If brown rice doesn't get you motivated to eat healthy, try cooking with black instead. The dark grain is thought to have been exclusively eaten by the emperors of China due to its abilities to enrich health and ensure longevity. Although we can't really back that up, black rice enhances any plate with its dark purple color.
This salad tastes delicious while hot but also is so refreshing after being chilled in the fridge.
- 1 cup uncooked black rice
2 1/2 cups vegetable stock
1 small butternut squash
Salt and pepper, to taste
1/4 cup unsweetened coconut flakes
1 1/2 tablespoon lime juice
2 green onions, chopped
- Place a saucepan over medium-high heat, and add the black rice and vegetable stock. Bring to a simmer, then cover and cook for 25 minutes, or until rice is steamed and no liquid remains.
- Peel and seed the butternut squash, then cut into small cubes. Place on a sheet tray, and toss in olive oil and salt and pepper. Bake at 350ºF for 30 minutes, or until just browned around the edges.
- In a small pan, heat the coconut over high heat until the edges are toasted.
- Place the black rice and butternut squash in a large bowl, and mix together with the lime juice, 1/2 tablespoon plus 1/2 teaspoon olive oil, and salt and pepper to taste.
- Divide between four bowls. Top with toasted coconut flakes and chopped green onion.
- Side Dishes
- North American
- 4 servings
- Total Time
- 29 minutes, 59 seconds