Forbidden Rice

There’s been a lot of talk about 2011 food trends. In fact, the entire practice of predicting food trends has become a trend. I know I’ve certainly devoted a lot of space to the topic of food trends.

Food may not be as trend-ridden as fashion but it’s getting close, writes Lisa Gosselin, the editorial director of Eating Well in the Huffington Post – Food Fads: What’s In and What’s Out in 2011. I really liked her take on what’s trending up, what’s trending down and what is so, so over for 2011.

Trending down:

Super fruits – Once the darlings of the nutrition world, Lisa says super fruits like pomegranates, acai and goji berries have become the victims of their own hyper-marketing.
Cupcakes – We still love you, but it’s time for something new. Now it’s all about pie, especially fruit pies in all their deconstructed formats (crisps, grunts, slumps and betties).
Bacon – It may be the most lip-smacking, tastiest treat on the planet, but do we need it to be candied, covered in chocolate or added to just about everything from breakfast to dessert?

Trending up:

Gluten-free diets – Giving up gluten has gone mainstream, and while it’s beneficial for the 3 million Americans with celiac, gluten-free processed foods are not healthier than their counterparts.
Street food – First it was hot dogs, then tacos, now food trucks are dishing up everything from Korean barbecue to French crepes.
Omega-3 – These fatty acids have some of the broadest and strongest impacts on our health, yet not all omega-3s are created equal; EPA and DHA are most powerful.
Probiotics – The jury is still out on some of the claims, but the good bacteria in fermented foods may offer some digestive health benefits.
Growing your own – Last year saw an 28% increase in gardening for food among 28- to 34-year-olds. Watch for even more young farmers in 2011.
Meatless meals – Meatless is not just the new vegetarian, it’s bigger than that. Meatless Monday has become a movement — for personal and planetary health.
Simpler, more wholesome food – The growth of more “natural” foods with few simple, healthy ingredients.

Here are my picks for the top 10 trendiest foods in 2011 — or at least what I hope will be hot.

1. Chickpeas

Chickpea and Orzo Salad with Piquillo Pepper Vinaigrette by flickr user Bitchincamero

I’ve frequently talked about my love for the humble chickpea — which has now become a superstar among legumes. We’ve seen hummus become the new salsa and now Subway has introduced falafel in Chicagoland. It’s only a matter of time before these fried chickpea nuggets will go mainstream. With Meatless Monday trending up, expect to see more legume-based entrees and I can’t think of a better bean to use.

2. Kale and other bitter greens

photo courtesy of flickr user: Shauna/Glutenfreegirl

Kale is suddenly every where on restaurant menus. This sturdy, bitter green is wonderful sauteed, used fresh in salads, tossed in soups and pasta, and even baked crisp for kale chips. It seems America is warming up to bolder, stronger flavors — which helps open the door for kale, swiss chard, turnip greens, broccoli rabe and other bitter greens. That’s a good thing!

3. Freekeh and other ancient grains

Freekeh courtesy of flickr user: Lyudavitaya

I’m crazy about Freekeh, an ancient smoked wheat from the Middle East that I’ve written about before. But I haven’t met a grain I didn’t like. Expect to see other ancient and exotic grains like amaranth, kamut, millet, quinoa and spelt strike it big in 2011.

4. Pumpkin and winter squash

Double Pumpkin Risotto courtesy of flickr user Abstract Gourmet

Pumpkin is not just for Halloween anymore. This beta carotene beauty will become a year-round favorite, along with other nutrient-dense squashes.

5. Black rice

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Thai Forbidden Black Rice Salad courtesy of flickr user Dayna McIsaac

Black rice, often referred to as forbidden rice, was identified as the top side/starch for 2011 in a survey of chefs conducted by the National Restaurant Association. This nutty, chewy rice is rich in antioxidants and it’s being touted as a new superfood.

6. Ethnic sandwiches

Bulgogi Burger Wrap courtesy of flickr user TheHungryHungryHungryHippo

We have street food to thank for the sandwich trend. Last year was all about the gourmet hamburger, now it’s the sandwich’s turn to shine — especially ethnically inspired sandwiches such as the Vietnamese Banh Mi that is one of the featured offerings at Graham Elliot’s new sandwich restaurant Grahamwich in Chicago. The new hip sandwich shop also sells amped up popcorn and vegetable pickles — two additional trendy foods.

7. Pies

photo: courtesy of flickr user Mr. Flibble

OK, I think you’ve heard by now: Pies are the new cupcakes. I think we’ll always love cupcakes, but pies are definitely hot, hot, hot. They’re showing up in every size, form and format, from savory to sweet and from deep-dish to individual deep-fried ones.

8. Artisanal ice pops

photo: courtesy of flickr user SafePlacePhotos

Gourmet, handcrafted popsicles are popping up all over the country. Check out Travel & Leisure to find out where you can find these high-class, big-flavor treats that are “the most fun you can have on a stick.”

9. Varietal honey

photo courtesy of flickr user roboppy

Artisanal, single-source honeys are joining chocolate and olive oils as a new wave in the single-origin trend.

