Forbidden Rice Salad

• 2 cups hot water
• 2 1/2-inch slices rinsed and unpeeled fresh ginger, plus 1 teaspoon minced fresh ginger
• 2 pods star anise
• Sea salt
• 1 cup forbidden rice, soaked overnight in water
• 1 tablespoon freshly squeezed lime juice
• 1 tablespoon brown rice vinegar
• 1 teaspoon mirin
• 2 tablespoons finely chopped fresh cilantro, basil, or mint
• 2 tablespoons finely diced red bell pepper

1. Bring the hot water, sliced ginger, star anise, and 1/4 teaspoon of salt to a boil, then stir in the rice.
2. Cover, lower the heat, and simmer for 30 minutes, then check to see if the rice is tender.
3. Whisk the lime juice, rice vinegar, mirin, minced ginger, and a pinch of salt together in a mixing bowl.
4. Add the rice and toss to combine, then stir in the cilantro and bell pepper.
5. Serve immediately.
6. Store in an airtight container in the refrigerator for 5 to 7 days.
7. (per serving)
8. Calories: 185
9. Total Fat: 1.9g (0.5g saturated, 0.6g monounsaturated)
10. Carbohydrates: 40g
11. Protein: 5g
12. Fiber: 4g
13. Sodium: 150mg

water, fresh ginger, anise, salt, forbidden rice, freshly squeezed lime juice, brown rice vinegar, mirin, fresh cilantro, red bell pepper

Taken from www.epicurious.com/recipes/food/views/forbidden-rice-salad-379259 (may not work)