Red Chard and Shitake Forbidden Rice Bowl

Source: Micki Seibel, April 2013

Source: Micki Seibel, April 2013


  • 3/4 cup forbidden rice
  • 1 cup vegetable broth
  • 1/2 cup water
  • 1 bunch red chard
  • 2 cloves of garlic, chopped
  • 2″ fresh ginger, peeled and minced
  • 2 cups shitake mushrooms, stems removed and caps sliced
  • 4-6 scallions, roots removed and chopped
  • 1 tbsp olive oil
  • 1 tbsp sesame oil
  • 2 tsp rice wine vinegar
  • 2 tbsp fresh basil, chopped
  • kosher salt


  1. Bring the broth and water to a boil. Add the rice, reduce the heat, and simmer for 20-25 minutes or until the rice is al dente. 
  2. Meanwhile, remove the center stems from the chard by making a v-cut into the leaf. Chop the stems and the leaves and set aside.
  3. In a medium pan, heat the olive oil. Add the scallions and mushrooms and sauté for 8 minutes or until the mushrooms are soft and cooked through.
  4. At the same time, heat the sesame oil in a wok or large sauté pan. Add the ginger and garlic and saute for 2 minutes.
  5. Add the stems of the chard to the ginger and garlic and sauté for 3 minutes.
  6. Add the chard leaves and vinegar to the pan with the stems, generously salt, and sauté for an additional 3 minutes.
  7. In a large bowl combine the rice, mushroom/scallion, and chard mixtures and toss.
  8. Top with fresh basil to garnish and serve.