10. Sumac

Sumac coated salmon on braised leek, butternut pumpkin and bacon mash courtesy of flickr user tseyin

Sumac is not always easy to find outside of Middle Eastern markets, but I think that will change as more people discover the wonderful fruity-tart flavor of this deep red spice. I’ve noticed sumac showing up on restaurant menus and more people are writing about sumac so I think 2011 may be its year. If sumac is not available in your area, you can buy it online (including Penzeys and The Spice House).

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Tagged as: ancient grains, artisan honey, artisanal ice pops, bitter greens, black rice, chickpeas, food trends, forbidden rice, freekeh, gourmet popsicles, hot foods for 2011, kale, meatless monday, pies, pumpkin, sumac, varietal honey

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Black rice photo courtesy of Flickr user Ann@74

Black rice is in the spotlight, based on a new study that found it’s even higher in antioxidants compared to blueberries. Now everyone seems to be talking about black rice, which is also known as “Forbidden Rice.” The dark-hued grain got that moniker because according to Chinese legend, black rice was so coveted that only the emperors were allowed to eat it.

I’ve been on the black rice bandwagon for awhile — writing about the benefits and growing popularity of several black foods in my article three years ago for the Chicago Tribune Is Black the New Black? I previously posted about the trend of black garlic.

Black-colored foods are a signal of health in some parts of the world, and it may be the next big nutrition trend in this country. The black food craze is red-hot in Asia, particularly Japan, and it may be poised to jump West, according to Simone Baroke, health and wellness analyst for Euromonitor International, a global market research firm.

Paul Yamaguchi, a New York-based analyst of the functional-foods market in Japan, said that black foods have always played a prominent role in Japanese cuisine, but now they’ve reached new heights due to the health claims made by these products.

“Black foods have been eaten for hundreds of years in Japan for their rich taste, but now people are buying them for their nutritional value,” he said.

My article featured black beans, black carrots, black raspberries, black soybeans, black vinegar, black mushrooms, black sesame seeds and yes, black rice — which just got a major boost with this new research. The recent press release – and much of the news coverage – positioned black rice as an economical substitute for berries.

Health conscious consumers who hesitate at the price of fresh blueberries and blackberries, fruits renowned for high levels of healthful antioxidants, now have an economical alternative, scientists reported at the 240th National Meeting of the American Chemical Society (ACS). “Just a spoonful of black rice bran contains more health promoting anthocyanin antioxidants than are found in a spoonful of blueberries, but with less sugar and more fiber and vitamin E antioxidants,” said Zhimin Xu, Associate Professor at the Department of Food Science at Louisiana State University Agricultural Center in Baton Rouge, La., who reported on the research. “If berries are used to boost health, why not black rice and black rice bran? Especially, black rice bran would be a unique and economical material to increase consumption of health promoting antioxidants.”

I don’t really care for the “move over blueberries, now you can eat black rice” approach. We shouldn’t be looking at this as a substitute. Fruits contain additionally nutrients not found in grains. And the sugar in berries is natural, so don’t criticize them for that. But I do like the idea of elevating black rice and giving people more reasons to try it — especially instead of white rice.

Blueberries, cherries and other blue/red fruits contain anthocyanins — and that’s the same natural compound found in black rice. This phytonutrient has been linked to a reduced risk of heart disease and cancer, benefits to the brain and anti-inflammation.

According to the press release, brown rice is the most widely produced rice variety worldwide. Rice millers remove only the outer husks, or “chaff,” from each rice grain to produce brown rice. If they process the rice further, removing the underlying nutrient rich “bran,” it becomes white rice. Xu noted that many consumers have heard that brown rice is more nutritious than white rice. The reason is that the bran of brown rice contains higher levels of gamma-tocotrienol, one of the vitamin E compounds, and gamma-oryzanol antioxidants, which are lipid-soluble antioxidants. Numerous studies showed that these antioxidants can reduce blood levels of low-density lipoprotein cholesterol (LDL) — so called “bad” cholesterol — and may help fight heart disease. Xu and colleagues analyzed samples of black rice bran from rice grown in the southern United States. In addition, the lipid soluble antioxidants they found in black rice bran possess higher level of anthocyanins, which are water-soluble antioxidants. Thus, black rice bran may be even healthier than brown rice bran, suggested Dr. Xu.

Food manufacturers could potentially use black rice bran or the bran extracts to boost the health value of breakfast cereals, beverages, cakes, cookies, and other foods, Xu and colleagues suggested. The pigments in black rice bran extracts can produce a variety of different colors, ranging from pink to black, which the scientists said could provide a healthier alternative to artificial food colors that manufacturers add to some foods and beverages.

It’s not easy to find black rice. Whole Foods is probably your best bet, in addition to Asian markets. Xu is hopeful that this new research will encourage farmers in Louisiana to grow black rice and will get more people in the country to embrace its use. I’m hopeful too, but so many people won’t even make the switch to brown rice. I love the nuttier, chewier taste of brown and black rice.

Have you made black rice? Here are a few recipes to tempt you. I sure like the idea of the first one from Martha Rose Shulman, why not marry black rice with blueberries!

Forbidden Rice Pudding With Blueberries from New York Times
Black Rice Pudding from Epicurious
Thai Forbidden Rice Salad from Barefoot Kitchen Witch
Forbidden Rice and Beans from Whole Foods