Black Rice Stir Fry
A few months ago I shared a video on how to cook Black Rice on the stovetop (see the link below). I had promised to share a recipe using cooked black rice. This recipe I am sharing here is what I call a black rice stir fry. I used cooked black rice (I cook it the day before required), black beans, mushrooms, an onion, garlic, and edamame beans, and flavoured with a splash of tamari (or soya sauce)You could mix and match different combinations depending on what you have in your kitchen.
Firstly, what is black rice? No, it's not the same as wild rice. I first tasted this at my favourite lunch place Jos in a poke bowl. It has a similar texture to brown rice, but I find it more flavourful. It has a slightly chewy texture, mild flavour, and many nutritional benefits, black rice can be cooked as a sweet or savoury meal. Black rice is prepared similarly to brown rice. To avoid a starchy taste it is best to rinse the rice in cold water prior to cooking.
Also, know forbidden rice. Why? In ancient China, black rice was considered so unique and nutritious that it was forbidden to eat by everyone except royalty. It has been around for over 9000 years in China and parts of Asia.
Why is black rice black? Black rice is black-purple due to a pigment called anthocyanin, which has potent antioxidant properties.
Health Benefits of Black Rice
- Higher in protein than red, brown or white
- High in iron
- High in fibre
- Rich in antioxidants
- contains anthocyanin (also found in blueberries and purple potatoes)
- Research has found that anthocyanins have strong anti-inflammatory, antioxidant, and anticancer effects
Source
Ingredients
- Black Rice leftover (cooked) – 2 cups
- Onion chopped – 1 small
- Garlic cloves, chopped – 2
- Black beans drained and rinsed – 380g packet/tin
- Edamame beans, frozen and thawed – 1/2 cup
- Mushrooms, chopped – 1 cup
- Miso paste – 1/2 ts
- Chilli sauce, sriracha – 1 tb
- Tamari or soya sauce – 1/2 tb
- Sesame seed oil or your choice – 1/2 tb
- Spinach, frozen & thawed, then warmed – 1/2 to 1 cup
- Hot water – 1-2 tb (if needed for moisture or to dissolve miso)
- Seeds to serve like sesame and or pumpkin seeds
- Lime juice to serve
Method
- Heat up a frying pan on a medium heat and add a little oil. Sautee onion for a few minutes until soft then add in garlic and mushrooms cook for a few minutes, then add in rice, sauces and flavours stir until warm. Add in the edamame beans toward the end to not lose any colour. If still frozen add boiling water to soak for a few minutes, discard the water and add the beans to the rice.
- Serve the rice hot or warm in a bowl with a side of steamed spinach or fresh spinach leaves, sprinkle with black or white sesame seeds, an extra drizzle of chilli sauce and a wedge of fresh lime.
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