Black Rice Pilaf

Maybe black rice will become the new brown? According to Chinese legend, black rice was once so rare and tasty that only the emperors were allowed to eat it.  It was called "Forbidden Rice." Now you can buy little bags of black rice at supermarkets like Whole Foods and QFC.

Like brown rice, black rice is full of antioxidant-rich bran, which is found in the outer layer that gets removed during the milling process to make white rice.  Black rice also has the purple and reddish pigments called anthocyanins (found in blueberries and grapes) linked to many health benefits.

Black rice has an intense nutty taste, and it's even chewier than brown rice.  Americans are finicky eaters and want their soft white bread and rice, so it may not catch on. And there's the comparatively high price.  But for rice connoisseurs, it's a big treat.  I like to use it for  black rice salad-- a hit at John's work potlucks. 

This recipe for pilaf makes an interesting side dish.


Black Rice Pilaf

1 1/2 cups black rice
1/4 cup olive oil
1/2 cup chopped onion
1-2 tbs. orange zest
3 cups broth (vegetable or chicken)
1/2 tsp. salt
1/3 cup chopped walnuts
2/3 cup golden raisin, chopped

Heat the olive oil, then cook the onion until soft.  Add the orange zest and rice and saute for a couple of minutes.

Add the broth, bring to a boil and cook covered for 30-45 minutes, or until the liquid is absorbed. 

Stir in the raisins before serving.

And top with chopped walnuts. A nice dinner with oven roasted carrots and Cornish hen.