Showing posts with label Black rice recipes. Show all posts
Showing posts with label Black rice recipes. Show all posts

Wednesday, October 8, 2014

Black Rice Porridge


I had this porridge for my breakfast this morning instead of oats. I made it with the left over cooked black rice that I had in the fridge. It tasted nutty and delicious and I enjoyed eating it and wished there was more.... 

The health benefits of Black rice are amazing. It is a naturally gluten free grain, a super food that can keep you healthy. You will be surprised to know that it is packed with 18 amino acids and loaded with vitamins (a good source of vitamin B and E), minerals, is rich in iron and full of antioxidants. A spoonful of black rice has more antioxidants than a spoonful of blue berries. It is called a super food because of its high nutritive content and is known to prevent major diseases like cancer, Alzeimer's, diabetes, and lowers the risk of heart attack, also helps reduce levels of bad cholesterol (LDL). Studies show that Black rice contains a large amount of anthocyanin, an ingredient capable of controlling cholestrol levels than any other supplement available today. Read more about black rice on http://www.blackrice.com. 

I had also posted a black rice recipe earlier and it was a black rice salad. You can view the recipe here: http://www.mamasecretrecipes.blogspot.ca/2011/09/black-rice-salad.html

For best results in cooking Black rice, it has to be soaked overnight. Otherwise it takes longer to cook. It is better to cook it in the water it has been soaking in as its nutrients would be lost. 


Ingredients: 

1 Cup Black rice 
1.5 litres (6 cups) of Water 
1 Small Sliced Onion 
1Tsp Butter / Olive oil
1/4 Tsp Ginger garlic paste 
1/2 Tbs Salt
1 Tsp Chopped Cilantro 


Method: 

1. Wash the rice 2 or 3 times and soak it in water overnight. There should be at least 2 inches of water above the rice.

2. Bring to boil 1.5 litres of water in a pot. Add the black rice and 1/2 tbs of salt. 

3. Turn down the heat and let it simmer for 30 minutes. Stir one or two times just to prevent the rice from sticking to the bottom of the pot. 

4. Check to see if the rice is soft  and cooked, but not mushy.  If not, then add a little more water and simmer for some more time. 

5. To a sauce pan on medium heat add the butter or olive oil and fry the sliced onion till soft and golden. 

6. Add the ginger garlic paste and fry with the onions.

7. To this add the cooked black rice and 1 cup of water. Let it simmer till the water evaporates and starts thickening. When it attains porridge consistency, remove from heat. 

8. Garnish with a little chopped cilantro and serve warm. Good as a breakfast cereal. Very tasty and delicious.  

Thursday, September 22, 2011

Black rice salad



Yes, Black rice is the kind of food that can save your life! It is one of the special breeds of rice specifically reserved for kings in ancient times. It is chinese black rice and is different from wild rice and thai black rice. Rich in iron, vitamin E and full of antioxidants it has a natural healing power and anti-aging properties. It has more antioxidants than blueberries, less sugar and high fibre. It is a good substitute for prescriptive drugs which are taken to break down arterial plaque and fight high cholestrol levels. Unlike the prescribed medications it has no side effects. It has also become known as the 'super food' because of its high nutritional value. Read about the health benefits and some interesting facts on www.blackrice.com . Want to try it? It is available in Costco.


Ingredients:
Black rice - 2 cups
Red pepper - 1
Green pepper - 1
Spring onions - 2 stalks
Cherry tomatoes - 10
Curly Parsely - 1/2 cup chopped

Dressing:
Olive oil -2 tblspns
Juice of 1 Orange
Juice of one lemon
Lemon zest - 1 tspn finely chopped
Chopped ginger - 2 tblspns
Dijon mustard - 1/2 tspn
Salt - 1/2 tspn
Black Pepper - 1/2 tspn

Method:

1. Wash the black rice 3 or 4 times in water and let it soak overnight or for at least 2 hours.

2. Boil the soaked rice in a large pot filled with water. Add 2 tbs salt and let the rice cook till it is just done (al dente not overcooked). Drain and set aside till it cools.

3.  Meanwhile prepare the vegetables. Cut the green and red pepper into small dices, chop finely the green onions and parsley, deseed the cherry tomatoes, cut them into halves. Use paper towels to dab the vegetables dry.

4. Add the cut vegetables to the cooled black rice. Sprinkle salt and pepper as required. Mix well with a fork.

5. For the dressing whisk all the ingredients well. Keep aside.

6. Drizzle the dressing on the rice salad just before serving.  Enjoy.