 teaspoon 5 spice
- 100g palm sugar
- Strawberries
- Blue berries
- 100g toasted pistachios


Preparation method:

  1. Cook brown rice as per the instructions on the packet and then a little bit longer, approx. 5 mins, as we would like the rice to be slightly softer that usual so it is more suitable for a delicious pudding.
  2. Heat 1 litre of coconut cream w the zest of 1 orange, the cardamom , 2 cinnamon sticks & 100g palm sugar, bring up to heat the add your strained brown rice.
  3. Simply cook this out slowly for 20-25 mins adding more coconut cream if you need to keep the rice nice and soupy.
  4. After 20 mins have a little taste and season to your liking, this means more sugar, a pinch of salt & more coconut cream depending on how runny you like it.
  5. This is not a stiff pudding, it should be slightly runny & really fun to eat, not much chewing required.
  6. When you are satisfied plate up and sprinkle w a little five spice, some berries, the remaining flesh from the oranges & the toasted pistachios (or your preferred nuts) for texture.
Orange and Pistachio Brown Rice Pudding Recipe by Tyler

Orange and Pistachio Forbidden Brown Rice Pudding Recipe

Credit: Chef - Tyler Preston, Photography - Bianca Milani, Styling - Meg Milton.

Posted in Brown Rice, Rice Pudding, Tyler Preston

Bruleed Banana on Sweet Coconut & Sticky Black Rice

Posted on November 16, 2016 by Forbidden Foods

Sticky Black Rice Bruleed Banana Recipe

Tyler Preston, executive chef at Dr Morse in Melbourne has provided his culinary skills to develop this yummy gluten free, vegan dessert using our organic black rice. This dish can be used in the morning as a special breakfast or as a quick dessert!

Serves: 2 | Prep Time: 10 mins | Cook Time: 30 mins

Ingredients:

- 2 cups of Forbidden Organic Black Rice
- 3 cups of water
- 150g palm sugar
- 1 ltr coconut cream
- 2 bananas
- Caster sugar
- Sea salt
- Black & white sesame seeds

Note: A kitchen blowtorch is required.


Preparation method:

  1. Cook the black rice in your chosen pot with 3 cups water, 300ml coconut cream & 100g grams of palm sugar. I go light on things like sugar because it’s purely up to the individual to decide how sweet they would like it.
  2. Cook out slowly always stirring, making sure the rice doesn’t stick to the bottom and any point.
  3. Your rice should become thick and creamy as the rice cooks out. This takes roughly 15-20 mins.
  4. If at any stage it becomes tight or gluggy add a little more water.
  5. The black rice should have a nice bite to it but never be crunchy.
  6. Simply mix the remaining coconut cream with palm sugar until it is sweet to your liking.
  7. Add a pinch of sea salt. This may sound odd but it’s vital.
  8. Take a banana & slice it in half long ways.
  9. Sprinkle caster sugar over the flat face of the banana.
  10. Use a blowtorch to lightly brulee the sugar. This is the process of caramelizing the sugar, be careful to keep the flame moving as it can burn easily.


To Serve:

  1. Place as much sticky black rice as you require (make sure to leave some for everyone else!) in your chosen bowl.
  2. Pour enough sweet coconut around the rice to create a nice ring around the outside. Neatly place one half of bruleed banana over the top.
  3. Sprinkle with toasted black & white sesame seeds.
Sticky Black Rice, Coconut & Banana Recipe by Tyler Preston for Forbidden Foods

Credit: Chef - Tyler Preston, Photography - Bianca Milani, Styling - Meg Milton.

Posted in Black Rice Recipe, Dessert Rice, Tyler Preston

Pork Belly & Fried Egg Brown Rice Congee

Posted on November 11, 2016 by Forbidden Foods

Pork Belly Brown Rice Congee Recipe by Tyler Preston & Forbidden Foods Rice Company

Tyler Preston, executive chef at Dr Morse in Melbourne has provided his culinary skills to develop this unique fried egg & pork belly on a congee using our organic brown rice. This dish can also be served with any leftover meat, fried tofu or roast vegetables. A great meal base for anything you desire!

