I had never had black rice but I saw this in one of our health & nutrition publications (IDEA) and thought I had to try it. What a treat! As many of you know, I am not a cook and while I don’t really mind cooking – grocery shopping – UGH! This recipe however had easy to find ingredients and it was so tasty I am going to share it with my book group this month – watch out girls! Give it a try and let us know what you think.
- ½ cup black rice
- 1 carrot, shredded
- ½ green bell pepper, diced
- ½ pint grape tomatoes, halved
- ¼ cup dried cranberries, chopped
- ¼ cup slivered almonds
- 1 teaspoon (tsp) grated ginger
- 1 tablespoon (tbs) soy sauce
- 2 tbs honey
- 1 tbs light sesame oil
- ½ tsp black pepper
Rice: Boil black rice in 2 cups of water until softened, adding additional water as necessary. Remove from heat and allow to cool completely.
Sauce: Combine all sauce ingredients in bowl; set aside to marinate for 15 minutes or longer. Add sauce to cooled rice and combine.
Salad: For added color and fiber, toss rice and sauce mixture with your favorite greens (arugula, spinach and shredded kale work well). Serves four as a side salad.
Per Serving: 218 calories; 32 grams (g) carbohydrates; 5 g protein; 8 g fat; 2.58 g fiber; 34 g calcium; 244 milligrams (mg) sodium; 0 mg cholesterol.
For more information on the health/nutrition benefits of black rice visit www.blackrice.com.
Source: recipe courtesy of www.blackrice.com