Recipe: This summery dish is part warm grain bowl, part fried rice

Forbidden rice gets its dramatic purple hue from anthocyanins, the same antioxidant pigments that give blueberries and blackberries their color.

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But its appeal goes beyond looks. Legend has it that the grain’s chewy texture and rich, nutty flavor were so prized by an ancient Chinese emperor that he reserved the entire supply for the royal family, forbidding common people to eat it. Thankfully, times have changed.

In this summery dish, the emperor’s rice is combined with quinoa to lighten things up, then tossed in a hot skillet with sweet cherry tomatoes, tender chard and shallots. Champagne vinegar and lemon brighten the earthy grains, while fresh basil, green onions and toasted pine nuts bring freshness and crunch.

Think of it as part warm grain bowl, part fried rice — equally good straight from the skillet or at room temperature. Serve it as a colorful side, or make it a meal with a fried egg or crumbled goat cheese on top.

Forbidden Summer Rice With Tomatoes and Chard

Yield: Serves 6-8

INGREDIENTS

2 cups forbidden rice

1 cup quinoa

¼ cup olive oil

2 shallots, thinly sliced

1 bunch chard, ribs and leaves separated and chopped

2 cups cherry tomatoes

3 tablespoons champagne vinegar

Juice from 1 lemon

Salt and fresh cracked black pepper

For garnish:

3 green onions, white and green parts sliced

¼ cup fresh basil leaves

3 tablespoons toasted pinenuts

DIRECTIONS

Bring a large, lidded pot of heavily salted water to a boil over high heat. Add the forbidden rice, cover and return to a boil, then reduce the heat and simmer for 15 minutes. Add the quinoa and continue simmering for another 15 minutes, or until both grains are al dente. Drain well in a colander, then return the grains to the empty pot. Cover and let steam for 10 minutes.

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Meanwhile, heat the olive oil in a large wok or skillet over medium-high heat. Add the shallots and chopped chard ribs, reserving the leaves, and stir-fry for 3-5 minutes until they are softened and beginning to turn golden. Add the cherry tomatoes and stir-fry for 2-3 minutes, until they begin to blister and burst. Add the chard leaves and cook for about 1 minute, until just wilted.

Add the cooked grains, Champagne vinegar and lemon juice. Season generously with salt and pepper and stir-fry for another minute to combine the flavors. Taste and adjust the seasoning as needed.

Serve warm or at room temperature, garnished with the green onions, basil and toasted pine nuts.

Registered dietitian and food writer Laura McLively is the author of “The Berkeley Bowl Cookbook.” Follow her at @myberkeleybowl and lauramclively.com.

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