Forbidden Rice (Black Rice Recipe)
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Forbidden Black Rice Recipe – You will love this earthy flavorful Forbidden Rice with Acorn Squash and Pecans. It’s a marvelous fall and holiday Black Rice Recipe that adds color and texture to the dinner table. Forbidden rice is a vegetarian dish everyone will enjoy!
Black Rice Recipe for the Holidays
I get super excited about cutesy Halloween goodies, so I tend to get a little carried away.
However, today’s black rice recipe will make a statement on your Halloween table, yet is a bit more sophisticated than some of my earlier offerings.
What Is Forbidden Rice?
I love forbidden rice. Love. It.
The color is so striking, it immediately draws attention when you serve it. There are two main varieties of black rice: Wild Rice and Forbidden Rice.
Wild rice comes in different shades of dark brown and black. It stays firm and separated when cooked, and is great for pilafs.
Forbidden rice (sometimes called black sticky rice or purple rice) also comes in various shades of black. It tends to be softer and clump a little when cooked. Although if you rinse it well before cooking it will clump less.
Whether you like the hearty texture of wild rice or the tender texture of forbidden rice, either variety is fine for this dish.
To this Forbidden Rice, I added roasted acorn squash and toasted pecans for sweetness and nutty crunch.
Roasted acorn squash is one of my favorite fall ingredients. It brings a sweet earthy note to this black rice recipe as well as a festive punch of orange color. If you aren’t crazy about acorn squash, this would be the perfect place to substitute diced butternut squash or sweet potatoes. Both offer the same appeal.
This black rice recipe is for you, grownups.
But don’t worry your kids will love Forbidden Rice with Acorn Squash and Pecans too!
How to Cook Black Rice
Ingredients You Need
- Black Rice (wild or forbidden rice)
- Butter (oil for vegan)
- Pecan Pieces
- Orange Zest
- Fresh Thyme Leaves
- Vegetable Oil
- Acorn Squash
- Salt and Pepper
The How -To Steps
- Saute the butter and shallots in a sauce pot for two minutes then add the rice and toss it to coat in butter. Add salt and water according to the rice package instructions. Cover the pot and bring to a boil.
- Once it boils, stir and lower the heat to a simmer. Then cover until it is fully cooked.
- Peel and dice the acorn squash and toss in oil then spread over a baking sheet. Roast in a preheated oven for about 15 minutes, then flip and re-spread the squash to cook for another 10 minutes.
- The last 2-3 minutes of cooking of the squash, add in the pecan pieces so that they can roast as well.
- Toss together the rice and the squash mixture with some orange zest and thyme. Make sure to season to taste and serve warm!
Get The Full (Printable) Recipe Below For How To Make Forbidden Black Rice Recipe.
Frequently Asked Questions
Can I make this the day before?
Yes! I would tightly cover it with foil and warm it up in the oven at 350 degrees F for 15-20 minutes.
How long will Forbidden Rice last in the fridge?
You can keep this recipe in an airtight container in the fridge for 4 to 6 days.
Can I freeze cooked Black Rice?
Yes. Store the rice in an airtight container for up to 6 months. Then thaw at room temperature before rewarming in the oven.
Other Fall Time Recipes and Dishes:
- Chicken Sausage Apple Squash Sheet Pan Dinner Recipe
- Three Sisters Butternut Squash Chili Recipe
- Bacon Pecan Brittle Recipe
- Smoky-Sweet Roasted Butternut Squash Recipe
- Butternut Squash Gnocchi with Whiskey Cream Sauce Recipe
- Roasted Butternut Squash Risotto ~ Just a Taste
- Butternut Squash Cakes ~ The Bite House
Forbidden Rice (Black Rice Recipe) with Acorn Squash and Pecans
- Set a medium sauce pot over medium heat. Add the butter and shallot and saute for 2 minutes. Then add the rice and toss to coat in butter. Add the appropriate amount of water as directed on the rice package (from 3-4 cups depending on the variety of rice.) Add 1 1/2 teaspoons salt, cover, and bring to a boil.
- Once boiling, stir, lower the heat to medium-low, cover, and simmer until cooked through—follow time directed on rice package.
- Meanwhile, preheat the oven to 450 degrees F. Toss the peeled and diced acorn squash in oil and spread over a baking sheet. Roast in the oven for 15 minutes. Turn and spread the acorn squash again and roast another 10 minutes. In the last 2-3 minutes sprinkle the pecans over the acorn squash so the pieces can toast.
- Once the rice and roasted acorn squash are ready, toss together with orange zest and thyme. Then salt and pepper to taste. Serve warm or at room temperature!
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