Sunday, May 19, 2013

Black Rice

There isn't anything special about making black rice.  It's about knowing that it exists.

Most "wild rice blends" contain black rice.  I didn't realize you could buy it on its own until this recipe appeared in Bon Appetit using it.  I went to Sprouts first.  Mine didn't have it, but the new one a few miles away did.  That opening day was crowded!  I got swag: a reusable grocery bag and a coupon book for free stuff.

Black rice gets you the increased nutritional value of brown rice, but in less time and it doesn't clump up if you keep leftovers.  You can serve it as a side, like I did with the fried chicken, or mixed up in salads.  The photo above includes some shrimp cooked in compound butter with broccoli as a kind of skillet meal.

1 C dry black rice
1-1/2 C water
dash salt

1.  Bring all ingredients to a boil in a small saucepan.  Lower heat and simmer 35-40 minutes, until water is absorbed.  Serve hot, or chilled in salads.

Serves 4-6

Difficulty rating  π

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