Heather Schmitt-Gonzalez

Forbidden Rice w/ Butternut Squash & Edamame #12WeeksofWinterSquash


Welcome to week number two of the 12 Weeks of Winter Squash! With Thanksgiving this month, I've been toying with some new side dishes to add to the this year's table. Mind you, I can't take away any of the "normal" sides lest I want mutiny to break out, but nobody ever objects to more food.

Browsing my pantry shelves led me to a container of Forbidden rice ("it's forbiiiidden!"...name that movie). It's been there for months. I've been waiting for inspiration, as I didn't just want to have a bowl of plain rice—even if it was prettier than most. Forbidden rice is a beautiful deep shade of inky purple once cooked. Or is it black with deep purple highlights? Either way, it feels like it was meant to be combined with some vibrant orange winter squash and shared during an autumn meal.

The addition of edamame to this rice came about last minute. The squash was already done roasting. The rice was almost ready to be fluffed. I pulled some scallions from the crisper—they were my original plan for green flecks amongst the black and orange—only to find them limp and faded. Hmmmm, that was not going to work. So I started rummaging through the crisper and freezer for another way to add some color.
Hungry for more? Click here to finish reading » Comment © 2009-2014 Heather Schmitt-Gonzalez | girlichef. All written content, original photography and original recipes on this blog are copyrighted unless otherwise indicated. All rights reserved.
  • Love
  • Save
    1 love
    Add a blog to Bloglovin’
    Enter the full blog address (e.g. https://www.fashionsquad.com)
    We're working on your request. This will take just a minute...