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Black Rice Pilaf
The deep hues of black rice indicate a high level of designer antioxidants called anthocyanins, which have strong anti-inflammatory properties that work against diabetes, heart disease and alzheimers. And the flavor is a rich, nutty sweetness that needs no additional effort.
black rice pilaf
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
black rice pilaf
Instructions
  1. Bring rice and broth to a boil over high heat. Cover and reduce heat to low. Simmer until tender, about 25 minutes. Fluff with a fork. Makes about 4 cups cooked.
  2. Sauté chopped veggies and edamame in a few tablespoons of water (or broth if you have extra!) Salt and pepper to taste. Note: ideal cooking times may vary for individual vegetables. Cook garlic, onions, mushrooms until soft. Cook broccoli, carrots, peppers, zucchini, cauliflower, etc. until bright in color but still crisp. Add greens last to avoid over-cooking.
  3. Whisk together oil, balsamic vinegar and maple syrup. For an Asian flavor, add soy sauce.
  4. Combine sauce, veggies and rice. Heat and stir for an additional minute. Top with your favorite garnishes (green onion, cilantro, parsley, dried seasonings like Italian seasonings, chili powder, cumin, turmeric, ginger, and sunflower, pumpkin or sesame seeds.
Recipe Notes

Processed grains like white rice look and taste bland because they are…(unless they are dyed to attract the evolutionary instinct to eat a rainbow, or fried in saturated fat and salt) When there is no color, there is no nutritional value. The deep hues of black rice indicate a high level of designer antioxidants called anthocyanins, which have strong anti-inflammatory properties that work against diabetes, heart disease and alzheimers. And the flavor is a rich, nutty sweetness that needs no additional effort.