This recipe is like one of those beautiful American heritage quilts where every colorful swatch—or in this case ingredient—has a wonderful backstory. Forbidden rice, also called emperor’s rice, got its name not because of any aristocratic connections, but rather because its deep purple hue is reminiscent of a royal cloak. As with many grains and vegetables, the rich color of forbidden rice signifies a high level of antioxidants and phytochemicals. Star anise also has anticancer properties, along with a delightful name and a light licorice flavor that’s immensely appealing. This recipe calls for soaking the rice overnight, so plan ahead.

　　

Ingredients

serves 4

　　2 cups hot water

　　2 1/2-inch slices rinsed and unpeeled fresh ginger, plus 1 teaspoon minced fresh ginger

　　2 pods star anise

　　Sea salt

　　1 cup forbidden rice, soaked overnight in water

　　1 tablespoon freshly squeezed lime juice

　　1 tablespoon brown rice vinegar

　　1 teaspoon mirin

　　2 tablespoons finely chopped fresh cilantro, basil, or mint

　　2 tablespoons finely diced red bell pepper

　　

Step 1

Bring the hot water, sliced ginger, star anise, and 1/4 teaspoon of salt to a boil, then stir in the rice. Cover, lower the heat, and simmer for 30 minutes, then check to see if the rice is tender.

　　

Step 2

Whisk the lime juice, rice vinegar, mirin, minced ginger, and a pinch of salt together in a mixing bowl. Add the rice and toss to combine, then stir in the cilantro and bell pepper. Serve immediately.

　　

storage

Step 3

Store in an airtight container in the refrigerator for 5 to 7 days.

　　

nutrition information

Step 4

(per serving)

　　

Step 5

Calories: 185

　　

Step 6

Total Fat: 1.9g (0.5g saturated, 0.6g monounsaturated)

　　

Step 7

Carbohydrates: 40g

　　

Step 8

Protein: 5g

　　

Step 9

Fiber: 4g

　　

Step 10

Sodium: 150mg

　　Excerpted from The Cancer Fighting Kitchen, copyright 2017 by Rebecca Katz and Met Edelson. Published with permission by Ten Speed Press.