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Black rice

During the Ming dynasty in ancient China, back rice held a special, exalted place. Eaten only by the emperors and forbidden to the masses, it was known as forbidden rice. Black rice is a kind of sticky rice which has a black and purplish hue. There are many variants of this heirloom plant such as Indonesian black rice and Thai Jasmine Black Rice. Its dark purple color is primarily due to its anthocyanin content which makes it rich in antioxidants. Black rice is high in nutritional value and contains 18 amino acids, iron, zinc, copper, carotene, anthocyanin and several important vitamins...

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  • Chinese Black Rice Orange and Avocado Salad


  • Source: Food.com
    By Engrossed

    Ingredients:
    2 cups cooked black rice (or cooked Wehani) or 2 cups cooked wild rice (or cooked Wehani)
    2 cups oranges , peeled and diced
    1/4 cup fresh squeezed orange juice
    1/4 cup raw unsalted pumpkin seeds , toasted
    1 1/2 teaspoons orange zest , grated
    1/4 teaspoon salt , plus more to taste
    1/8 teaspoon dried chipotle powder
    1 ripe Hass avocado , peeled and pitted and cut into 1/2-inch dice
    4 large lettuce leaves (lettuce cups)
    orange wedge , to garnish (optional)

    Prep Time: 10 mins
    Cook Time: 0 mins
    Total Time: 10 mins

    Directions:
    1. In a bowl, combine the cooked rice, oranges, orange juice, pumpkin seeds, orange zest, salt, and chipotle.
    2. Gently mix in the avocado. Add more salt, if needed.
    3. Place a lettuce cup on each plate and spoon the salad into the lettuce cups.
    4. Garnish with orange wedges, if desired.

    Servings: 4

     

  • Chinese Black Rice or Forbidden Rice



  • Source: Food.com
    By Sweetiebarbara

    Ingredients:
    1 cup black rice
    2 cups water

    Prep Time: 5 mins
    Cook Time: 25 mins
    Total Time: 30 mins

    Directions:
    1. Place well rinsed rice in pot.
    2. Cover with water and bring to boil.
    3. Reduce heat to low, cover, and cook 25 minutes.

    Servings: 2-3

     

  • Prawn and Black Rice Salad With Vietnamese Dressing



  • Source: Adapted from Food.com
    By Chrissyo

    Ingredients:
    Dressing
    2 cloves garlic , minced or crushed
    2 fresh thaibirds eye chiles or 2 other red chilies , finely sliced
    4 cm ginger , approx finely minced (I just chopped the heck out of it)
    4 tablespoons fish sauce
    2 tablespoons lime juice (about 1 lime)
    4 tablespoons water
    2 tablespoons agave syrup

    For the Salad
    250 g nanjing black rice
    500 g green or raw peeled prawns or 500 g shrimp
    salt
    1/2 lemon, juice of

    Prep Time: 30 mins
    Cook Time: 30 mins
    Total Time: 1 hr

    Directions:
    Dressing:
    To make the dressing sauce, simply mix all the ingredients together.

    Black Rice:
    1. Cook as per the instructions on the packet.
    2. Usually 25-30 minutes.

    Prawns:
    1. Poach the prawns for 5 minutes in some simmering salted water to which you have added the juice of half a lemon.
    2. Cook the prawns until they are JUST cooked through but still very tender.
    3. Let both the rice and the prawns cool.
    4. Then give the dressing sauce a quick stir and spoon some over the rice, fork this through.
    5. Then tumble the prawns on top, spooning a little the remainder of the sauce over.

    Servings: 2 as a main dish and 4 as a starter.

     

  • Forbidden Black Rice Salad


  • Source: Food.com
    By Chef #164496

    Ingredients:
    2 cups forbidden rice
    3 1/2 cups water
    2 tablespoons tamari
    3 tablespoons sesame oil
    1 lb roasted diced sweet potato
    3/4 cup diced red pepper
    3/4 cup diced yellow pepper
    1/2 bunch sliced scallion

    Prep Time: 15 mins
    Cook Time: 30 mins
    Total Time: 45 mins

    Directions:
    1. Bring rice, water and pinch of salt to a quick bowl, cover and lower heat to a simmer for 30 minutes.
    2. Let rice sit while you whisk together sesame oil and tamari.
    3. While rice is still warm toss in the sesame oil and tamari mixture.
    4. Let cool, then add sweet potatoes, red peppers, yellow peppers, scallions, and salt, pepper to taste.

    Servings: 8