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Forbidden Black Rice Bowl

Serves 4.


    Forbidden Black Rice Bowl

    Tip: Change it up


    Make this dish with your favourite veggies, and brown or red rice.


    Forbidden Black Rice Bowl


    • 1 cup (250 mL) forbidden black rice (or your favourite whole grain rice)
    • 1 tsp (5 mL) extra-virgin olive oil
    • 1/2 tsp (2 mL) each ground cumin and turmeric
    • 16 oz (450 g) wild salmon fillet
    • 4 beets
    • 2 large carrots, cut into thick coins
    • 2 bunches watercress, stems trimmed
    • 1/3 cup (80 mL) extra-virgin olive oil
    • 1 tsp (5 mL) grated ginger
    • 1 tsp (5 mL) apple cider vinegar
    • Juice of 1 lemon
    • 1 garlic clove, minced
    • 4 tsp (20 mL) Detox Dust, if desired (see recipe here)


    Per serving:

    • calories448
    • protein28g
    • fat25g
      • saturated fat4g
      • trans fat0g
    • carbohydrates29g
      • sugars10g
      • fibre5g
    • sodium187mg



    In saucepan, cover rice with 2 cups (500 mL) water. Bring to a boil, then reduce heat to low. Cover and simmer until rice is tender, about 30 to 35 minutes. Remove from heat, let stand 5 minutes, then fluff with a fork.


    While rice is cooking, scrub and quarter beets; steam for 15 minutes or until tender. Remove skins.


    Meanwhile, preheat oven to 400 F (200 C). Stir 1 tsp (5 mL) oil with cumin and turmeric. Smear over salmon. Place on parchment paper-lined baking sheet and roast for 6 to 8 minutes. Remove from oven and let stand for 5 minutes.


    While salmon is cooking, steam carrots and prepare dressing. For dressing, place oil, ginger, vinegar, lemon juice, and garlic in blender and whirl until mixed.


    Once rice and salmon are cooked, assemble the bowls. Divide rice among 4 bowls. Top with beets, handfuls of watercress, and carrots. Cut salmon into 4 pieces and add a piece to each bowl. Drizzle with dressing, then sprinkle with Detox Dust.


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    This recipe is part of the Renew for Spring with Whole Foods collection.



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