If you have never tried forbidden rice soup you are in for a treat! I had never had it before but I had some rice that I got on sale last week that I wanted to use. I didn’t like any of the recipes I found on Pinterest so I decided to experiment. Lucky for you my friends this experiment turned out wonderfully! (My kids would say it was lucky for them because unfortunately they eat both my failed attempts and my masterpieces). This recipe is basically a take on traditional chicken and wild rice soup but with a few twists.
First off you will need your Crockpot. I know Instant Pots are the in thing and you can program it if you really want to but I loved the smell of it cooking all afternoon in my Crockpot. Either way it is a dump and forget about it soup. The difference lies in when you looked up this recipe. If you need dinner in an hour you better get out your pressure cooker. If it’s lunch time, try the Crockpot. I am going to assume you are super prepared and are using your crockpot for this recipe 🙂
The most time intensive part comes first. Take a pound of sweet peppers and dice them up. I like to leave them in circles because I like how they look that way. If you are hiding them from children you are welcome to cut them up as small as you want. Once they are diced, toss them in the bottom of your Crockpot. It should look something like this:
Next add some corn. This is a no judgment circle. If all you have is a can of corn from the grocery store, dump it in. Maybe you have your own corn from last harvest in the freezer and can dump a cup or two of that in. Or maybe you are headed out to the garden right now to bring in some corn to boil for this recipe. Wherever you are at in your homesteading endeavors find a way to get some corn into your Crockpot. (Shh don’t tell but I used canned corn this time).
I put in my “dairy” next. I say that because I put in half a gallon of soymilk and two tablespoons of vegan mayo. If you aren’t vegan or have any dietary restrictions feel free to use plain old dairy in this step. If you happen to need or want the vegan version keep it how it is.
So now you are probably wondering why I put the liquids in and then am telling you to put other things in afterward. The secret: when you are making up recipes as you go sometimes the order doesn’t necessarily make sense. Just bear with me. You can put things in the pot in any order that suits your fancy. I put in a cup of black rice (also known as forbidden rice) along with my spices next. For spices I added 1 Tablespoon of curry powder, 1/2 Tablespoon of ginger, 1 tsp salt, and 1/2 Tablespoon of ground black pepper.
Then I just gave it a big stir. At this point if you want to make it more carnivorous you can add some chicken. Either way is delicious. If you decide to add chicken don’t add more than about a pound. There is already a lot going on in the soup.
I did end up adding a little more liquid a few hours in. It doesn’t necessary need it but the recipe will thicken up pretty well so it depends how thick you like your soup. If you want something a little thinner you can add vegetable broth, water, or more soymilk until it gets to your desired consistency. I put in another two cups of soymilk and I thought it turned out pretty well. The end result may not be the most beautiful soup you will ever see but it sure tastes good. Plus it got the seal of approval from my picky eaters so this will be a repeat meal in our household. It’s nice and sweet with just a little bit of spice and a whole lot of nourishment.
Forbidden Rice Crockpot Soup
Dairy free vegan Crockpot soup with just the right mix of sweet and spicy.
- 1 Pound Sweet peppers
- 1-2 Cups Sweet corn or 1 can of corn
- 2 Tbsp Vegan mayo or regular mayo if not dairy free
- 1/2 Gallon Soymilk or regular milk if not dairy free
- 1 Cup Forbidden rice aka black rice
- 1 Tbsp Curry powder
- 1/2 Tbsp Ginger can be grated fresh or powdered
- 1/2 Tbsp Black Pepper
- 1-2 Cups Water, Vegetable Broth, or Soymilk Optional for thinning soup to desired consistency
- 1 tsp salt
1. Dice peppers and place in Crockpot.
2. Add all other ingredients on top of peppers.
3. Stir and cook for 6 hours on low or 3 hours on high.
4. If desired you can add more liquid part way through to achieve desired consistency.
I hope you enjoyed the soup as much as I did. If so please be sure to like, share, follow, and spread the word about my awesome blog with all your friends! Also be sure to check out some of my other vegan recipes for more delicious ideas.
I love to cook and I love to open up new worlds of taste to those with dietary restrictions. Would you like me to customize a recipe for you? Just email firstname.lastname@example.org. Let me know your dietary restrictions and favorite foods and I will try to make it happen.