Black rice is, well, the new black. Having enjoyed black rice for years – but only in the form of the Balinese Black Rice Pudding I decided to extend my repetoire and tonight I made a ‘mange a trois’ with black, brown and wild rice….or ‘thrice rice’!
A quick word about Black Rice – which is currently considered a superfood and a pantry essential. Black rice (which has a deep purple colour when cooked and has a sweet, nutty flavour) has been around for yonks but it’s only recently being produced on a larger commercial scale and is now readily available in health food stores.
Black Rice is being hailed a nutritional powerhouse – high in fibre and iron and anti-oxidants and reportedly able to prevent cancer, heart attacks and Alzeimer’s Disease.
Rice is a staple for half of the world. It’s 80% starch and is therefore a fabulous source of energy. A cup of cooked rice also contains about 10% of an adults daily protein but as it lacks some amino acids, it is considered an incomplete protein so add some legumes to your dish.
Here’s tonight’s recipe:
1 cup cooked black, brown and wild rice (cook seperately, following packet instructions, allow to cool)
1 cup (approx 100 g) cooked chickpeas
handful (100 g) snow peas, lightly steamed
handful (100 g) red pepper, thinly sliced
fresh coriander leaves, chopped
handful bean shoots, for garnish
dried fried shallots, optional
drizzle: sweet chili sauce on top.