black rice Archives - Epicurean Vegan

Black Rice Salad with Craisins & Shiitakes

November 5, 2017 by Epicurean Vegan

Black rice, a.k.a forbidden rice, rarely gets the kudos it deserves. It’s full of antioxidants (that help prevent cardiovascular disease, protect against cancer, detox the body, reduce inflammation, and improve brain function) and anthocyanins phytochemicals that aid in reducing cholesterol. This powerful whole grain also slows down absorption of sugar in the blood to help prevent diabetes, and of course, its a fiber superstar. Now about those shiitake mushrooms . . . like black rice, this special fungi protects the heart, fights cancer, improves brain function, and reduces inflammation, it’s also a powerful immune-booster, so when you’re feeling sluggish and sick this winter, pile on the ‘shrooms! This whole salad is full of tasty awesomeness and is perfect as a side dish or a take-to-the-office lunch.

INGREDIENTS:
1 C black rice
1/2 C wild rice mix (this is for variety, but feel free to just use more black rice)
2-3/4 C vegetable broth
1 Tbs olive oil
2 garlic cloves, minced
1 C onion, chopped
3-4 C sliced shiitake and white mushrooms
3 C fresh spinach, chopped
2 Tbs fresh sage, minced
1 Tbs fresh thyme, minced
1 tsp salt
1/2 tsp black pepper
1/4 C white wine
1/2 C Craisins
1/2 C pepitas

DIRECTIONS:
Combine the rice and vegetable broth in a large sauce pan; bring to a boil. Reduce the heat to low, cover, and let it simmer for 35-45 minutes, or until the liquid is absorbed. Meanwhile, in a large skillet over medium heat, heat the olive oil and garlic. Add the onion and cook until softened and translucent. Add the mushrooms and cook another 5-10 minutes, then toss in the spinach and add the white wine. Let the spinach cook down, then add the sage, thyme, salt, and pepper. Add the mushroom mixture to the cooked rice and fold in the Craisins and pepitas. Serve hot, warm, or cold. Enjoy!

Black Rice Salad with Craisins & Shiitakes

Cook time

45 mins

Total time

45 mins

Black rice, a.k.a forbidden rice, rarely get the kudos it deserves. It's full of antioxidants (that help prevent cardiovascular disease, protect against cancer, detox the body, and, reduce inflammation, and improve brain function) and anthocyanins phytochemicals that aid in reducing cholesterol. This powerful whole grain also slow down absorption of sugar in the blood to help prevent diabetes, and of course, its a fiber superstar. Now about those shiitake mushrooms . . . like black rice, this special fungi protects the heart, fights cancer, improves brain function, and reduces inflammation, it's also a powerful immune-booster, so when you're feeling sluggish and sick this winter, pile on the 'shrooms! This whole salad is full of tasty awesomeness and is perfect as a side dish or a take-to-the-office lunch.

Author: Epicurean Vegan

Serves: 6-8

Ingredients

1 C black rice
½ C wild rice mix (this is for variety, but feel free to just use more black rice)
2-3/4 C vegetable broth
1 Tbs olive oil
2 garlic cloves, minced
1 C onion, chopped
3-4 C sliced shiitake and white mushrooms
3 C fresh spinach, chopped
2 Tbs fresh sage, minced
1 Tbs fresh thyme, minced
1 tsp salt
½ tsp black pepper
¼ C white wine
½ C Craisins
½ C pepitas

Black Rice & Lentil Thai Bowls with Cashew-Coconut Curry Sauce

September 29, 2014 by Epicurean Vegan

You’re going to need a big bowl to fit in all this goodness. It’s easy to go overboard with different veggies and toppings, but I think I found a great combination for these Thai bowls. Not only are they vegan, but they’re gluten-free too. The flavors of the sauce mingle beautifully with the steamed cauliflower, tofu and kale. The pepitas also add a nice extra crunch as well. Served warm or cold, these bowls are great to take to work for a filling, protein-packed lunch.

