Recipe of the Month

Moroccan Forbidden Rice Salad
Moroccan Forbidden Rice Salad


  • 4 cups water
  • 2 cups forbidden rice also called black rice, rinsed*
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 cup extra virgin olive oil
  • 3 tablespoons lemon juice plus 1 tablespoon lemon zest
  • 1 3/4 cups cooked chickpeas or one 15-ounce can, rinsed
  • 2/3 cup chopped pitted Medjool dates about 6 total
  • 1/2 cup pistachios (salted or unsalted) toasted, plus more to garnish
  • 1/2 cup finely chopped fresh cilantro plus leaves to garnish
  • 1/4 cup finely chopped scallions white parts only
  • 1 1/2 teaspoons ground cardamom
  • freshly ground pepper to taste



Bring the water to a boil. Add the rice and salt and reduce the heat to a low simmer. Cover and cook for 20 minutes. Turn off the heat and leave uncovered to steam for another 20 minutes. Fluff the warm rice with a fork and transfer to a serving bowl. Pour the olive oil and lemon juice overtop, then stir to combine. Fold in the chickpeas, dates, pistachios, cilantro, scallions, and cardamom. Season to taste with salt and pepper.

Serve warm or at room temperature, topped with more cilantro leaves and pistachios. Black rice can be made in a rice cooker or Instant Pot using the same proportion of water, rice and salt. If using an Instant Pot (pressure cooker) just push the "rice" button once and you are good to go.

Tossing the rice with the dressing while still warm helps infuse the salad with flavor. The finished dish can be served cold, warm or at room temperature, and leftovers are good for up to 3 days

Recipe from Dr. Annie Fenn at and prepared by Lisa Fligor in May's Cooking Club. (*Lisa substituted Wild Rice Blend for Black Rice)