This is one of my favorite go-to vegetarian recipes. I’ve basically followed the outline of this same recipe published in Whole Living Magazine, March 2012, but I’ve tweaked the amount of some of the ingredients because I don’t like buying a whole cabbage and only using a quarter of it, for example. This recipe makes a ton of food so be prepared for leftovers! One of my favorite parts of this recipe, besides the taste, is the color combination. I love the various hues of purple butting up against a rich green. Who says we don’t eat with our eyes!?
Black Rice Stir-Fry
Adapted from Whole Living magazine
Makes 4 servings; 508 calories per serving
1 cup black forbidden rice
3 Tbsp vegetable oil
16 oz firm tofu, cut into 1-inch pieces
Salt and freshly ground pepper
1 small eggplant, cut into 1-inch pieces
2 Tbsp minced fresh ginger
2 cloves garlic, minced
3 scallions, thinly sliced, white and green parts separated
1 small head of red cabbage, sliced
1 bunch kale
1 tsp Sriracha sauce
1 Tbsp low-sodium soy sauce
2 Tbsp fresh lime juice
Place black forbidden rice in a saucepan with 1 3/4 cups water. Bring to a boil, cover, reduce heat to a simmer, and let cook for 30 minutes.
Meanwhile, heat a large skillet over medium-high heat with 1 Tbsp oil. Season tofu with salt and cook until golden and crispy, about 5 minutes. Remove and set aside. Add 1 Tbsp oil to the skillet. Season eggplant with salt and cook, stirring, until golden and tender, about 4 to 5 minutes. Remove and set aside. Add the last 1 Tbsp oil to the skillet and cook ginger, garlic, and scallion whites, stirring, 1 minute. Add cabbage, kale, and 1/4 cup water and cook, stirring, until the kale is tender, 3 to 5 minutes.
Mix in the cooked black forbidden rice. Once heated through, add tofu and eggplant back to the skillet. Stir in the Sriracha and soy sauce.
Remove the skillet from the heat; stir in the lime juice. Season with salt and freshly ground pepper to taste. Garnish with the scallion greens.