Black is the new green: forbidden rice

As promised, this is my black rice recipe :) Enjoy!

If you are any kind of food lover, and especially health food lover, you have most likely seen black rice popping up everywhere. The medium-size whole grain is getting credit for being the new brown rice, and I’ve even heard some say that black is the new green as far as superfoods go. So, of course when I saw a large bag of it at Costco on sale, I just had to get it and start experimenting with it. And I gotta say, for being so healthy, the stuff tastes awesome!

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This is what I found on greenmed:

The dark color comes from the same kind of antioxidants as blue or black berries, called anthocyanin. Anthocyanin’s have anti-inflammatory properties and research shows they help protect against disease and cancer, while also improving the health of your nervous system.

The rice is also rich in iron and vitamin E. It is wheat and gluten free, and low in sugar.

When cooked, the rice transforms into a deep purple color and has a nutty flavor. It takes anywhere from 30 minutes to an hour to cook because of the hard outer shell. Soaking it for an hour or so ahead of time should speed up the cooking process.

You can serve as a side dish, or I’ve heard of people using it as a dessert and making rice pudding (I haven’t tried this myself yet though).

Fun fact: Black rice is grown primarily in Asia, and is commonly known as a ‘forbidden food’ because in Chinese heritage only the Emperors were allowed to consume it.

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So here is the recipe I used to make a black rice veggie risotto. Serves 4.

  • 1 Cup Black Rice
  • ½ onion roughly chopped
  • 1 small red bell pepper roughly chopped
  • 1 whole (or about 6 baby) roughly chopped carrot
  • 1 small bunch of fresh parsley (finely chopped)
  • 1 Tbsp. minced ginger
  • 1 cup of sliced fresh mushrooms
  • 3 cups chicken or veggie broth
  • 1/2 cup white wine (share the rest of the now opened bottle with a friend)

Heat up your onion, parsley, and garlic on low heat with some coconut oil. Once they start to sweat a little add in the carrots, minced ginger, and red bell pepper. As these start to soften, season with salt and pepper and continue to add more coconut oil to keep everything moist.

In another pan, heat up your broth.

After about 5 minutes pour the star of the show, the black rice into your original pan. Let cook for a minute, stirring persistently. Now deglaze with your white wine, and let cook for another minute.

Add in about a quarter cup of the heated broth and cover. Add another quarter cup every 5 minutes or so until all the broth is added.

When you add the last quarter cup, also toss in your sliced mushrooms (you can add them earlier, but I like them to go in last so they retain fuller flavor). Then let the rice cook covered until it absorbs all the liquid.

If you enjoy cheese, you can top with some parmesan but we ate it without and really enjoyed it.

Try this new superfood out in your kitchen, use my recipe above or try your own rendition. Let me know how it goes!!

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Here is a large serving (which I probably shouldn’t have finished, but I couldn’t resist!) And I served it with edamame and coconut curry tilapia

Related article:

Black Rice: Health Benefits

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