Healthy Recipe Idea: Exotic Black Rice & Beans
Oct 20, 2009 by Bill Rawls, M.D.
Black rice sounds exotic enough that I had to try it. After minimal searching, I found it at a local grocery on the rice and pasta aisle.
Supposedly this heirloom rice was reserved for the emperors of China; but though it has origins in china, I felt it called for flavors of North Africa.
2 cups black rice—cooked
1 can black beans
1 stalk celery—sliced
1/3 onion—chopped
Handful of raisins for sweetness
½ – 1 teaspoon cumin
Splash of white wine
Slivered almonds or cashews
Handful of cheese—any white cheese (Romano, fresh parmesan, or Monterey jack)
Sea salt to taste
Olive oil
Cook the black rice as per directions on the package in a 1 ½ – 2 quart pot. When cooked, the rice actually has a deep purple color and gives off a wonderful nutty aroma. Sauté celery and onions in olive oil. Add in cumin, salt, black beans, wine and simmer covered for several minutes. Mix this sautéed mixture in with the rice. Add in the raisins, almonds, and cheese. Serve with a steamed vegetable such as Swiss chard and a glass of white wine—a truly sophisticated meal that takes no time at all to prepare!
Recipe compliments of First Do No Harm Health Systems.
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Marty Anderson- Oct 21, 2009
Black rice is also great as a dessert when cooked in coconut milk. One of my favorites!
