Two black rice recipes in a row? I guess that tells you how delicious it is.
In truth, I cooked this one (or a variation of) before Christmas and forgot to take a photo, so here it is again. There are lots of ingredients but don’t let that put you off – there’s only minimal prep and it’s a very easy dish that adapts to whatever vegetables you have in stock.
- 1/2 cup black rice
- 2 tbsp olive oil
- 1 large leek cut into 2cm rings
- handful of mushrooms cut into quarters
- 2 sticks of celery chopped into 2 cm chunks
- 3 cloves garlic, crushed or sliced very finely
- 2 tbsp tamari sauce
- 1 tbsp coconut aminos
- 3 cm grated ginger and/or 1/2 tsp grated galangal
- 1 red pepper cut into 1 cm slices
- Optional – half a red chilli
- 1/2 a cauliflower cut into small florets and chunks of stalk
- 1 cup of prawns
- 1/2 mango cut into small dice
- 3 or 4 kale leaves torn into strips
- 1 tbsp Thai fish sauce
- Zest and juice of 1 lime
- Put the black rice into a saucepan with 3 times the volume of water and a pinch of salt, bring to the boil and simmer for 20 minutes.
- Meanwhile, in a heavy based wok, gently heat the olive oil and toss in the leek, mushrooms, and celery and cook until starting to soften and colour – about 10 minutes.
- Add the tamari and coconut aminos, ginger and garlic and gently combine ingredients for 1 minute.
- Add the cauliflower and red pepper (and optional fresh chilli) and toss everything together, maintaining a medium heat to cook everything without burning for a further few minutes.
- When everything is cooking well and the cauliflower is starting to soften a little, push the vegetables to one side and add the prawns to the bottom of the wok, tossing them in the juices to ensure they cook all the way through.
- Add mango, kale and fish sauce.
- When the black rice is cooked turn the heat up high under the wok and add the rice to the pan, using as much of the dark purple water as possible without making the dish too watery.
- Gently stir and combine all the ingredients incorporating the lime zest and juice just before serving.
You could use lots of different vegetables for this dish – I simply used what was in the fridge. Swap shallots for leeks, fennel for celery, mange tout for mushrooms, spinach for kale – whatever takes your fancy.