cooking.nytimes.com
Black Rice and Red Lentil Salad Recipe
This colorful mixture is hard to resist, with its contrasting chewy and crunchy textures and the nutty Asian dressing Black rice, high in antioxidant-rich anthocyanins, is now a staple in my pantry.
forbidden rice, water, edamame, lentils, broken walnuts, rice vinegar, lime juice, ginger, sesame oil, grapeseed oil, cilantro
cooking.nytimes.com
Black Rice and Arborio Risotto With Artichokes Recipe
You can use fresh baby artichokes for this if they’re in season Otherwise, it may be easier to find frozen ones.
forbidden rice, artichoke hearts, lemon, vegetable stock, olive oil, onion, garlic, arborio rice, thyme leaves, sauvignon blanc, parsley, lemon juice, parmesan cheese
cooking.nytimes.com
Black and Brown Rice Stuffing With Walnuts and Pears Recipe
Pears and walnuts complement dark black and pale brown rice in this sweet and savory mixture Make sure you don’t overcook the pears; they need only a quick sear in the pan The cooked grains will keep for 3 days in the refrigerator and can be frozen
forbidden rice, brown rice, water, olive oil, onion, celery, garlic, butter, pears, walnuts, lentils, sage, thyme leaves
cooking.nytimes.com
Black and Arborio Risotto With Beets and Beet Greens Recipe
The red from the beets will bleed into the white rice in this nutrient-dense risotto Both the beets and the black rice contribute anthocyanins, flavonoids with antioxidant properties.
forbidden rice, vegetable stock, beet greens, olive oil, onion, arborio rice, garlic, dry white wine, beets, parmesan cheese, parsley
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Vegetable Fried Rice
This dish combines the nutty flavor of brown rice with the fresh taste of bell peppers, baby peas, and other vegetables.
water, brown rice, peanut oil, yellow onion, green bell pepper, garlic, red pepper flakes, green onions, soy sauce, petite peas, sesame oil, peanuts
