Sunday, 28 April 2013

Grain discovery series - black rice

Black rice, also known as purple rice or forbidden rice, keeps popping up in my life. I keep finding it in my research online and people have even started asking me about it. Traditionally, I'm not a *rice lover*, that's why I didn't jump at the chance to try black rice when I first started hearing about it. I like rice for sushi at restaurants, but I make it with quinoa at home... That's pretty well it. It probably has much to do with the fact that a lot of restaurants serve up white rice, which I see as empty carbs... wasteful. You'd be hard pressed to find me ordering a rice dish at a restaurant. If I'm going to order a ton of empty carbs at a restaurant, I'd rather have ice cream. However, black rice intrigued me and I wanted to see what all the fuss was about! So off to Whole Foods I went!

Turns out, black rice is very good for you! It contains more antioxidants than blueberries. It's high in vitamin E, which is great news for our skin and immune systems!! It's said to prevent cancer and protect the heart. It's also low in sugar and a good source of protein and iron.

Black rice has a warm, nutty taste and texture similar to brown rice. It can be used in any dish you would use white or brown rice in. I think I may have discovered some reasons to love rice after all!

To cook black rice:
1 cup rice
1 3/4 cups water

Soak rice at least 15 minutes. Drain and rinse. Add water and rice to a pot and turn burner on high. When the water begins to boil, turn the burner down and simmer until the water is absorbed (about 30 minutes).

Serve with your favourite sauce or stir fry!!

Bon app├ętit!

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