Forbidden Rice Recipe (Black Rice Recipe)

Forbidden Rice Recipe (Black Rice Recipe)

Discover how to cook black rice with three simple, foolproof methods for perfectly cooked grains every time. This nutritious ingredient is a great addition to your weekly meal prep, keeping you full and satisfied all week long.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Side Dish
Cuisine American
Servings 3 cups
Calories 228 kcal

Ingredients
  

For Cooking It Like Rice (The Absorption Method):

  • 1 cup black rice
  • 2 cups water, chicken stock or vegetable broth would also work
  • 1/2 teaspoon kosher salt

For Cooking it Like Pasta:

  • 1 cup black rice
  • 6 cups water
  • 1/2 teaspoon kosher salt

For The Black Rice Pilaf

  • 2 tablespoons of olive oil
  • 1 small onion, chopped
  • 2 small carrots, cut into small pieces approximately ½ cup
  • 2 stalks of celery, cut into small pieces approximately ½ cup
  • 1 clove of garlic
  • ½ cup dried cranberries or raisins, roughly chopped
  • 1 cup black rice
  • 1 ¾ cups liquid, water or stock
  • ½ cup pecans, chopped

Instructions
 

For cooking it like rice (aka the Absorption method)

  • Place black rice, water, and kosher salt in a medium saucepan or Dutch oven with a tight fitting lid over medium-high heat.
  • Bring to a boil, put the lid on, turn the heat down to low, and let it summer for about 30-33 minutes or until all the liquid is absorbed.
  • Remove it from heat (keep the lid on) and let it rest for 10 minutes. Fluff it with a fork.

For The Pasta Method:

  • Place water, black rice, and kosher salt in a medium saucepan or dutch oven.
  • Bring it to a boil and let it simmer (stirring occasionally) for 20 minutes or until the rice is fully softened.
  • Drain the liquid using a colander as soon as it cooks and serve.

For Black Rice Pilaf:

  • Cook the vegetables: Heat vegetable oil in a medium saucepan with a lid over medium-high heat. Add in onion, carrots, celery and saute for 5 minutes or until softened. Add in garlic, fresh thyme leaves, a handful of dried cranberries and saute for 30 seconds.
  • Add the black rice and cooking liquid: Add a cup of black rice and 1 ¾ cups of water (chicken stock or vegetable broth) salt and pepper. Bring to a boil, turn the heat down to medium-low, put the lid on, and simmer for 30 minutes or until all the liquid is absorbed.
  • If you prefer, top it off with chopped pecans/walnuts and garnish with fresh thyme leaves. Serve.

Nutrition

Calories: 228kcalCarbohydrates: 48gProtein: 5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 400mgPotassium: 138mgFiber: 2gSugar: 1gVitamin A: 19IUIron: 1mg
Keyword Forbidden Rice Recipe (Black Rice Recipe)
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Gluten Free Recipes

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