Thursday, April 19, 2012

Black and Blue

Am I among the last to have heard of Black Rice?  It caught my eye at Costco, and Princess Artiste said it had been mentioned in her nutrition class and was supposed to be very good.

It's very black when dry and turns a purply blue when cooked.  It still looks almost black, and so actually, pretty gross looking.  I heard reactions like 'completely burned,' 'blackberry jam,' and other descriptive terms.  It has as many antioxidants as blueberries, but without more complex carbs instead of fruit sugar.  Each serving has 2 grams of fiber and 5 grams of protein.

I cooked ours in chicken broth... a 1 to 2 ratio (2 cups rice and 4 cups broth), like for white rice.  It cooked for 35 minutes, so between white and brown for cooking time.'

Meanwhile, I stir fried chicken breast pieces, celery, green onion, and carrots, and mixed a sauce of water, soy sauce, garlic powder, dried ginger, a bit of cayenne pepper, plus splashes of rice vinegar, blue agave nectar, and sesame oil.

Not the most attractive meal!
The family was leery of the appearance.  It was like eating blind, because the chicken and veggies were mostly masked in the blackness, and we never knew what might be hiding in each bite.  As it was all good, it was a little fun.  We all had bluish teeth for the rest of the evening, but there wasn't a morsel left over.

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