Black rice and vegetables

Black rice and vegetables – helenscchin.com

We live to eat right? Therefore, we are obsessed with food. For many, black rice is not common in our diet. Even myself, I didn’t even know there is black rice until I saw somewhere maybe on google.

Black rice is a natural source of magnesium. I needed some magnesium in my intake. So, I decided to try out. Made my first black rice minced beef and vegetables shakshuka in September, this year. My family enjoy it.

People hear the word, “Spice” would assume it’s a hot and spicy chilli food. When I mention that I have added spice, some friends would tell me, I cannot eat spicy chilli. I told them; you would go crazy over my sour cream yoghurt vanilla panna cotta and vegetables bacon frittata or even Mediterranean snapper and vegetables .

My experimenting and exploring food includes spices, which I started mixing my own spices collection, wine and beer matching to create a unique extraordinary recipes that I can called it my own recipe.

Today, my black rice and vegetables presents a unique style with spices available in my pantry, to make this recipe accessible to every home cook, professional chef or anyone plainly needs inspiration for family and friends to awww!!!! and compliments you perhaps!!!!

I know black colour is dull; it can be brighten with capsicums, and squash. The texture is a bit crunchy from fennel and asparagus. By adding sumac spice give a tart, lightly astringent flavour: piney-citrusy.

Let’s cook with a glass of wine on one hand!!!!

Ingredients

1 1/2 c black rice

1 1/2 c vegetables stock

1 c red wine

1/2 packet of peppery baby rocket, washed and drained

1/2 bulb fennel cut bite size

5 stalks asparagus length wise

1/4 bunch coriander, finely chopped

2 squash, cut into bite size

1 red capsicum, thinly sliced

8 -12 cherries tomatoes, halved

1 Tbs Sumac spice

3 Tsp garlic, minced

1 Tbs Hungarian paprika

5 Tbs olive oil

Pink Himalayan salt

Black pepper

Chili flakes, opt

Method

Hungarian paprika on the other hand give slightly pungent spice, rose, semi-sweet, strong flavour make this meal oomp!!! delicious, comfort and satisfied accompanied with a glass of Sauvignon Blanc. 

Place rice in big pot on medium heat. Add stock and wine. Bring to the boil. Then add fennel and asparagus. Reduce heat and simmer for about 30 minutes. Remove from heat and stand covered for 5 minutes.

Now cook capsicum, cherries tomatoes, coriander and squash with garlic and oil in a wok until soften a bit . Next add sumac, paprika and season with salt and pepper. Cover with lid cook for about 5 minutes . Remove from heat .

Add cooked vegetables and baby rocket into the cooked black rice. Toss around to mix well and baby rocket have wiltered. Serve it with a glass of white wine (opt).

Note: You can omit chilli flakes. You may add any vegetables you like. You may use all stock instead of half and half stock and wine. You may add green and yellow capsicums instead of squash.

#helenscchinrecipes
#mainmeals
#foodiesplus

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