INGREDIENTS:
2-1/2 C vegetable broth
1 C black rice
1 C green lentils
1 head cauliflower
14-oz extra firm tofu, drained, pressed and cubed
Salt and pepper, to taste
2 carrots, grated
3 C kale, chopped
1 C green onion, sliced
1/2 C pepitas
Cashew-Coconut Curry Sauce:
1 C cashews, soaked in hot water for about an hour
2 cloves garlic
1 can coconut milk
1 Tbs fresh ginger, grated
2 Tbs peanut butter
Juice from one lime
1 Tbs curry powder
1 tsp salt

DIRECTIONS:
To begin, combine the rice, lentils and vegetable broth in a large soup pot and bring to a boil. Stir, reduce heat, and cover; cook for 40-45 minutes. This will give you plenty of time to get everything else prepared: chop the veggies, saute the tofu and steam the cauliflower. For the tofu, I just sauteed the cubes in a dry skillet until slightly browned. Steam the cauliflower florets for about 8-10 minutes—not too much though because you want to avoid making the cauliflower too mushy (unless you like that sort of thing). I prefer them to have a little bit of crunch. To make the sauce, toss the garlic cloves in a food processor and mince. Next, add all of the other sauce ingredients and puree for several minutes until completely smooth. Transfer to a small saucepan and heat over medium-low heat until it thickens just a little—only a couple of minutes.

Once the rice and lentils are done, fluff with a spoon. To serve, start with some rice-lentil mixture, then add the kale, tofu, cauliflower, carrots, green onions, sauce and top with the pepitas. Absolutely delicious! Enjoy!

Black Rice & Lentil Thai Bowls with Cashew-Coconut Curry Sauce

Prep time

10 mins

Cook time

45 mins

Total time

55 mins

You're going to need a big bowl to fit in all this goodness. It's easy to go overboard with different veggies and toppings, but I think I found a great combination for these Thai bowls. Not only are they vegan, but they're gluten-free too. The flavors of the sauce mingle beautifully with the steamed cauliflower, tofu and kale. The pepitas also add a nice extra crunch as well. Served warm or cold, these bowls are great to take to work for a filling, protein-packed lunch.

Author: Epicurean Vegan

Serves: 6

Ingredients

2-1/2 C vegetable broth
1 C black rice
1 C green lentils
1 head cauliflower
14-oz extra firm tofu, drained, pressed and cubed
Salt and pepper, to taste
2 carrots, grated
3 C kale, chopped
1 C green onion, sliced
½ C pepitas
.
Cashew-Coconut Curry Sauce:
.
1 C cashews, soaked in hot water for about an hour
2 cloves garlic
1 can coconut milk
1 Tbs fresh ginger, grated
2 Tbs peanut butter
Juice from one lime
1 Tbs curry powder
1 tsp salt

Directions

To begin, combine the rice, lentils and vegetable broth in a large soup pot and bring to a boil. Stir, reduce heat, and cover; cook for 40-45 minutes.
This will give you plenty of time to get everything else prepared: chop the veggies, saute the tofu and steam the cauliflower.
For the tofu, I just sauteed the cubes in a dry skillet until slightly browned.
Steam the cauliflower florets for about 8-10 minutes---not too much though because you want to avoid making the cauliflower too mushy (unless you like that sort of thing). I prefer them to have a little bit of crunch.
To make the sauce, toss the garlic cloves in a food processor and mince. Next, add all of the other sauce ingredients and puree for several minutes until completely smooth. Transfer to a small saucepan and heat over medium-low heat until it thickens just a little---only a couple of minutes.
Once the rice and lentils are done, fluff with a spoon.
To serve, start with some rice-lentil mixture, then add the kale, tofu, cauliflower, carrots, green onions, sauce and top with the pepitas. Absolutely delicious! Enjoy!

