Black rice is a nutty, hearty, and wholesome grain that is full of Vitamin E and jam-packed with the same type of antioxidants that blueberries and blackberries have. It is also packed full of fiber and plant based protein.
This black rice recipe brings a little kick to dinner and pairs well with black beans or backed chicken and a side of veggies.
This recipe makes 6 servings and is a great recipe to use for left overs. I even like it for breakfast with an egg or some steamed veggies.
Ingredients: 8 ounces of canned or fresh tomatoes. 3/4 medium white onion, chopped 1 1/2 cups black rice 3 tablespoons olive oil 2 cloves of fresh garlic, minced 1 tablespoon chili pepper or 1 small jalapeno pepper, seeded and minced 1 1/2 cups veggie or chicken broth 3/4 tablespoon tomato paste (not needed if you are using canned tomatoes) salt to taste 1/3 cup fresh cilantro, chopped
Serves 6 people 45-55 minutes
Tools: Cutting board Knife Blender Measuring cup Large oven safe straight sided pan or Dutch oven with lid Strainer
Preheat oven to 350 degrees
Blend tomatoes and onions in blender until pureed.
Measure 2 cups of tomato/onion puree and set aside
Place rice in strainer and rinse black rice throughly, removing any excess starch
Over medium-high heat, heat olive oil in pan
Once pan is hot place rice into pan and coat rice with oil
Stir rice in pan for 6 minutes
Reduce heat to medium
Add garlic and chili or jalapeno pepper to pan and stir for 1 minute
Add broth and tomato/onion puree and turn heat up to high