:) Lately,... [Read more...]
about Black Rice Mango Salad
I am quite happy with the fact that I maintained healthy diet all... [Read more...]
about Black Rice Sriracha Tempeh Bowl
After reading more
about black rice, I found that it is becoming more popular as people are learning this is a super food.
I shared health information
about black rice and a recipe for Main Dish Rice Salad with Honey Vinaigrette, # 63.
Not exact matches
My favourite thing
about the bowl is the way that all the ingredients compliment each other, from the slightly crunchy aubergine slices to the soft wilted spinach, the garlic sautéed
black beans, the toasted sunflower seeds and the warming brown
rice.
about 5 clementines — divided 2/3 cup coconut sugar — divided 3 tablespoons chia seeds 1/2 tablespoon vanilla extract 1/2 cup hazelnuts 1/4 cup chocolate chips — I used vegan mini-chips 1 cup cooked
black beans 2 tablespoons sesame tahini or another nut butter 1/4 cup cocoa powder 1/2 tablespoon coconut oil 1/4 heaping cup (50g / 3/4 oz) brown
rice flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 ripe starfruit — optional
If you're not sure
about it then try this sandwich or my
black rice and tofu salad on the app, I think one of the two, if not both, will convert you — they certainly converted me...
1 cup (7 oz / 220 g)
black rice Salt and freshly ground pepper 1/2 cup (3 1/2 oz / 105 g)
black lentils 2 tablespoons extra-virgin olive oil 8 oz (250 g) baby shiitake mushrooms 1 bunch asparagus, ends trimmed, cut into bite - size pieces 5 oz (155 g) baby spinach leaves 4 portions of salmon fillet (
about 1 lb / 500 g total), preferably wild Sliced green onions and chile flakes for sprinkling
Olive oil (1 teaspoon to 2 tablespoons, however much you want to use) 1 medium yellow onion, thinly sliced 2 cloves garlic, minced 1 teaspoon dry thyme 1 teaspoon salt Fresh
black pepper 1/2 cup jasmine
rice, rinsed 1/2 lb baby carrots (see comment above) 1 lb cabbage, shredded (
about 1/4 of a big head) 6 cups broth 1 24 oz can chickpeas, drained and rinsed (
about 3 cups) 3 tablespoons fresh chopped dill, plus extra for garnish
Use 2 cups of water for every cup of
black rice and it cooks for
about 45 minutes Soaked
rice would cook up to 30 mins.
I got a huuuge bag of
black rice at our Asian market a few years ago and we still haven't used it all b / c I store it in a place that makes me forget
about it.
For more information
about this
rice and other recipes, visit Lundberg
Black Japonica's site HERE.
1/3 cup Naosap Wild
Rice (1 cup cooked) 1 carrot, chopped fine 1 small onion, chopped fine 3/4 cups chopped mushrooms, chopped 3 cloves of garlic 1/2 cup walnuts 1/3 cup fresh parsley 1/2 teaspoon cayenne pepper 1 teaspoon dried thyme 1 - 2 teaspoons fine sea salt 1/2 — 1 teaspoon fresh cracked
black pepper grape seed oil for cooking
about 1/3 cup chickpea flour for coating
Other odds and ends — all in very small amounts of 2 to 4 tablespoons — in addition to the refried beans, Mexican
rice, eggplant, tortillas, and grilled bread included a more risotto - like
rice, caramelized onions (sort of fajita style), bronzed carrots (slices of carrot roasted with blackening seasoning and brown sugar), green beans cooked with tomatoes and onion, very thick pureed white bean soup,
about 5 sweet potato fries, a couple of artichoke hearts, a dab of roasted red peppers, and half of a veggie burger made with
black beans and corn.
That makes perfect sense when you think
about black vinegar,
black soybeans,
black rice.
A team of researchers at Cornell University, including WGC Scientific Advisor Rui Hai Liu, analyzed the phenolic content and antioxidant activity of 12 diverse varieties of
black rice, and found that antioxidants were
about six times higher in
black rice than in common brown / white
rice.
