This Why You Should Start Cooking With Black Rice
Most of us are aware that brown rice is leaps and bounds above white rice nutritionally. Brown rice has more fiber and antioxidants, as well as a lot more important vitamins and minerals. White rice is mostly a source of “empty” calories and carbs with very few essential nutrients. However, black rice may offer even more health benefits than brown rice. Research shows it contains all the health benefits of brown rice plus some impressive additional ones that may fight disease and prolong life.
Try these recipes:
Black Rice with Sweet Potato Scallions
One of our favorite recipes here at New Body You. A very easy dish to prepare. Tasty and wholesome.
¾ cup black rice
1 ½ cups of water
¾ teaspoon salt
2 tablespoons vegetable oil
1 bunch scallions
1 tablespoon minced ginger
1 large sweet potato- diced
Scallion greens- chopped
Bring rice, water, and 1/2 teaspoon salt to a boil in a medium non-stick saucepan, then reduce to low and simmer for around 30 -40 minutes. Remove rice from heat and leave covered for around 10 minutes.
While rice is cooking, heat oil in a medium to a large nonstick skillet over medium-high heat, sauté scallions, ginger, and sweet potato in pan, stirring, until well covered. Reduce heat to medium and add remaining salt; pepper to taste. Cover and cook, stirring occasionally, it’s finished when the potato becomes tender. Add rice and gently stir to combine (preferably with a wooden spoon).
Japanese Sautéed Firm Tofu & Black Rice
24 Ounces of firm tofu
2 cups of Black Rice
2 tablespoons of vegetable oil
½ tsp kosher or sea salt
1 onion, sliced
1 ½ cups of sliced mushrooms
1 shredded/grated carrot
2 sliced green peppers
1 tablespoon of sake (white cooking wine can also be used)
1 ½ tablespoon of soy sauce (any variety)
1 tsp grated ginger
1 tablespoon of sugar
1 tablespoon of water
Mixture: 1 tsp cornstarch vs. 3 tablespoons of water
Boil 2 cups of Black Rice in 3 cups of water in a medium saucepan until tender, adding additional water as necessary; remove from heat cover and set aside.
Cut tofu into cubed strips, and put into a hot wok or skillet on high heat with oil and a little bit of salt. .Add onion, and mushrooms and stir fry for 5 minutes. Reduce heat to medium-low, and add carrot pieces, peppers, and tofu and sauté for a few minutes. Turn to low heat and add all the liquid ingredients and continue to simmer for 5 minutes, then add cornstarch mixture. Cook for 5 minutes, remove from heat and serve beside or on top of a mound of black rice.
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