(Note: I’m trying to eat healthier now, so I wouldn’t use such a sugary sauce with so many artificial ingredients. But that’s what I had on hand then).
Heartier, tastier, and healthier than brown rice, it makes incomparable stir-fries.
I tried black rice for the first time this week. Katherine cooked it with some sugar snap peas, broccoli, and English peas in a stir fry with a simple soy and teriyaki sauce. I wished I’d taken a picture. Green vegetables swam in a mountain of purple-black grains like little Scrooge McDucks.
And I didn’t have to seek out a specialty store and spend big bucks on it, either. I found it at the Picayune, MS, Wal-Mart, right above the white and brown rice.
I highly recommend you give it a try. Use it anywhere you’d use brown rice. Use it in stir fries or other Asian-inspired cooking. Or just make yourself a bowl and go. You won’t regret it.