It's all
about the contrast of flavors: aromatic
black rice, nourishing spiced cauliflower, juicy grapes, and a slightly spicy miso dressing full of umami.
Filling (adapted from Raw Food / Real World) 3 medium onions — sliced thinly juice of 1 lemon 1/4 cup nama shoyu 1/2 cup brown
rice vinegar 1/4 cup Jerusalem artichoke syrup OR raw agave syrup 3 cups walnuts — soaked for
about 2 hours 1 clove garlic — coarsely chopped sea salt and freshly ground
black pepper — to taste 1 small red chili pepper
Barley Tomato Salad 1 lb tomatoes on the vine 1/4 cup olive oil, plus more for drizzling cherry tomatoes 1 tablespoon balsamic vinegar 1 tablespoon coconut sugar 1/2 teaspoon sea salt, plus more for cherry tomatoes 3 garlic cloves — minced 2 cups yellow or red cherry tomatoes — cut in half freshly ground
black pepper 1 cup pearled barley — soaked overnight and cooked for
about 20 minutes, until soft, drained and cooled 1/2 cup heirloom forbidden
black rice or other
black rice — cooked according to package instructions, cooled assorted 3 - 5 heirloom tomatoes — sliced 3 tablespoons chopped mint leaves handful basil leaves — torn
about 2 tablespoons each minced dill and parsley — optional
- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in
about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for
about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown
rice, the
black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.
1 1/2 cups water 1 cup Bhutanese or other red
rice (or your favorite long - grain
rice) 3 to 4 delicata squash (
about 1 pound each) ⅛ cup olive oil, plus extra for brushing 1/4 teaspoon salt, plus more to taste Freshly ground
black pepper, to taste 1/2 cup fresh flat - leaf parsley, chopped 1/4 cup unsalted shelled pistachios, chopped (or walnuts, almonds or pecans) 1/3 cup dried cranberries or cherries, chopped 1 teaspoon fennel seeds 1 teaspoon fresh ginger, peeled and minced Zest of 1/2 lemon or orange, plus 1 or 2 squeezes of the juice ⅛ teaspoon ground chili pepper of choice
This quick and simple
Black Beans and
Rice recipe can be on your table in
about 20 minutes.
1 cup of
black rice 1 small butternut, acorn (or any type of squash), peeled, seeds removed, and diced (
about 2 cups) extra virgin olive oil salt + pepper 2 large handfuls of spinach 1 small red onion, sliced grapeseed (or a neural high heat oil) salt 2 tablespoons of sesames seeds 1/4 cup of pumpkin seeds for the sesame ginger dressing: 1/2 inch piece of ginger, peeled 1 small shallot 1 garlic clove, peeled 1 teaspoon of honey 1 tablespoon of lime juice 2 tablespoons of toasted sesame oil 1 teaspoon of tamari (OR 1/2 teaspoon of salt) 3 - 4 tablespoons of grapeseed or sunflower oil
I would never have thought
about putting
black rice in bars such as these, how different.
So I looked up the carb content and this is what i have found: 1 cup cooked
rice — per 1 cup / 164g = 35g (fiber 3g) 1 cup
black beans — per 1 cup / 172g = 41g (fiber 15g)(total 76g of carbohydrates for the whole loaf) I think the
rice and beans are the only foods you have to worry
about.
I did substitute quinoa (a mix of red and
black, cause it's prettier), for the
rice so that I wouldn't have to worry
about finding a protein source.
