Moroccan Forbidden Rice Salad | Tahoe Forest Health System
Recipe for Moroccan Forbidden Rice Salad from Tahoe Forest Health System's Wellness team.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.tfhd.com.
Cooking tools:
- Saucepan
- Stove
- Measuring cup
- Measuring spoon
- Colander
- Fork
- Serving bowl
- Spoon
- Chef's knife
- Cutting board
- Microplane
- Skillet
Ingredients
- 4 cups water
- 2 cups forbidden rice also called black rice, rinsed
- 1 teaspoon kosher salt plus more to taste
- 1/2 cup extra virgin olive oil
- 3 tablespoons lemon juice plus 1 tablespoon lemon zest
- 1 3/4 cups cooked chickpeas or one 15-ounce can, rinsed
- 2/3 cup chopped pitted Medjool dates about 6 total
- 1/2 cup pistachios (salted or unsalted) toasted, plus more to garnish
- 1/2 cup finely chopped fresh cilantro plus leaves to garnish
- 1/4 cup finely chopped scallions white parts only
- 1 1/2 teaspoons ground cardamom
- freshly ground pepper to taste
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