Cook the Rice:

• In a large saucepan, combine 2 cups of forbidden rice with 3½ cups of water.

• Bring to a boil over high heat.

• Once boiling, reduce the heat to low, cover, and simmer for 30 minutes, or until the rice is tender and the water is absorbed.

• Remove from heat and let it sit, covered, for 5 minutes.

Prepare the Dressing:

• In a small bowl, whisk together 1/3 cup tamari (or soy sauce) and 1/2 cup sesame oil until well combined.

Sauté the Vegetables:

• In a large skillet over medium heat, add 2 tablespoons of the tamari-sesame dressing.

• Add the diced roasted sweet potatoes, red bell pepper, and yellow bell pepper.

• Sauté for about 5 minutes, stirring occasionally, until the vegetables are slightly softened.

• Remove from heat.

Combine the Salad:

• In a large mixing bowl, combine the cooked rice and sautéed vegetables.

• Pour the remaining tamari-sesame dressing over the mixture.

• Toss everything together until well coated.

Garnish and Serve:

• Top the salad with the sliced scallions.

• Serve warm or at room temperature.