This black rice risotto is the top-notch of all kinds of risotto. Some chefs and cooks might not agree with me, but I'm here standing straight, no backing down! I believe in all the healthy potentials it offers.
When we talk about nutritional food, I thought about anything purple-coloured food. Not green but purple, why? I’m not really sure. It’s not that I like wearing a purple-coloured shirt which I don’t have, nor is it my birthstone, though I’m fascinated with the amethyst.
Maybe it’s because I read too much about cancer, diabetes, blood pressure. Any dietitian or nutritionist or anybody who understands and respects all the nutritional value of each food always talks about antioxidants, anti-inflammatory and maybe more “anti”. It is also touted that foods with a natural purple hue offer a wide array of health benefits from fruits to vegetables and grains. This led to my obsession with purple sweet potato, blueberries, blackberries, purple asparagus, purple cauliflower, eggplant, passion fruit, mangosteen, acai berries, dragon fruit and one of the best, black rice or forbidden rice.
Anthocyanin is the main pigment of black rice that gained attraction among the researchers due to its high antioxidant activity, health benefits and natural colouring properties for food processing Just a spoonful of black rice bran contains more health-promoting anthocyanin antioxidants that are found in a spoonful from blueberries. This is why Black rice is in my repertoire.
Growing up, we only plant black rice for making special desserts and rice wine for special occasions, I can’t imagine how healthy the rice wine that my great grandparents made from black rice and is pure and unadulterated (This might be one of their secret elixir for staying strong and healthy despite their old age:)). Aside from the health benefit you get from it, I fell in love with its chewy texture and a rich nuttery and nutty aroma with a hint of settled sweetness that makes it delicious.
One thing I acquired over the years as a cook to other families was developing a menu and set it up on my table.
Menu for a party of four
Starter: Kale and tomato salad with sherry vinaigrette
Main course: Black rice risotto with baked lemon garlic shrimp, easy roasted asparagus and diced avocado.
Dessert: Blueberry-lime tart
For the Kale salad, I made it very simple (kale, tomatoes, shaved parmesan, dried cranberries, tomatoes and sherry vinaigrette).
After washing, tearing it apart and spinning it to dry - transfer it to a bigger bowl, add a good splash of your best extra virgin olive oil, toss to coat the greens. The secret for the kale is to give a therapeutic gentle massage to soften the leaves. In a small bowl, start with 2 tablespoons of vinegar available (I like a nice sherry vinegar for kale salad), 2 tablespoons of olive oil, 1 tablespoon of honey or maple syrup, salt and pepper to taste. Whisk then add to the prepared kale followed by the dried cranberries, currants or raisins of your choice. Toss them all together and let it sit while you are preparing the main course. Before serving, add the sliced tomatoes and shaved parmesan, add more vinegar, oil, or seasoning if needed according to the quantity of kale you’re serving.
📖 Recipe
ROASTED ASPARAGUS
Ingredients
- 1 Pound asparagus, wash and remove the hard end part.
- 2 Tablespoon extra virgin olive oil
- ½ Teaspoon Pink salt and freshly ground pepper
Instructions
- Preheat the oven to 425°F (220C). Cut the asparagus into 2 inches and put it in a mixing bowl.
- Add the olive oil, salt and pepper and toss to combine.
- Arrange the asparagus on a baking sheet in a single layer and bake in the preheated oven for 10-12 minutes or until just tender
Nutrition
📖 Recipe
BLACK RICE RISOTTO WITH LEMONY SHRIMP AND ROASTED ASPARAGUS
Equipment
- Medium {2 quarts} saucepan
Ingredients
- 1 cup black rice
- 4-5 cup Cups chicken stock
- 1 medium cooking onion, finely diced
- 2 stalks celery, finely diced
- 1 tablespoon extra virgin olive oil + extra for drizzling
- 3 tablespoons butter
- ½ teaspoon salt
- freshly grated black pepper
- ½ cup grated parmesan cheese
- 1 medium avocado, diced
Instructions
- Place a medium-size saucepan over medium-high heat. Add the broth and bring to boil, lower the heat to the lowest setting and then put the lid on to keep it hot.
- Place another medium-size saucepan (with a lid) over medium-low heat, add olive oil. Once heated, add the onions and celery and let it sweat for 3 to 5 minutes with the lid on until the vegetables are soft.
- Increase the heat to medium, add the rice and continue cooking for 3 minutes stirring often so as not to allow the rice to stick at the bottom of the pan. Laddle in ¾ cup of hot chicken stock. Stir once in a while until the liquid is absorbed - about 7 minutes. Continue adding ½ cup of the stock at a time until the rice is tender with a little bite as you chew - about 40- 50minutes.
- Add butter, ½ teaspoon salt and a few grinds of pepper. Mix, scraping the sides and bottom of the pan. Remove the pot from the heat, add the grated parmesan and stir to combine until creamy. Add extra seasoning and parmesan according to your taste.
- Serve immediately topped with roasted asparagus, baked lemon- garlic shrimp (check the note below for the recipe), scatter the diced avocado and drizzle remaining olive oil to finish.
Thank you for coming! Let me know what you think.