In the world more than 200 types of black rice are available. But today I am talking about a chines variety of black rice recipe. This black rice sometimes called “forbidden rice.”
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Quality of forbidden rice
Forbidden rice has a medium length, non-glutinous grain, most interesting thing about the rice is that turns a rich purple-black when cooked. Forbidden rice is rich in iron and considers being a blood unifier. An outstanding presence on any plate, this once forbidden sympathy is now a healthful everyday rice.
You can serve black rice as you would other types of rice. If you want more delicious and different in daily routine, than we use two grains offer a winning mix of textures soft and crunchy while garlic and cumin add pungent separately. Fresh lemon juice, olive oil, and slices of creamy avocado are also used.
What is Black Rice Exactly?
Black rice is more purplish than black color. Black rice is sold un-milled. Until modern times, black rice is not easily available; it had been highly treasured and protected in Asia for many centuries. It is frequently used as a dressing, condiment. Black rice is used in the different country around the world as a decoration for different categories of desserts. It is rich in high level of iron, fiber, and nutritional value.
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Health Benefits of Black Rice
- Avoidance of cancer
- Prevention of diabetes
- Avoidance of heart disease
- Avoidance of Alzheimer’s disease
- Avoidance of heart attacks.
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Components of Cumin-Scented Quinoa and Black Rice
- 1/2 cup short-grain black rice
- 1 cup red quinoa, rinsed well
- 1 bay leaf
- 1/4 teaspoon kosher salt plus more
- 4 tablespoons extra-virgin olive oil, divided
- 1 small onion, finely chopped
- 3 large garlic cloves, minced
- 2 teaspoons cumin seeds
- 3 tablespoons fresh lemon juice
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped flat-leaf parsley
- 2 tablespoons 1” pieces chives
- Freshly ground black pepper
- 1 avocado, peeled, pitted
- 1 lemon, cut into wedges
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First bring the rice and 1 cup water boil in a small saucepan. Cover the saucepan and reduce the heat to low, boil until water is enthralled and rice is tendered 25 to 30 mints.
Now, combine quinoa, bay leaf, ¼ teaspoon salt, and 2 cups water in a medium saucepan and boil them. Cover it, and reduce the heat to low and boil until quinoa is tender, 15 minutes. Groove; return quinoa in the hot saucepan and cover till 15 minutes. Discard bay leaf fluff quinoa with a fork and handover to a large bowl.
2 tablespoon olive oil is heated in a large skillet over medium heat; add onion, and cook, seldom stirring, until onion soft for 8 minutes. Now add garlic and cumin and often stirring, cook for 2 minutes. Add rice and quinoa also and mix well. Now add remaining 2 tablespoon oil, fresh lemon juice, cilantro, parsley, and chives. Taste with season salt and pepper. Cut avocado into slices. Serve salad with avocado and lemon slices.
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