Pomegranate and Persimmon Forbidden Rice - Edible Santa Barbara and Wine Country
Try this seasonal Pomegranate and Persimmon Forbidden Rice recipe with vibrant flavors, perfect for your holiday table or any fall gathering.
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Cooking tools:
- Saucepan
- Pot
- Fine-mesh sieve
- Colander
- Cutting board
- Chef's knife
- Paring knife
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
- Serving bowl
- Stove
Ingredients
- 3/4 cup black rice (uncooked, rinsed (sometimes called Forbidden rice))
- 1 1/2 cups water
- 1 pinch salt
- 1 large pomegranate (seeded)
- 1-2 Fuyu persimmons (diced (about the size of the pomegranate seeds))
- 1/3 cup pistachios (roughly chopped)
- 6 tablespoons chives (finely chopped)
- Zest and juice of 1 small lemon
- 1 1/2 teaspoons pomegranate molasses
- 1 tablespoon red wine vinegar (or pear Champagne vinegar)
- 1/4 cup olive oil
- Salt
- black pepper
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