Serves: 2 | Prep Time: 40 mins | Cook Time: 60 mins

Ingredients:

- 2 cups of Forbidden Organic Brown Rice
- 1 ltr of chicken stock (vegetable stock if prefer vegan)
- 4 Szechuan pepper corns
- 200g pork belly (hard tofu for vegan option)
- Coconut oil
- Red chili
- Spring onion
- Coriander
- Egg


Preparation method:

  1. The first thing we must do is blitz or crack our rice, this can be done quickly in a quality blender, or if you don’t have one, use a mortar & pestle. We don’t want to create a dust, just broken rice.
  2. Heat a good tablespoon of coconut oil in your favourite heavy base pan or crock pot.
  3. Add the broken rice with a pinch of sea salt and fry for 4-5 mins, just until we see a little bit of gloss happening.
  4. Slowly add the stock, a few pours at a time. Similar to a risotto.This process will take 15-25 mins.
  5. You should pay very close attention as it can get stiff & stick, keep stirring and adding stock to ensure this does not happen. Continue to check the seasoning of your congee.
  6. If you are confident cooking pork belly then it’s up to you how to do it. If not, I find it’s really easy to lightly poach it in salty water. To do this heat up some water in a pot that will hold your piece of pork easily, Add a good pinch of salt. Place the pork in the pot and let it simmer for 20-30 mins. Easy!
  7. To tell if it’s cooked poke it with a skewer, if it goes through your pork is done. The thing that makes your pork crispy is also very easy, but if you are pressed for time it is not vital.
  8. Allow the pork to cool for 10 minutes. Slice thin & lightly fry in a pan.
  9. Use this same pan to fry an egg (less dishes!)


To Serve:

Spoon the congee into a shallow bowl. Place pork & fried egg in the center. Sprinkle w finely sliced spring onions, red chili & some fresh coriander. Give it a few turns of cracked pepper & your good to go!

Pork Belly Egg and Brown Rice Congee Recipe

Credit: Chef - Tyler Preston, Photography - Bianca Milani, Styling - Meg Milton.

Posted in Brown Rice, Congee Recipe, Tyler Preston

Asian Style Salmon With Miso White Rice

Posted on November 11, 2016 by Forbidden Foods

Asian Style Salmon with Miso Rice by Tyler Preston for Forbidden Foods Rice Company

Tyler Preston, executive chef at Dr Morse in Melbourne has provided his culinary skills to develop this wonderful dairy free & gluten free salmon & miso rice dish!

Serves: 2 | Prep Time: 15 mins | Cook Time: 40 mins

Ingredients:

- 1 cup of Forbidden Organic White Rice
- 4 Fresh Salmon Fillets (Skin On)(Can Substitute With Tempeh or Tofu)
- 1 Tbls Miso Paste
- ½ Cup Black & White Sesame Seeds
- ½ Cup Crispy Shallots
- 1 Bunch Spring Onion
- 1 Bunch Fresh Coriander
- 1 Thumb Ginger (Juliened or Micro Planed)
- 2 Bunch Gai Laan (Chinese Broccoli)
- Gluten Free Soy or Tamari Sauce


Preparation method:

  1. Cook 1 cup Forbidden Organic White Rice per instructions on pack with the addition of 1 tablespoon of miso paste per cup mixed with the water before adding rice.
  2. Finely slice some of the coriander stem and add to the rice, this will give it a really nice aromatic quality.
  3. Lightly season the skin side of your salmon fillets & place in frying pan on low with a little coconut oil, we just want to slowly crisp up the skin.
  4. When the skin is suitably crispy remove the salmon and roll the other 3 sides in toasted black & white sesame seeds.
  5. Return to pan skin side down & place in oven at 160° for about 7 mins.
  6. I like my salmon just raw, but it’s purely up to you how little or far you take it.
  7. In a separate fry pan heat coconut oil until almost smoking, add ginger to infuse the oil. Don’t let it burn, it become bitter.
  8. Almost immediately add your gai laan, let it get a nice charring.
  9. Add a few squirts of the gluten free soy or tamari and allow to steam a little. I prefer a good crunch on my greens, but that’s just me.


To Serve:

Place a bed of rice down with some greens next to it, giving it a bit of a hug. I like it when each of the elements to a dish has a common area, a little crossover. Place your salmon neatly on top and garnish w crispy shallots, spring onion & fresh coriander.
Take a seat. Relax. Feel good!

Organic Miso Rice & Grilled Salmon

Asian Greens & Forbidden Organic White Short Grain Rice

Credit: Chef - Tyler Preston, Photography - Bianca Milani, Styling - Meg Milton.

Posted in Miso Rice, Tyler Preston, White Rice

Lemon Chicken & White Rice

Posted on September 16, 2015 by Forbidden Foods

Lemon Chicken Recipe with Forbidden Organic White Rice

Lemon chicken & white rice is that asian dish that delivers tangy, zesty flavours but also doesn't require much effort to prepare. We've also shaped the wonderful organic white rice with a bowl for some extra flair on plate!