And because it would be kinda lame to start a rant
about such an easy and quick salad, all I'll say today is that please try this nutrient packed
black rice and raspberry salad because you'll fall in love for sure!
variety), sliced • 1 white onion, quartered and sliced • 1 red bell pepper, cored and sliced • 1 yellow bell pepper, cored and sliced • 2 cloves garlic, pressed through garlic press • Salt •
Black pepper • 3 ounces (
about half a tin) tomato paste • 1 cup chicken stock • 4 cups cooked
rice • 1 teapsoon paprika • 1 tablespoon chopped cilantro • 1 tablepoon chopped flat - leaf parsley
Chicken with Oyster Mushrooms, Portobellos, & Napa Cabbage (adapted from Every Grain of
Rice by Fuchsia Dunlop) 3 skinless chicken breasts (~ 1.5 lbs without the bone), thinly sliced ~ 1 lb mushrooms (we used 2 big portobellos and 3 big oyster mushrooms), thinly sliced 1 small head garlic (about 6 large cloves), thinly sliced about the same quantity ginger, thinly sliced 1 napa cabbage (a bit on the small side), cored, quartered, and sliced into ~ 1/4 ″ thick pieces safflower oil (or any other neutral oil with a high smoke point) 2 scallions, green part only, thinly sliced 1 tsp salt more salt and freshly ground black pepper to taste for the marinade 1 tsp salt 4 tsp Shaoxing rice wine (plus more for deglazing the wok, later on) 4 tsp corn starch 1/2 tsp ground black pepper 1/2 tsp ground Sichuan pepper
Rice by Fuchsia Dunlop) 3 skinless chicken breasts (~ 1.5 lbs without the bone), thinly sliced ~ 1 lb mushrooms (we used 2 big portobellos and 3 big oyster mushrooms), thinly sliced 1 small head garlic (
about 6 large cloves), thinly sliced
about the same quantity ginger, thinly sliced 1 napa cabbage (a bit on the small side), cored, quartered, and sliced into ~ 1/4 ″ thick pieces safflower oil (or any other neutral oil with a high smoke point) 2 scallions, green part only, thinly sliced 1 tsp salt more salt and freshly ground
black pepper to taste for the marinade 1 tsp salt 4 tsp Shaoxing
rice wine (plus more for deglazing the wok, later on) 4 tsp corn starch 1/2 tsp ground black pepper 1/2 tsp ground Sichuan pepper
rice wine (plus more for deglazing the wok, later on) 4 tsp corn starch 1/2 tsp ground
black pepper 1/2 tsp ground Sichuan peppercorn
Ingredients: 2 T butter 1 medium onion 4 C homemade stock, chicken or vegetable 8 or 10 white button mushrooms 2 T long - grain white
rice 1 t salt, less if using canned stock 1 large bunch of sorrel leaves, (
about 2 cups after prepped), rinsed and spun dry 1 C coarsely chopped chives Freshly ground
black pepper Garnish with thinly sliced sorrel.
4 cups vegetable stock 5 tablespoons olive oil 1 cup diced onion (more than half a medium - size onion) 1 cup seeded and diced bell pepper of your favorite color (
about 1 medium) 1 16 - ounce bag frozen
black - eyed peas, or 1 cup dried
black - eyed peas, cooked * 1 1/2 teaspoons smoked paprika 2 cloves garlic, chopped finely 1 1/4 cups tomato puree 1/2 teaspoon crumbled saffron (optional) 1/2 cup white wine you enjoy drinking 1/2 teaspoon salt, plus more to taste 2 cups (1 pound) uncooked short - grain white
rice Optional garnishes: Pickled peppers, chopped fresh parsley, lemon zest Tools: 15 - inch paella pan (or use a shallow, lidless skillet as close to 15 inches in diameter as possible)
1 (3.5 - ounce) bag boil - in - bag brown
rice (such as Uncle Ben's) 2 Tablespoons butter, divided 1 pound good pork chops or chicken breast cutlets (
about 4 cutlets) 3/4 teaspoon salt, divided 1/4 teaspoon freshly ground
black pepper 1 cup refrigerated apple cider [Cider, not apple juice.]
