I ate this black rice cooked with zucchini in the city and since then it has been on my mind to reproduce the recipe at home, especially since it is very tasty and healthy. Do not be intimidated by the color, if you cook it correctly you will be rewarded with a fragrant, delicious black rice, with a slightly elastic texture and very fine.
I managed to impress and show something new to our guests, the recipe was requested, so it's good and for us it will become one of the basic garnishes - that this wild rice is also very full of nutrients! I chose to do it only with carrots this time, but it goes with any favorite vegetables.
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This is what the rice I bought at a supermarket looks like.
Do not believe the cooking time on the box, anyway you orient yourself after the tooth :)
I read various recommendations that it would be good to soak the rice in water an hour before boiling.
I don't think it's mandatory, but I had this time available and put it in the water.
Notice that the water will turn brown, but it is absolutely normal.
I drained this purple water and washed the rice in 1-2 more waters.
Fill a large 5-liter saucepan with water, almost full. Put 1 tablespoon of salt and leave on the fire until it starts to boil.
As soon as the water boils, add the rice (washed well and drained), and let it boil slowly for 40-45 minutes.
After 25 minutes, periodically taste the rice and it will be ready when it has an elastic texture but is not raw.
When it is ready, pour it into a sieve and drain the water in which it boiled.
Now quickly put a little oil in a pan or pan, possibly combined with a small cube of butter.
Put there for 2-3 minutes any vegetables you like - carrots, peppers, onions, zucchini, mushrooms, etc.
As you can see, I chose 1 julienned carrot.
After the vegetables are slightly cooked, add the drained rice and salt to taste.
Stir, turn off the heat and the rice is ready.
Serve with anything you like, meat, fish, vegetables, etc.
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