Forbidden Rice: So Nutritious it’s Spooky 

If you add anything to your pantry this October add this: Forbidden Rice. 

Forbidden rice, or black rice, is a unique rice that is loaded with nutrition benefits. It does it all from fueling tough workouts to healing your gut. Here are the top 4 reasons you need to add this to your weekly meal prep:

  1. It has the MOST antioxidant capacity and activity of any food known to date. It is estimated to be 10 times more powerful than blueberries! 

2) It contains the plant compound, anthocyanin. This is a flavonoid that is responsible for the purple color and research shows it to be incredibly anti-inflammatory. I think we all need a little extra anti-inflammation boost after this new programming rolled out and is leaving us all extra sore! Anthocyanin is also known to produce anticancer effects in your gut- sign me up for all the above! 

3) It is higher in protein (1/2 cup has 8-9grams as opposed to 3g in white rice) and fiber when compared other rice options. It is also packed with 6% of your daily iron needs. Ladies- listen up! We need that iron, especially as athletes so this is an awesome addition to your pantry. 

4) If you make it with something orange- you can call it Halloween Rice! 

Forbidden Rice can be made like any other rice. I’ve found it to taste best when made in the instapot. If you have an instapot, place 1 cup rice with 1 3/4 cup water (or even better try light coconut milk). Put on high pressure for 18 minutes with a natural release. If you don’t have an instapot- that will be the second best thing to add to your pantry this month. 

Cheers and happy eating!


Black Rice Salad with Butternut Squash and Pomegranate Seeds  


  • 1 lb Butternut squash
  • 2/3 cup Black rice
  • 1 1/2 tbsp Lemon juice
  • 1/2 tbsp Maple syrup
  • 1/4 tsp Kosher salt
  • 1 Pepper
  • 1/2 tsp Spanish paprika, sweet smoked
  • 3 tbsp Olive oil
  • 1/2 cup Pecans
  • 2 tbsp Green onions
  • 1/2 cup Pomegranate seeds


Cook black rice as desired. Dice 1 butternut squash and roast in the oven at 350 degrees for 20-35 minutes until lightly brown. Mix in pomegranate seeds. Mix lemon juice, maple syrup, spices, and olive oil for dressing. Drizzle over mixture and top with green onions.