Black Rice w/ Pineapples and Avocados
I had never heard of black rice before I read about it in the April/May issue of Living Without Magazine (the mag for people with allergies and food sensitivities).
From the magazine: "Striking Chinese black rice, also called "Forbidden Rice" because lore says it was reserved for emperors to promote longevity while common folks were literally forbidden from eating it, contains especially high levels of antioxidants, including the same anthocyanins found in blueberries, according to scientists at Louisiana State University Agricultural Center."
Wegmans sells it in its bulk section. Two cups runs about $2.50.
I followed the recipe in the magazine. I added coconut milk, pineapple, and avocado. It was okay.
No disrespect to the author ("Bowled Over": Wake up to a gluten free breakfast made of whole grains by Matthew Kadey), but I think my version is WAY tastier:
Black Rice Cereal
2 cups water
1 cup uncooked black rice
1 teaspoon ground ginger
2 tablespoons honey
1 teaspoon vanilla extract
non-dairy milk of choice
- Place 2 cups of water, rice, cinnamon, and ginger into a medium-size saucepan. Bring to a boil. Reduce heat, cover, and simmer until all the water has been absorbed, about 30 minutes.
- Stir in honey and vanilla. Let it cool for 5 minutes.
- To serve, add milk, raisins, sliced apples and bananas. This makes a very tasty breakfast. I use this recipe for oatmeal and millet as well.
- The only thing with black rice is it will stick to your teeth. So look in the mirror before you leave the house!
Also, a few months ago, I catered my first event. Fitness Chicks, a local Baltimore group, asked me to make vegan food for one of their meetings. I did a "Southern Dinner Party." Christina, that night's host, who was very gracious, made a picnic basket:
I made potato salad:
Macaroni and "Cheese", Kale Salad, Buffalo Tofu & Ranch Dip, Barbecue Beans:
And this is all of us together:
Thank you, Fitness Chicks!!!