|Before the Cherries were added|
|Before the Cherries were added|
This past weekend I had my graduation party. We spent some time planning out the menu – pasta salad, Ceaser Salad, Goat Cheese and Spinach Salad, Shredded Carrot with Scallions and Peas over Mixed Greens , Italian Sausage with onions and peppers, hamburgers, hot dogs, fruit salad, and a cake. We needed another starchy side dish, and neither of us being big fans of potato salad (too much mayonnaise for my taste), I remembered a dish I had at my friend Lauren’s house at a recent dinner party. It was delicious, I remember loving the side dish she made, quinoa with brown rice cumin and vegetables. I adapted her recipe a bit, as the original one calls for black rice, and I added more garlic and brown rice, in addition to the black rice.
It was a hit at the party and it tasted even better the day after! I’m not sure why but my guess is that the spices and flavors had more time to infuse into the rice and quinoa.
The recipe below serves 8 but I personally think it is enough for at least 10 or 12 people as a side dish. It can be served either cold or warm. I think it would taste great with tomatoes, avocados or cucumbers added to it, or maybe even sweet potato or butternut squash in the winter time, served warm.
Recipe Adapted from Bon Apetit
At the store last week I noticed, for the first time, black rice. I can honestly say I’ve never seen this before and it struck me as such an unusual thing. But, after doing a little research I learned so much about this versatile and HEALTHY rice. I was so intrigued by what I learned about black rice…
Black Rice, also known as forbidden rice is considered to be both food and medicine in China. It is black in color and turns deep purple when cooked because it is rich in antioxidants. It contains 18 different amino acids, iron, zinc, copper, carotene and many other important vitamins. In China, black rice is claimed to be good for the kidney, stomach and liver (these claims have not been verified), as well as provide many health benefits – prevention of cancer, diabetes, heart disease, Alzheimer’s and heart attacks. I am sure this grain will become very popular soon in the US; it’ll be the next ”big thing” in the near future. We went from white rice to brown rice and now to black rice? It could happen.
I was so fascinated by all I had just read and I started searching for recipes, and found so many that looked interesting! Next weekend for my graduation party I plan on making Cumin-Scented Quinoa and Black Rice or Black Rice Salad with Ginger Dressing. Tonight I decided on Black Rice with Sweet Potatoes.
Black rice has a mild but distinct flavor. I found it to be somewhat nutty and sweet at the same time, and slightly chewier than brown rice, but very tasty.
Basic rule for cooking black rice, 2 cups of water for every 1 cup of rice.
Last night I got together with some girlfriends for dinner. One of my friends is a vegan so not only did I need to make something gluten free I also wanted her to be able to eat it as well. I love to play around with items I have at home. I also didn’t have time to go out to the store and by any ingredients for various recipes I was contemplating to make, so after rummaging through my fridge and the pantry, I came up with Jasmati rice, an onion, red lentils and the apple I didn’t eat at lunch today.
Well, what turned out as an experiment, ended up being a quite tasty dish. I liked how it turned out. It was a hit at my friends dinner party later that evening, and I received very nice compliments from everyone.
I overcooked the lentils just a bit, and I was nervous the dish would be too mushy, but it wasn’t it was great the way the ‘semi-mushy’ lentils and rice mixed together so well.