There was a whole lot of love on Instagram with this Asian Style Black Rice recipe. Sadly we didn’t have the blog up and going at the time, but now we do so here is the low down. Black Rice takes a while to cook, so make sure you are aware of this.
Now for an interesting fact about Black Rice. It’s actually a whole lot more nutritious than its brothers/sisters/cousins anyway the white rice and brown rice varieties. The protein, fat and carbohydrate count is very similar but where it gets very different is when we talk about the antioxidants. Black Rice has up to 8 times as many antioxidants than some white grain varieties. You can read more about this in this research analysis.
Anyway, lets get back to the recipe. This one, as well as pretty much every recipe we do, is very easy. Also very quick. Follow the instructions below and let us know how yours turns out. You can tag us on instagram or send us photos of your version.
Asian Style Black RicePrint Recipe
- 1 head of Broccoli (cut into small florets)
- 200g Edamame
- 1 Red Capsicum (sliced)
- 5 Spring Onions (finely chopped)
- 1 & 1/2 cups of Black Rice
- 2 tsp Tamari
- 2 tsp Maple Syrup
- 1 tbsp rice vinegar
- 1/2 a long red Chilli (finely chopped)
- 1 clove Garlic (crushed)
Start with cooking the Black Rice (follow the instructions on the packet)
While that cooks you want to put a pot of boiling water on the stove and when this is on a rolling boil, add the Edamame and cook for 3-5 mins, until bright green.
Take the Edamame off and drain. Set aside to cool.
Cut up your broccoli, red capsicum and throw into a hot pan with a splash of olive oil. Fry these for 5-6 mins or until they have a little bit or burn to them. Remove and place into a large serving dish.
Take all the ingredients for your dressing and mix in a bowl. Set aside.
Peel the Edamame and place the little beans into the same dish as the broccoli and capsicum.
Pour over the rice and dressing, mixing them all together.
Then slice up your spring onion and throw over the top.
Serve warm and enjoy.