Black Rice Salad

November 1, 2012 by epicureanvegan

I was thumbing through Party Vegan for Halloween foods and I was thrilled to find this salad that was not only delicious, but gluten-free as well. It was perfect for our Halloween party. I recommend making the rice ahead of time since it needs to cool in the fridge. It also would hurt to chop up the veggies and cook the sweet potatoes ahead of time, too, so you save yourself a headache of trying to get all done right away. I doubled the recipe, but I’ll list the original recipe amounts below. Also, the original recipe suggests serving the salad on a bed of shredded lettuce, but I opted to serve it in a bowl, sans lettuce.

INGREDIENTS:
1 large sweet potato, peeled and cut into 1/2″ dice
1/4 C + 1 Tbs olive oil
Salt and pepper
2 medium carrots, shredded
1 medium orange bell pepper, finely chopped
1/4 C minced onion
2 Tbs fresh parsley
15-oz can garbanzo beans, drained and rinsed
3 C cold cooked black rice
3 Tbs lemon juice
1 tsp garlic, minced
1/2 tsp dry mustard

DIRECTIONS:
Preheat oven to 425. Spread the sweet potatoes on a lightly greased baking sheet; drizzle with 1 Tbs of olive oil. Season with salt and pepper and roast for 15 minutes. I recommend turning them once halfway through, otherwise, they’ll get too browned on one side.

In a large bowl, combine the carrots, bell pepper, onion, parsley, and garbanzo beans.

In a small bowl, whisk together the remaining olive oil, lemon juice, garlic, mustard, 1/2 tsp salt, and 1/4 tsp black pepper.

The recipe only says to combine the cooled sweet potatoes and rice together, but doesn’t indicate when to mix them in with the rest. But I think I’m a pretty smart cookie and combined everything and tossed it all with the dressing. Enjoy!

Black Rice Salad

I was thumbing through Party Vegan for Halloween foods and I was thrilled to find this salad that was not only delicious, but gluten-free as well. It was perfect for our Halloween party. I recommend making the rice ahead of time since it needs to cool in the fridge. It also would hurt to chop up the veggies and cook the sweet potatoes ahead of time, too, so you save yourself a headache of trying to get all done right away. I doubled the recipe, but I'll list the original recipe amounts below. Also, the original recipe suggests serving the salad on a bed of shredded lettuce, but I opted to serve it in a bowl, sans lettuce.

Author: Epicurean Vegan

Ingredients

1 large sweet potato, peeled and cut into ½" dice
¼ C + 1 Tbs olive oil
Salt and pepper
2 medium carrots, shredded
1 medium orange bell pepper, finely chopped
¼ C minced onion
2 Tbs fresh parsley
15-oz can garbanzo beans, drained and rinsed
3 C cold cooked black rice
3 Tbs lemon juice
1 tsp garlic, minced
½ tsp dry mustard

Directions

Preheat oven to 425.
Spread the sweet potatoes on a lightly greased baking sheet; drizzle with 1 Tbs of olive oil. Season with salt and pepper and roast for 15 minutes. I recommend turning them once halfway through, otherwise, they'll get too browned on one side.
In a large bowl, combine the carrots, bell pepper, onion, parsley, and garbanzo beans.
In a small bowl, whisk together the remaining olive oil, lemon juice, garlic, mustard, ½ tsp salt, and ¼ tsp black pepper.
In a small bowl, whisk together the remaining olive oil, lemon juice, garlic, mustard, ½ tsp salt, and ¼ tsp black pepper.
The recipe only says to combine the cooled sweet potatoes and rice together, but doesn't indicate when to mix them in with the rest. But I think I'm a pretty smart cookie and combined everything and tossed it all with the dressing. Enjoy!

Black Rice Salad with Craisins & Shiitakes

Black Rice & Lentil Thai Bowls with Cashew-Coconut Curry Sauce

Black Rice Salad

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