Rice. It’s typically thought of as the boring side dish used
for soaking up sauces or saving your precious phone from water damage. We’ve
all had bad rice experiences…. The dry, bland, cardboard-would-be-better variety.
The chewy, sticky, this-is-nearly-playdough kind. And butter drenched, heart attack-waiting-to-happen
kind. But rice can be delicious (shocker, I know). It can be perfectly tender,
aromatic and a satisfying side.
The main issues with cooking rice are usually user error and
I’ve been guilty of these errors more than once! Spending a few extra minutes
doing your recipe research will be a huge benefit.
This Little Piggy’s rice tips:
1) Pick
the right rice. You need to select
the best rice to complement the rest of the meal. We have been inundated with
varieties of rice so do a little research before your reach for the bag of
Uncle Ben’s and make sure that the brown, jasmine, black, bomba, basmati, or
whichever type you’re cooking, is the best pairing for the other dishes.
2) Prepare
it properly. Every variety of rice requires different techniques to ensure the
end result won’t disappoint. Check whether rinsing or soaking the grains is
most appropriate for the variety you’re using. Also, cooking times vary based
on the type of grain, so be mindful of how long you should leave the rice on
the stove.
3) Select
the boiling liquid carefully! The type of liquid you use to cook the rice can
really affect flavor. Water might not always be the best option, so experiment
with chicken or vegetable stock, wines or different combinations and
proportions.
My recipe for Cherry Almond Black rice strikes a
sweet-tart-nutty balance that marries the flavors of summer and fall. The
cherries bring vitamin C and fiber to this dish, as well as potassium. Almonds
bring vitamin E, protein, manganese and cooper to the dish and are linked to
lowering blood sugar levels, enhancing energy and heart health. Certain studies
have even linked black rice to reducing inflammation, so don’t shy away from
these carbs!
Cherry Almond Black Rice
1 cup black (or forbidden) rice, rinsed
½ cup frozen pitted cherries, thawed
½ cup raw almonds
2 tbsp butter
Rinse rice twice in cold water. Bring 1 ¾ cup of water and
the rice to a boil in a large uncovered pot. Once water boils, cover and reduce
heat to medium-low. Simmer for 30 minutes.
While the rice is cooking, roughly chop the cherries and
almonds. Place 2 tbsp of butter in a large saucepan to melt. Add the almonds
and toast lightly for 2 minutes over medium heat. Remove with a slotted spoon and set aside.
When rice has been cooking for 30 minutes, add the chopped
cherries (be sure to re-cover the rice) to heat through. Simmer for an
additional 5 minutes When rice and cherries have finished cooking, transfer to
the large saucepan with the remnants of the butter. Cook over high heat for 1
minute. Add almonds and season with salt and pepper to taste.
Serve with wilted greens, such as spinach or Swiss chard and
a light protein. Enjoy!
