Poke bowl black rice yoghurt salad

Google: Black rice is “a medium-grain variety of rice from Italy that is characterised by its black, charcoal, and rust-coloured grains. It has a distinctive nutty flavour a slightly chewy texture. Thus makes an excellent side dish when dressed with oil or butter, seasoned with salt and pepper, and topped with grated hard cheese. It’s available in supermarket or can get in Italian groceries in Italy”.

Today, I am making black rice as a main meal with vegetables, 2 types of pickled gingers and yoghurt salad. As fresh ginger is expensive due to Corona Virus, I got it in pickled much cheaper. Also, to have a contrast to my poke bowl. This is food from pantry and fridge.

I am glad to have found black rice as there are none arborio rice which I intended to make risotto. My poke bowl black rice is high in fiber, and vitamin E. To enhance the black rice, I have added pickled gingers, colourful vegetables and yoghurt salad. It’s a complete healthy comfort beautiful and delicious. Let’s cook!!!


Black rice

1/2 cup black rice, wash, soak overnight with salted-1/8 Tsp salt enough water
1 1/2 cups water
1/8 Tsp sea salt
2-4 Tsp matchsticks pickled ginger


300 g red cabbage, cut into bite size
1 small of each red and green capsicums, cut into bite size
1 small onion, sliced
4 cloves garlic, minced and divided
1/8 c sweet white wine
Dashes of balsamic vinegar
Worcester sauce

Yoghurt salad

1 medium size carrot, julienne
1 medium size cucumber, tiny bite size
200 g yoghurt
1 Tbs lime juice
1/2 Tbs oil
1 garlic, zest

Garnish (OPT)

3 Tbs pink pickled ginger
some craisins


Cut carrot into julienne. Then cucumber into half lengthwise. Use a teaspoon scrape the soft seed in the middle out. Then cut into tiny bite size, place in a muslin cloth or paper towel. Squeeze the juices out. Make sure its dry then put in a metal bowl. Now add carrot, yoghurt, grate garlic, lime juice, oil, salt and pepper to taste. Mix well to incorporated. Place in fridge until needed about 30 minutes.

Next drain rice, and fill with water slightly above the rice in a pot over high heat. Bring it to a boil. Meantime stir rice to prevent sticking to bottom of pot for about 5 minutes. Now lower heat to simmer a further 10 minutes. Stir again until water reduced to half. Next add matchsticks pickled ginger and salt. Let it continue to cook and stirring until rice is cooked a further 5 minutes. Then remove from hob and set aside cover pot.

In a frying pan, heat oil on high heat. Fry garlic until fragrant. Add cabbage, fry for about 5 minutes until tender. Then add red and green capsicums continue to cook about 4 minutes. Now add wine, balsamic vinegar, salt and pepper, Toss to mix well and until wine reduced a bit and vegetables are cooked. Remove from heat. Now spoon cooked rice onto bowl. Followed by yoghurt salad, vegetables and garnish with pink pickled ginger and craisin. Serve it with a glass of red wine.



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