Do you ever walk through the market and see weird stuff and wonder…”what do you do with that?” or “Who in the world eats that stuff?” Well, I do. And sometimes I pause and look it over and try and figure out what I would do with it! I am always trying to find a new side dish…something other than salad or rice or potatoes, and recently I discovered Black Rice. Seriously. BLACK rice! A little investigation revealed that it is high in antioxidants, as well as Vitamin E and fiber. Now who doesn’t need more of that?
This rice also had a little surprise for me when I cooked it. It looks black when you start, because it has a dark bran layer that covers it. When it is cooked, however, that covering comes off and the rice turns to a deep, dark purple! After seeing that, I understood why black rice is sometimes called “emperor’s rice,” as purple is the color of royalty.
California Girl comments: The combination of the nutty flavor of the rice, and the tang of the dressing along with the sweet of the cranberries makes this a perfect side dish that will dress up any weeknight dinner or a fancy dinner party. Yummy!
So give this a try! I found it quite delicious, and a wonderful side dish for baked or grilled fish. It is delicious cold, but also quite good at room temperature! Plus, it gives you a chance to use the rest of the cranberries you purchased to make those yummy cranberry blissful bars!
You will need:
2 tsp of olive or sesame oil
1 cup of uncooked black rice
2 cups of hot water
1/2 tsp sea salt
1/2 cup slivered or sliced almonds (or substitute coarsely chopped pecans)
1/2 cup dried cranberries
4-5 green onions, diagonally sliced in 1 inch pieces
1 tsp finely grated fresh ginger
1 bottle of Ginger Salad Dressing of your choice
celery heart for garnish
1. Heat the oil in a medium saucepan or skillet on medium heat.
3. Add the hot water carefully to the toasted rice in the skillet, bring to a boil and then reduce heat to simmer and cover. Cook for 30-40 minutes or until rice is tender.
4. Remove the cooked rice from the pan, and place in a large bowl to cool.
See you next week! – Ms. April