Beef Satays over Thai Salad 1.5 lbs sirloin steak, cut into 1 - inch cubes 4 stalks lemongrass, bottom third only, peeled and minced 2 cloves garlic, minced 2 tbsp cooking oil 2 1/2 tbsp lemon juice 2 3/4 tsp sugar 1/2 tsp salt 1/4 tsp fresh - ground
black pepper 2 tbsp Asian fish sauce 1 tbsp water 3/4 tsp
rice - wine vinegar pinch dried red - pepper flakes 1 small head romaine lettuce, cut crosswise into 1 / 2 - inch strips (
about 1 quart) 2 carrots, peeled into strips 1 cucumber, peeled, halved, seeded, and diced 1/2 cup lightly packed cilantro leaves 1/4 cup chopped fresh mint
The only changes I made were to use a whole red bell pepper, a mix of brown and
black rice, double the dry mustard, and a large head of broccoli from my garden (
about 7 cups worth).
[grooveshark width =» 250 ″ height =» 40 ″ id =» 27325467 ″ style =» metal»] Musical pairing — Downtime by Vonda Shepard Until
about three months ago, I'd never heard of
black rice, or «forbidden»
rice.
Black rice contains
about double the protein in brown
rice, making it a more nutritious and efficient protein source for plant - based eaters.
1 cup
black rice, preferably soaked overnight 1 knob fresh ginger,
about the size of your thumb, peeled 1 cinnamon stick or 1/2 teaspoon ground cinnamon A few large pieces of organic orange zest Pinch of salt 2 cups water Handful each flat leaf parsley + cilantro, roughly chopped 1/3 cup toasted slivered almonds 3 tablespoons toasted sesame seeds 3 - 4 dates, pitted and chopped
Mix a serve of Easy Mince with
about the same amount of leftover cooked brown
rice and a few sliced
black olives.
Easy Vegetarian Stuffed Peppers with
Rice and Mushrooms Recipe 1 tablespoon olive oil 1/2 cup chopped onion 1 package (8 ounces) fresh crimini mushrooms, coarsely chopped 2 cloves garlic, finely chopped 1 cup cooked brown or white rice 1 tablespoon tamari (soy sauce) 1/4 teaspoon dried thyme leaves fine sea salt and freshly ground black pepper 2 medium red, green or yellow bell peppers (about 6 ounces each) 1/4 cup shredded Colby - Jack ch
Rice and Mushrooms Recipe 1 tablespoon olive oil 1/2 cup chopped onion 1 package (8 ounces) fresh crimini mushrooms, coarsely chopped 2 cloves garlic, finely chopped 1 cup cooked brown or white
rice 1 tablespoon tamari (soy sauce) 1/4 teaspoon dried thyme leaves fine sea salt and freshly ground black pepper 2 medium red, green or yellow bell peppers (about 6 ounces each) 1/4 cup shredded Colby - Jack ch
rice 1 tablespoon tamari (soy sauce) 1/4 teaspoon dried thyme leaves fine sea salt and freshly ground
black pepper 2 medium red, green or yellow bell peppers (
about 6 ounces each) 1/4 cup shredded Colby - Jack cheese
3 tablespoons vegetable oil 3/4 cup sugar (white or brown) 1 chicken, cut up (
about 2 1/2 to 3 pounds), or substitute goat meat or beef 1 onion, chopped 1 clove garlic, minced 1 1/2 cup pigeon peas, soaked overnight, or substitute
black - eyed peas 2 cups
rice (not instant) 3 cups water 1 cup coconut milk (not sweetened coconut cream) 2 cups cubed fresh hubbard squash 2 carrots, chopped 1/4 cup chopped parsley 1 teaspoon dried thyme 1 bunch scallions or green onion, chopped including the greens 1 Congo pepper (habanero), seeds and stems removed, minced 1/4 cup ketchup 3 tablespoons butter
I can still smell the fragrance and my taste buds still have the... [Read more...]
about Cajun Butternut Squash &
Black Rice Salad
... [Read more...]
about Forbidden
Black Rice Persimmons Soup
This time while making my own tomato soup I decided to tweak it a little with the addition of some herbs, the way it's usually cooked and... [Read more...]
