Recipe: Forbidden Black Rice with Grass-Fed Beef

The secret ingredient? Coconut flakes.

This recipe is part of a new series, From the Wanderlust Kitchen, celebrating real, good food. Receive a digital cookbook of this season’s recipes by signing up here.


Forbidden black rice. It’s as delicious (and nutritious) as it is intriguing.

“Rice can get a bit boring and most rice is quite nutrient-poor. Forbidden black rice, however, is much more nutrient-dense than most rice and has a terrific texture and flavor,” says Wanderlust Hollywood executive chef Seamus Mullen. “This dish combines grass-fed beef and coconut, two excellent sources of healthy fats. It’s a perfect meal to help recover from an intense workout.”

And of course, if you’d prefer your dish meat-free, simply skip the beef.

Forbidden Black Rice

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1 cup black rice, cooked
2 tbsp coconut oil
1 tsp minced shallot
1 tsp rice vinegar
1 tsp coconut flakes
Salt and pepper to taste
1 tbsp yuzu juice mixed with 1 tbsp coconut oil
1/2 steamed baby bok choi
Cilantro to garnish
Optional: Grass-fed beef


In a medium sauce pot, sweat shallots in 1 tbsp coconut oil until transparent, deglaze with rice vinegar.

Add rice and fold in the remaining coconut oil. Fold in coconut flakes, season with salt and pepper. Plate in a bowl and top with bok choi, a drizzle of yuzu, and coconut and sprinkle of cilantro.

If desired, top with grilled grass-fed beef.

Makes 1 serving 

Photo by Melissa Ryan


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