Stir-Fried Black Rice and Vegetables
Black RIce Stir Fry - a delicacy - better knows as Forbidden Rice for royalty
Black Rice, aka, ‘forbidden rice’ originated in ancient China, and was known as the longevity rice and served for the emperors and Chinese royalty. in the country. It’s not the most popular rice which surprises me when you learn all about the impressive health benefits than other rices varieties. Brown rice is an excellent source of minerals, fiber, anti-inflammatory properties, great for the heart, non-glutinous, and even weight gain - it’s a winner rice in my stash - besides the fact that the texture and taste is par excellence. Black rice is becoming more popular in stores especially health food stores because of its benefits and taste.
The black rice and vegetables in this recipe looks like ‘art’ - with the color of purplish-black, nutty sweet flavor, and slightly sticky (often used in desserts in Thai cuisine - love to dry those dishes), and then the gorgeous vegetables added - it’s a winner! Creating dishes that look beautiful, delicious and nutritious is my goal when cooking. I hope inspire you to try this recipe using black rice. It’s that time of year: fall and winter to cook recipes that are warming during the season months.
Sources
Divya Alter - Ayurvedic chef & teacher book author, restaurant owner in New York City
Dr. Josh Axe - Co-Founder. of Ancient Nutrition
T.C.M. - Traditional Chinese Medicine
Recipe
1 cup black rice, rinsed, soaked fr 30 minutes and drained
1 tsp salt
1 tbsp ghee, sesame oil, or coconut oil
1 tbsp thinly julienned fresh ginger root or 1 tsp powdered ginger
1 tsp ground coriander
pinch of hing - asafoetida
1 carrot, cut into 1/4 inch wide and 2 inch strips - about 1 cup
2 celery sticks or fennel stalks, thinly sliced - about 1 cup
1 head baby bok choy or 1/4 Chinese cabbage, or chopped spinach sliced 1/2 inch thick - about 2 cups
1/4 tsp freshly ground black. pepper
Garnish
1 tsp ghee, sesame oil, or coconut oil
small handful off fresh basil. leaves, torn into pieces - optional
1/3 cup of nuts. - optional
Instruction
Combine the black rice with 2 cups water and 1/4 tsp salt. Bring to a boil, than lower heat, cover and simmer for 30-40 minutes until the grains are soft
Drain excess water and set aside uncovered for 5 minutes to to let the grains firm up - fluff with a fork
Heat an oil (cooks choice from recipe) in a walk or skillet on medium high heat. Add the ginger and crisp it for 15 seconds, add rest of the ingredients in order: coriander, hing, salt, carrot, celery, bok choy, Chinese cabbage or spinach or another green leafy vegetable of your choice and cook until veggies are are crisp and tender
You can cover pan with lid for the last 3 minutes to speed up the cooking
Season with the black pepper and add the cooked black rice and reduce to medium high heat and stir for another 3 minutes until the grains are warmed up
For the garnish use a small skillet, heat 1 tsp oil over medium heat and add optional nuts and toast until they turn golden which takes about 3 minutes. - cashews, almonds are great choices
Garnish the dish with the toasted nuts (optional) and basil leaves and serve hot
Genia’s Spoon Me Tips
I always have a bowl of fresh ginger root in my kitchen. I. suggest you stock up for your teas and recipes especially during fall and. winter months. Ginger is warming and stokes your digestive fire in your belly. I use ginger root in my teas every morning and even travel with a bag of ginger root. It lasts and my teas are homemade wherever I go.
There’s a few choices of oils to use in this recipe. I suggest sesame oil during the colder months as it’s a warm oil and add an authentic flavor and taste to an asian dish.
Delicious love from my kitchen to yours,
Genia