about Herbed
Black Rice Soup
WHOLE GRAINS
RICE QUICK COOK Black Rice Bowl with Kale & White Beans By My California Roots INGREDIENTS 1 cup uncooked Village Harvest black rice 6 oz chopped kale (about enough to fill a 9x13» pan) 1/2 tsp coriander 1/2 tsp cumin ⅛ tsp cayenne pepper 1/4 tsp -LSB-
RICE QUICK COOK Black Rice Bowl with Kale & White Beans By My California Roots INGREDIENTS 1 cup uncooked Village Harvest black rice 6 oz chopped kale (about enough to fill a 9x13» pan) 1/2 tsp coriander 1/2 tsp cumin ⅛ tsp cayenne pepper 1/4 tsp -LSB-
RICE QUICK COOK
Black Rice Bowl with Kale & White Beans By My California Roots INGREDIENTS 1 cup uncooked Village Harvest black rice 6 oz chopped kale (about enough to fill a 9x13» pan) 1/2 tsp coriander 1/2 tsp cumin ⅛ tsp cayenne pepper 1/4 tsp -LSB
Black Rice Bowl with Kale & White Beans By My California Roots INGREDIENTS 1 cup uncooked Village Harvest black rice 6 oz chopped kale (about enough to fill a 9x13» pan) 1/2 tsp coriander 1/2 tsp cumin ⅛ tsp cayenne pepper 1/4 tsp -LSB-
Rice Bowl with Kale & White Beans By My California Roots INGREDIENTS 1 cup uncooked Village Harvest black rice 6 oz chopped kale (about enough to fill a 9x13» pan) 1/2 tsp coriander 1/2 tsp cumin ⅛ tsp cayenne pepper 1/4 tsp -LSB-
Rice Bowl with Kale & White Beans By My California Roots INGREDIENTS 1 cup uncooked Village Harvest
black rice 6 oz chopped kale (about enough to fill a 9x13» pan) 1/2 tsp coriander 1/2 tsp cumin ⅛ tsp cayenne pepper 1/4 tsp -LSB
black rice 6 oz chopped kale (about enough to fill a 9x13» pan) 1/2 tsp coriander 1/2 tsp cumin ⅛ tsp cayenne pepper 1/4 tsp -LSB-
rice 6 oz chopped kale (about enough to fill a 9x13» pan) 1/2 tsp coriander 1/2 tsp cumin ⅛ tsp cayenne pepper 1/4 tsp -LSB-
rice 6 oz chopped kale (
about enough to fill a 9x13» pan) 1/2 tsp coriander 1/2 tsp cumin ⅛ tsp cayenne pepper 1/4 tsp -LSB-...]
Rice just hired Zach Tierney as a $ 47,000 - a-year community representative, despite disciplining him last year after The Post reported his demeaning comments
about blacks, women and Dominicans.
A
black law enforcement group is going after potential AG candidate Kathleen
Rice, raising questions
about two cases she worked on in which the group alleges she was racially insensitive.
Astrophysicist Emily
Rice and comic co-host Harrison Greenbaum answer your fan - submitted Cosmic Queries
about Astronomy 101: dark matter,
black holes, Hawking radiation, the James Webb Space Telescope, exoplanets, and more!
In reading this sequel, think
about how to neutralize the grains and legumes you use for cooking and baking (
rice, quinoa, amaranth, oats, buckwheat, spelt, wheat, lentils,
black beans...).
What's not to love
about black beans and
rice?
2 medium potatoes, peeled (if desired) and cut into 1 / 2 - inch cubes (
about 2 1/2 cups) 1/2 cup diced sweet onion 1/2 cup diced celery 1/2 small red bell pepper, finely diced 1/4 cup minced fresh parsley 1 teaspoon dried dill weed 1/4 cup fat - free or low - fat soy based mayonnaise 1 tablespoon seasoned
rice vinegar 1 1/2 teaspoon mustard 1/8 teaspoon salt 1/8 teaspoon ground
black pepper