This month in the Twelve Months of Grain, I made Asian Black Rice Salad. * Here is the link for the recipe I followed, Asian Black Rice Salad - Flavor the Moments
Black rice or forbidden rice, as it was once called, is used in recipes and traditional Chinese medicine. Because of this, it was reserved for the wealthiest and most powerful people in China to ensure their health and long life. Everyone else was forbidden from eating it.
Black rice has a slightly sweet nutty flavor, chewy texture, and a purple-black hue. It’s also incredibly healthy. This rice is a type of heirloom rice eaten in Asia for centuries. It comes in long-grain, medium, or short-grain varieties.
Researchers believe black rice may contain more powerful antioxidants than the superfood, blueberries. It may help boost immunity and help protect against diabetes and cardiovascular disease. Black rice may also reduce inflammation, aid in weight management, boost eye health, and protect against cancer. It’s low in sugar, sodium, and fat. This rice is a good source of vitamin E, calcium, and potassium, It contains high levels of fatty acids, amino acids, iron, protein, and antioxidants.
Black rice is naturally gluten-free and gets its color from anthocyanins which are powerful antioxidant pigments that help protect you body’s cells from damage. Eggplant, Concord grapes, açai, and blueberries also contain anthocyanins.
All rice contains arsenic, so you should eat it in moderation, rinse it with water while it’s dry before cooking. Eating too much black rice can cause gas, bloating, and an upset stomach.
This recipe is fast and easy because you can chop your vegetables and make the dressing while the rice cooks. I used a combination of mango and mandarin oranges instead of two clementines. The mango’s sweetness was a nice complement to the orange juice and rice wine vinegar in the dressing. I also used a red bell pepper instead of green to lend an extra pop of color to the salad. The purplish black rice, green edamame, yellow mango, orange slices, and red bell pepper are a colorful backdrop beneath the sprinkling of white sesame seeds.
It’s delicious, healthy, and great for summer or anytime!
*According to the website, this recipe is gluten-free: however, traditional soy sauce is not gluten-free because it’s brewed with an equal mix of soybeans and wheat. If you have Celiac disease or a gluten-sensitivity, be sure to look for a brand of soy sauce that’s made with rice instead of wheat or you can use coconut aminos or tamari that is labeled gluten-free.
January – White Rice – Stuffed peppers (my own recipe – check our January 2026 issue)
February – Teff – Spicy Chocolate Pudding – www.teffoo.com
March – Oats - https://www.bigoven.com/recipe/oatmeal-apple-carrot-cake-no-flour/3117668
April - Quinoa - Spinach Mushroom Quinoa Skillet Recipe – Healthy Meatless Dinner | Eatwell101
May - Amaranth https://food52.com/recipes/44888-amaranth-breakfast-porridge
June – Farro https://www.themediterraneandish.com/farro-salad-recipe/
Lemony Greek Salad Dressing: https://www.themediterraneandish.com/ladolemono-greek-salad-dressing/
July – Barley https://www.foodandwine.com/recipes/mushroom-barley-soup
August – Black Rice https://flavorthemoments.com/asian-black-rice-salad-with-ginger-orange-dressing/