Black rice and purple cabbage mash up

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.

black rice

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.

cabbage raw

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.

Arlo is in love with Gertrude. But she is repulsed. You are another species Arlo.

Arlo is in love with Gertrude. But she is repulsed. You are another species little man.

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.

Don't use to much, it will make your texture gummy,

Don’t use too much, it will make your texture gummy.

As you can see the local wild flowers in bloom include black eyed susan and queen anne’s lace.

Ingredients:

  • 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

 

purple cabbage

I stirred the black rice into the mixture and added some soy sauce (instead of salt), cayenne pepper, cinnamon and cumin (equal parts).

processed cabbagePour about half of the mixture into a food processor to add some complexity to the texture.

cabbage dish

Served with freshly squeezed lime, plain yogurt and marinated artichokes.

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Red lentils and black rice with creasy greens

Around this time of the year creasy greens or Barbarea verna (mustard family) show up in large quantities in the lower fields. We had several friends over this past weekend and they all went home with a bag. They taste a little mustardy, a little sweet, a little bitter. Reminiscent of very young collards, but wilder.

It is best to pick them when they’re about to bloom, so they are not quite as bitter.

Our lower field, usually used for harvesting Hay.

Our lower field, usually used for harvesting Hay.

 

They are drooping a little in this picture because we had an unexpected frost last night. Even the narcissus are drooping.

The greens should be picked before the yellow blooms pop.

The greens should be picked before the yellow blooms pop.

Any part of the greens can be eaten, steamed or fresh. You could also cook them into a frittata. The green buds are the sweetest, so I put them into a salad.

Excellent source of vitamin A, K and B2

Excellent source of vitamin A, K and B2

They will keep in the fridge in a freezer bag with a paper towel for 4-5 days.

Black rice is a super food – no gluten, fat or cholesterol.

Black rice is a super food – no gluten, fat or cholesterol.

 

My salad accompanied this delicious dish, with black rice, and red lentils, cooked with red potatoes and portabella mushrooms. The dressing consisted of lemon juice and olive oil with some salt and dried dill.

Put one cup of black rice and one and 3/4 cup of water in a skillet. Bring to a simmer and cover for 35-40 min. Remove from heat and let sit for 5 min.I like to eat my rice with some yummy sour pain yogurt.

The red lentil dish  combines:

  • 1/2 cup red lentils
  • 2 cloves of garlic chopped
  • a couple of dashes of cayenne pepper
  • salt and pepper
  • a dash of cumin
  • 1/2 cup chicken or vegetable stock
  • Peanut oil (or vegetable oil)

potato

I browned the red potatoes and garlic in peanut oil. When tender, I added chopped mushrooms, cayenne pepper, cumin, salt and pepper, red lentils and stock. Covered the pan and let simmer for 15 minutes or until lentils were tender and soft and the stock completely absorbed.