Vibrant black rice bowl

 

This recipe came about from leftover rice, an abundance of rainbow chard from my garden and some shredded carrots that were extra from making sushi earlier in the day.

 

Black rice is also known as “forbidden rice”. In Ancient China, forbidden rice was reserved for royalty as they believed it was more nutritious and had longevity properties.

 

Modern science tells us that this richly colored rice is in fact superior in nutrition than the common white or brown rice with its higher percentages of antioxidants, protein and fiber.

 

1 cup black rice, cooked according to package directions

2 tbs. sesame seeds

6 large leaves of rainbow chard, leaves separated from stems

1 tbs. olive oil

2 medium carrots, peeled and shredded

Toasted sesame seed oil

Coconut amino’s

 

Prepare a sheet of parchment paper to pour sesame seeds on to cool, about 15” wide.

In a dry sauté pan over medium-low heat, add the sesame seeds. With a wooden spoon toss seeds every few minutes until lightly toasted. About 4 minutes. Pour onto prepared parchment paper, set aside.

 

Divide rice into 6 bowls.

 

Roughly chop chard. In sauté pan add oil and sauté chard until wilted and beginning to get crispy, add a little salt. Remove from heat, divide evenly between the rice bowls.

 

Cut chard stems into slices. Place pan back onto medium fire, add 1 tsp. olive oil. Add chard stems, cook for a few minutes until tender. Divide evenly between rice bowls.

 

Divide the carrots between bowls.

Sprinkle with coconut amino’s, toasted sesame oil and toasted sesame seeds.

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