I was musing over the mysterious disappearance of black rice from my studio on facebook the other day. It lead to a request from my friend Mickey seeking an interesting black rice dish. It took me a while, but every other week or so I look at the substantial stock of black rice in my kitchen and try to figure out a new way to cook it. Honestly, it originally put me off in the past due to the lack of flavor and rough texture. Since then, my palate has become more sophisticated, I now see black rice much the way the ancient Chinese did, as “food for the emperors”. It is not so bland, as it steams the house fills with a nutty fragrance, exotic and welcoming.
After steaming the rice, in a separate pan, I cooked carrots and purple cabbage, red onion, fresh ginger and garlic. I think that color has it’s own nutritional value.
My cat Gertrude has become pretty grumpy since Arlo was born. She doesn’t seem to be the least bit interested in the baby. On the other hand, Arlo is completely in love with her. Like peppy le pew, his eyes turn into little heart shapes and he sings a low humming tune.
I chose to use a combination of oils, peanut and sesame. Together the flavor is fairly mild, but also very nutritional. After learning that seeds are packed with essential minerals, I add flax and sesame to salads, and stir fry.
As you can see the local wild flowers in bloom include black eyed susan and queen anne’s lace.
- one cup of black rice cooked in vegetable or chicken broth
- Four large carrots
- 1/4 of a small red cabbage
- half of a red onion
- one garlic clove
- chopped ginger
- peanut and sesame oil
- fresh lime juice
- drizzled soy sauce
- equal parts cayenne, cinnamon, and cumin
I stirred the black rice into the mixture and added some soy sauce (instead of salt), cayenne pepper, cinnamon and cumin (equal parts).
Served with freshly squeezed lime, plain yogurt and marinated artichokes.