Today the sun is shining from a clear blue sky, bees and bumblebees are buzzing and the fields are shining in a luscious green flecked with yellow flowers. I can hardly believe that the weekend is supposed to be icy and cold. :-/ Well we try to make the best of it and for now enjoy this beautiful day today. 🙂
The recipe for this black rice salad lives since many years in one of my not books. Since I had a packet of black rice in my pantry I remembered this recipe and was in the mood to make it. Originally I had used pecan nuts and cranberries instead of almonds and raisins but I was out of both so I made it with what I had and it tasted just as good
Black rice cooks is a wholesome grain and cooks much longer than regular rice. It also doesn’t soften as much as white rice and stays a little crunchy with a nutty flavour. Black rice is supposed to have anti-inflammatory properties and is especially nourishing with lots of minerals and nutrients. A really great alternative to regular rice.
Black rice salad
- 250 grams black rice
- 800 ml vegetable broth
- 1 large onion, chopped
- 3 tbsp olive oil
- 200 grams button mushrooms, sliced
- 1 clove garlic, minced
- 3 tbsp raisins
- 2 celery stalks, sliced
- 1/2 cup almonds
- grated peel and juice of 1 organic lemon
- Salt and black pepper
Heat 2 tbsp olive oil in a pan and add onions. Fry until translucent. Add the black rice and fry for a couple of minutes. Add vegetable broth, cover and let simmer for about 1 hour. Sir in between.
In the meantime roast almonds in a pan, add remaining olive oil, garlic and mushrooms. Fry for 2-3 minutes and take off of heat.
In a serving bowl mix black rice, raisins, celery, lemon peel and juice and the mushroom-almond mixture.
Season with salt and black pepper and serve. It goes great as a side dish along with some veggies.