Forbidden Rice Salad

Name: Forbidden Rice Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Ingredients: ¾ cup uncooked black rice (sometimes called Forbidden rice) — rinsed; Seeds from 1 large pomegranate; 1-2 Fuyu persimmons — diced (about the size of the pomegranate seeds); 1/3 cup pistachios — roughly chopped; 6 tablespoons chives — finely chopped; Zest and juice of 1 small lemon; For the vinaigrette:; 1½ teaspoons pomegranate molasses; 1 tablespoon red wine vinegar or Pear Champagne vinegar; ¼ cup olive oil; Salt and black pepper

By Pascale Beale

Updated May 2026

Dairy-FreeEgg-FreeFruit-ForwardGluten-FreeSaladSide DishVeganVegetarian

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Photography by Pascale's Kitchen Studio

Total Time 40-45 minutes

Difficulty Easy

Prep Time 20 minutes

Cook Time 20-25 minutes

I belong to a wonderful book club. For over a decade we have shared advice, laughed and cried together, had meals together, oh, and read books, too. There are seven of us. We’re a somewhat eclectic group comprised of one vegan, two pescetarians, a vegetarian and the rest who eat almost everything. We have a monthly potluck where the host prepares the main dish. One November, our meal took on epic proportions and resembled a vegetarian Thanksgiving feast. I made this hearty, jewel-like Forbidden rice dish to share with these terrific women. Thank you, ladies, for all the great meals, discussions and books we have shared together over the years!

Preparation

1
Place the well-rinsed rice in a small saucepan with 1½ cups of water and a pinch of salt. Bring to a boil. Reduce heat to low. Cover and cook for 20-25 minutes or until the rice is tender and the water has been absorbed. Transfer the cooked rice to a medium-sized serving bowl.
2
Add the pomegranate seeds, chopped persimmons, pistachios and chives. Stir to combine. Add the lemon juice and zest and stir once more.
3
Whisk the vinaigrette ingredients together in a small bowl. Stir into the rice mixture. Let rest at least 15 minutes before serving.

This recipe appears in Les Fruits: Savory and Sweet Recipes from the Market Table — view the book →

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Forbidden Rice Salad

Preparation

From Pascale's Kitchen Shop

Sel de Guerande (Large)

Olive Wood Cutting Board - Large

Ambrosia Wood Salad Bowl

Letters from the Market Table