Serves: 2 | Prep Time: 15m | Cook Time: 25m

Ingredients:

- 1 cup of Forbidden Organic White Rice
- 1/4 cup veg oil
- 1/4 cup cashews raw
- 2 chicken breast skin off roughly 200g each cut in large dice 2cm x 2cm
- 1 knob ginger thinly sliced (thumb size)
- 3 garlic cloves peeled and thinly sliced
- 1 bunch baby bok choy, washed and trimmed
- 1 hand full of snow peas, washed and trimmed
- 2 lemons juiced and 1 zested
- 2 teaspoon sesame oil
- 2 tablespoon white sugar


Preparation method:

  1. Cook Forbidden Foods white rice as per instructions on packet.
  2. While rice is cooking, heat half the vegetable oil in a wok over medium heat until just smoking. Add ¼ cup of vegetable oil and cashews and stir-fry for 2-3 minutes or until toasted. Transfer to a plate.
  3. Add remaining oil in the wok over medium-high heat. Add half the chicken and stir-fry until lightly brown. Transfer to a bowl. Reheat wok and repeat with the remaining chicken.
  4. Keep remaining oil in the wok over medium-high heat. Add sesame oil, ginger, garlic, lemon juice, sugar and stir-fry for until ginger softens. Add the buk choy and snow peas and stir-fry for 3 minutes.
  5. Add the chicken and stir-fry until heated through and everything is well combined. Add salt and pepper to taste. Set to side in serving bowl.
  6. Spoon the rice between bowls and top with the chicken mixture. Sprinkle with the toasted cashews and serve immediately.

Lemon Chicken Recipe with Forbidden Organic White Rice Closeup

Lemon Chicken Recipe with Forbidden Organic White Rice Table View

Credit: Chef - Mel Rajic, Photography - Bianca Milani, Styling - Sarah Egan.

Posted in Fresh Asian Recipe, Lemon Chicken Recipe, Organic White Rice

Tuna, Baby Spinach, Roast Pumpkin & Brown Rice Salad

Posted on September 16, 2015 by Forbidden Foods

Organic Brown Rice and Tuna, Spinach & Pumpkin Recipe by Forbidden Foods

We should all have a repertoire of effortless meals that we can whip out with limited ingredients and this recipes makes the list as a great summer lunch option for two people. We've taken some easily accessible ingredients like canned tuna, spinach and pumpkin to make a delicious brown rice salad. It is also one of those recipes that means any leftovers instantly becomes tomorrows lunch!

Serves: 2 | Prep Time: 20m | Cook Time: 30m

Ingredients:

- 1 ½ cups of Forbidden Foods Organic Brown Rice
- 3 x 95g tins of tuna in brine
- 1kg of pumpkin
- 500g of baby spinach, washed and rinsed
- 1/4 of cup pepitas (pumpkin seed kernels)

Dressing - 2 small limes 50ml (1/3 cup) fresh lime juice
- 1 tablespoon soy sauce
- 1/4 teaspoon sesame oil
- 1 ½ table spoons of sweet chilli


Preparation method:

  1. Preheat oven to 180 degrees. Line baking tray with baking paper and drizzle with olive oil.
  2. Cut skin off pumpkin and cut into medium sized cubes. Place on baking tray, drizzle with olive oil, sprinkle with salt and pepper. Roast for 30 mins or until lightly brown and you can poke a fork through them easily. Set to side and cool.
  3. While pumpkin is cooking, cook Forbidden Foods Brown Rice as per instructions on packet. Set aside once cooked.
  4. In a frypan add a drizzle of olive oil, add pumpkin seeds, sprinkle with salt and lightly fry. Set aside to cool.
  5. Combine the lime juice, soy sauce, sesame oil and sweet chilli oil in a small jar, shake to combine.
  6. Place the brown rice, pumpkin cubes, baby spinach and tuna in a large bowl. Pour over dressing and combine with hands until everything is mixed through. Sprinkle pumpkin seeds over salad and serve.

Best Recipe for Organic Brown Rice and Tuna, Spinach & Pumpkin by Forbidden Foods

Nice Summer Salad Recipe for 2015/2016 by Forbidden Foods using organic brown rice

Credit: Chef - Mel Rajic, Photography - Bianca Milani, Styling - Sarah Egan.

Posted in Organic Brown Rice, Organic Brown Rice Recipe, Tuna Rice Salad Recipe

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