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Curried Harvest Black Forbidden Rice

Curried Harvest Black Forbidden Rice is the best seasonal side dish with roasted autumn vegetables, curry and pecans.
Prep Time40 mins
Cook Time10 mins
Total Time50 mins
Course: Sides
Cuisine: American
Keyword: Gluten Free, Halloween, Lactose Free, Pasta, Rice and Casseroles, Vegan
Servings: 4
Calories: 369kcal
Author: Healthy World Cuisine


  • 1 cup Forbidden black rice
  • 1 and 3/4 cup Water
  • 1 tbsp Olive oil
  • 1 small Onion
    peeled and chopped
  • 2 cloves Garlic
    peeled and minced
  • 2 Sweet potatoes
    peeled and chopped into cubes
  • 1 cup Sweet corn
    2 cobs cooked and grilled (or can use 1 cup thawed frozen corn)
  • 1.5 tsp Curry powder
    or to taste
  • 1 cube Vegetable bouillon cube (soft kind crumbled or hard cube crushed or 1 teaspoon vegetable bouillon paste) gluten free
  • Salt and pepper
    to taste
  • 1/3 cup pecans
    toasted and coarsely crushed
  • 1/3 cup Parsley chopped (to garnish) optional


  • Rinse forbidden black rice in a colander until runs clear. Add washed forbidden black rice and water to a pot and simmer gently with a lid for 35-45 minutes or until tender. (We do not soak our black rice but if you do it will take less time to cook your rice)
  • In the meantime, in a large wok/frying pan add your olive oil, onion and garlic until translucent. Add your sweet potato and 2 tablespoons of water to the pan and cover with a lid and cook over medium heat until the water is absorbed and your sweet potatoes are cooked or just until you can pierce with fork. Do NOT overcook! Take off the burner and set aside until the forbidden rice is cooked.
  • Add your cooked forbidden rice to the cooked sweet potato and onion mixture. (You may need to add an additional tablespoon of olive oil to prevent sticking) Add cooked sweet corn, curry powder, vegetable bouillon, salt and pepper to taste. Stir Fry until ingredients are well incorporated. Add Crushed pecans.
  • Garnish with parsley and enjoy!


How to cook forbidden black rice…(Consult the packaging for the correct water and cooking times, but generally speaking this is the process)

Wash your rice
Ratio of rice/water is 1 cup rice / 1and ¾ cup water
Simmer/steam on stovetop with lid for 35-45 minutes
Please note that your rice will turn a slight purple hue when cooked and this is completely normal.


Serving: 1g | Calories: 369kcal | Carbohydrates: 61g | Protein: 7g | Fat: 12g | Saturated Fat: 1g | Sodium: 219mg | Potassium: 505mg | Fiber: 6g | Sugar: 6g | Vitamin A: 9744IU | Vitamin C: 12mg | Calcium: 56mg | Iron: 2mg