I love rice. It’s a staple in my diet. I especially like brown rice and was very excited when brown jasmine and brown basmati were available at my local store. I make a big batch and refrigerate it for the week. It’s easy to warm it for a simple side. It also makes a quick lunch – heat it up, add some nuts, ponzu sauce, or butter, maybe leftover veggies and yum.
While rice is usually considered a side dish, I love it as a main course. That’s what most of tonight’s recipes are, including the featured recipe, which was inspired by a bag of black rice given to me by a friend. She wasn’t sure what to do with it and thought for sure I would. I didn’t, but had some fun experimenting.
To start off, pictured above is my Pineapple Rice Bowl, the complete dinner menu, recipes and shopping list are here.
Then there is Wash Day Beans and Rice, recipe here.
What’s on your menu for the weekend? We have great weather right now, but snow is coming. Don’t forget to share your recipes, rice or otherwise, I’m always looking for something new.
Tonight’s featured recipe was inspired by a bag of black rice, also know as Emperor or Forbidden Rice, in my pantry. It’s a heritage grain and it has a complex flavor – it’s deep, nutty, savory, earthy. I had never even heard of it, much less tasted it. I cooked up a cup of it and it was love at first bite. But what to pair it with – it easily overwhelmed chicken and pork, and the flavors did not balance with beef. I did use it with some crumbled Spicy Italian sausage and that worked, the balance was right. What I thought it really needed was a citrus or vinegar pairing, some veggies, I wasn’t sure about nuts. Time to experiment.
Limes were on sale this week, so I settled on a citrus vinaigrette and fresh veggies paired with the rice (pictured above) for last night’s dinner and I think it worked out very well. Walnuts worked well, cashews were overwhelmed by the rice. I served it warm, but it was good cold today.
Black “Forbidden”Rice with Citrus Vinaigrette
- 1 cup black rice, rinsed
- 1-3/4 cups water
- snow peas (or veggie of your choice)
- tomatoes (grape tomatoes work well)
- toasted walnuts
- 1/4 cup fresh limejuice
- 1 tbsp lemon juice
- dash of orange juice
- pinch of lime zest
- dash of ground ginger
- 2 tbsp white wine vinegar
- honey to taste
- 2 tbsp olive oil
saucepan, serving bowl
In the saucepan, add rice and water. Bring to a boil, cover, reduce heat and let simmer on low until all water is absorbed, about 40 minutes. Fluff with a fork.
Cut snow peas into about four pieces each, half the grape tomatoes, and lightly chop the walnuts. (You’ll notice I had to settle for ripe on the vine tomatoes yesterday – no grapes to be found).
For the vinaigrette, whisk juices, vinegar, ginger and honey together. Drizzle in oil, whisking constantly. Give it a quick taste and add more ginger and honey as desired.
Toss rice and veggie mixture with vinaigrette and serve warm or refrigerate and serve cold.
That’s it for this week. Next week pull out your favorite Super Bowl snack recipes and we’ll focus on those for the recipe exchange. Have a good weekend – TaMara