A while ago, I received a packet of black rice from my mom. She got it for free from her organic food store. She didn’t have a clue what to do with it. So, after a bit of thinking, I created this lovely recipe. The stew itself is Vegan, Vegetarian, Dairy-free & Gluten-free too. You can make it completely vegan by serving it with spiced tofu bits or something else. We served it with organic dairy-free, gluten-free chicken pieces.
Doesn’t it look very inviting?
Now, you are thinking, what the heck is black rice?
I used black rice, that is whole grain from the Camargue region, in the south of France. This black rice needs 30-35 minutes of cooking.
Well, this black rice is also known as forbidden rice. This one is organic, full of fibre, whole grain & full of anti oxidants! It also has a lot of iron & vitamin E in it. Black rice has essential amino acid like lysine, Tryptophan, vitamins such as vitamin B1, vitamin B2, folic acid and is a good source of minerals including iron, zinc, calcium and phosphorus. The grain has a similar amount of fiber to brown rice and, like brown rice, has a mild, nutty taste. In China, black rice is claimed to be good for the kidney, stomach and liver. You need to rinse it well, drain it well & cook it until al dente. Because it is unrefined and denser than white rice, black rice takes longer to cook. This usually takes about 30-35 minutes of cooking. Black rice has a deep black color and usually turns deep purple when cooked. See picture here:
Recipe: For 3 persons
1/2 cup (80 gr), cleaned, pits & white pieces removed, cut up into small pieces red bell pepper
3 yellow peeled carrots, (80 gr) cut up into strips
4 cups, well pushed into the cups (250 gr) cleaned, washed, spun dry white cabbage, cut up into strips
1 fat clove of garlic, peeled & finely chopped
2 fat spring onions, cleaned, white & green parts finely cut up
2 cups + 1/2 cup (200) gr white mushrooms, cleaned & finely cut up
125 gr black rice
1 teaspoon of curry powder
1 teaspoon of ginger powder
pink Himalayan salt in a grinder
a fruity extra virgin olive oil
To serve: 250 gr of fried organic chicken pieces, fried into that same olive oil & seasoned with black pepper & pink salt on both sides.
- First rinse your black rice under running cold water. Cook according to your packet instructions. My package told me that I had to use 1 volume of black rice, that I needed to use 2 volumes of water. During the cooking process, I needed to ad another volume because all the water was cooked away. Cook on medium-heat until all the water is absorbed & your rice is cooked through. Check with your teeth. 😉 This took me 35 minutes. Place fitted lid on.
- Take your Creuset pot & place fitted lid on. Heat up on medium- heat. When hot, add a few drizzles of that fruity oil. Now, add garlic, red bell pepper, yellow carrot strips & mushrooms to the pot. Add about 10 grins of black pepper, 10 grins of salt & about 1 teaspoon of curry powder. Stir everything through. Place fitted lid on. Let it all fry for about 8-10 minutes or more. Stir often. Add some more oil if you need to. Now, turn heat onto high. Add shredded cabbage strips & spring onions. Add about 1 teaspoon of ginger powder, 15 grins of black pepper & some salt & stir through. Fry for about 10 minutes or until veggies are tender. Finally, add cooked black rice. Stir the cooked rice through the veggie stew. Check seasoning one last time. Place fitted lid on to keep warm.
- Serve instantly with a loved one, just like picture above. There are seconds. 🙂 Enjoy, my sweeties! xxx There are more recipes coming like deserts using black rice,…♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!