Black Rice with Vegetables
I went out and I had this black rice cooked with zucchinis. Since then, reproducing the recipe at home has been on my mind, especially because it's very tasty and healthy. Don't let yourself intimidated by the color. If you cook it correctly, you'll be rewarded with a fragrant, delicious black rice with a slightly elastic and very nice texture.
I managed to impress and show something new to our guests. They even asked for the recipe, so it's good news. For us, it will become one of the basic garnishes - also because this wild rice is very full of nutrients! I did it only with carrots this time, but any of your favourite vegetable will work.
I bought the rice from a supermarket. This is what it looks like.
Don't take as true the cooking time written on the box. Also use your teeth as a guide :)
I read various recommendations saying it would be good to soak the rice in water an hour before boiling.
I don't think it's mandatory, but I had time and I did this.
Notice that the water will turn brown, but it's absolutely normal.
I drained this purple water and washed the rice 1-2 times.
Fill a large 5-liter saucepan with water, almost full. Put 1 tablespoon of salt and place over heat until it comes to the boil.
As soon as the water boils, add in the rice (well washed and drained), and let simmer for 40-45 minutes.
After 25 minutes, periodically taste the rice. It's done when it has an elastic texture, but it's not raw.
When it's ready, pour it into a sieve and drain the water in which it boiled.
Now quickly put a little oil in a pan or saucepan, maybe combined with a small piece of butter.
Cook in there, for 2-3 minutes, any vegetables you like - carrots, peppers, onions, zucchinis, mushrooms etc.
As you can see, I chose 1 julienned carrot.
When the vegetables are slightly cooked, add in the drained rice and salt, to taste.
Stir, turn off the heat and the rice is ready.
Serve with anything you like, meat, fish, vegetables etc.
Enjoy!
