fishI hate getting into a food rut so I’m always looking for new recipes to keep our taste buds interested.  I often just decide at the last minute what I’m going to “throw” into the dish—usually whatever is left in the fridge—and sometimes it turns out so delicious that I end up making it again and again.

I initially made this dish to go with sautéed flounder and it was amazing! I scooped the rice mixture out of the skillet and cooked the fish in the same pan—so the clean-up was fast and easy.  I think it would go great with poultry, shrimp or other types of grilled meats.  You can change up the ingredients and make this dish many different ways.


1 Cup Forbidden Rice (Black Rice)

2-3 Tablespoons Olive Oil

1 Large Shallot, choppedRB0213_Pan-Fried-Asparagus.jpg.rend.sni12col.landscape

¼ cup Sun Dried Tomatoes (dry)

White Wine (as needed)

1 bunch Asparagus, trimmed and chopped into 3 pieces per stalk

2-3 Tablespoons crumbled Feta Cheese

Fresh Mint, chopped


forbidden riceCook the rice according to the directions on the package.  While the rice is boiling, sauté the shallot in the olive oil until brown.  Add the sun dried tomatoes and some white wine.  Keep adding a little wine while cooking this mixture until the sun dried tomatoes get soft.  I like to keep adding it slowly as the sun dried tomatoes soak up the wine and the “broth” gets thicker.  Add the asparagus and repeat the process but be sure NOT overcook the asparagus.

When the rice is finished cooking, add it to the skillet with the asparagus and sun dried tomatoes mixture.  Add feta cheese and stir well.

Serve the fish (or other protein) either next to it or on top of it.  Finish the dish with a sprinkling of fresh mint.

It’s the perfect side dish…try it and I hope you’ll agree!  Please share your variations on this delicious recipe!


Stay Well, Eat Well, & Smile Often!