Black Rice or Forbidden rice is very high in fiber and nutrients, it has a nutty taste that I like but it’s not something that I could eat everyday, it took me a while to get used to the texture, because unlike regular (white) rice, black (the same is true for brown rice) rice are “harder” to eat, it has more bite to it. What I usually do is mix it with white rice and add a little more water to improve the texture. I also like to make pilaf with it, it’s perfect for when we want to eat in front of the TV; less dishes to wash too, yay! 🙂
Pilaf is a rice dish similar to risotto but without the wine and the constant stirring to make it creamy. It’s very simple to make,you’re basically just cooking rice with broth and some spices which gives it a lot of flavor. I like that I can add whatever veggies or meat that I like or happen to have; it’s a very versatile dish that I think anyone can cook.
Basmati rice is what’s usually use for pilaf, but I find that this is a perfect dish for black rice too. I used Mark Bittman’s basic rice pilaf recipe as a guide and added one of my favorite ingredients, shiitake mushroom, and also some string beans and kangkong which I got from our backyard and pork tenderloin to make this very delicious and healthy one dish meal 🙂
saute the black rice with EV olive oil until it’s glossy
add stock/broth and simmer until all the liquid is absorbed then add the veggies
add kangkong leaves
..and sauteed pork tenderloin; mix.. and serve!
BLACK RICE PILAF with PORK TENDERLOIN,MUSHROOM, STRING BEANS AND WATER SPINACH
good for four persons
3 tablespoons extra virgin olive oil
8 ounces (1/4 kilo) pork tenderloin
1 1/2 cups black rice/forbidden rice
Salt and freshly ground black pepper
3 cups chicken stock ( homemade or canned)
1/2 cup shiitake mushroom, fresh or dried ( If using dried soak it half an hour before starting this dish)
12 string beans, cut into 1 inch
2 cups kangkong (water spinach)
Put one tablespoon of oil in a large, deep skillet with a lid over medium-high heat. When the oil is hot, add pork tenderloin pieces and cook until browned. Transfer to a plate, cover and set aside. Add the remainig 2 tablespoons of EV olive oil in the same pan, wait until it’s hot enough then add the onion. Cook, stirring, until the onion is browned. Browning the onion adds a wonderful flavor to the pilaf.
Add the rice all at once, turn the heat down to medium, and stir until the rice is glossy, completely coated with oil, and starting to color lightly, about 5 minutes. Season well with salt and pepper, then turn the heat down to low and add the stock all at once. Stir once or twice, then cover the pan.
Cook until most of the liquid is absorbed, about 15 minutes. Turn the heat to the absolute minimum (if you have an electric stove, turn the heat off and let the pan sit on the burner). Add the string beans and shiitake mushroom, cover and let cook for about 10 minutes or until the beans are tender, then add the water spinach, cover again and let rest for another 5 minutes then add the sauteed pork tenderloin. Mix/ toss well to combine. Taste and adjust seasoning before serving.
♥Thanks for reading…have a nice day!♥
Black Rice Pilaf
- 3 TABLESPOONS EXTRA VIRGIN OLIVE OIL
- 8 OUNCES 1/4 KILO PORK TENDERLOIN
- CHOPPED ONION
- 1 1/2 CUPS BLACK RICE/FORBIDDEN RICE
- SALT AND FRESHLY GROUND BLACK PEPPER
- 3 CUPS CHICKEN STOCK HOMEMADE OR CANNED
- 1/2 CUP SHIITAKE MUSHROOM FRESH OR DRIED ( IF USING DRIED SOAK IT HALF AN HOUR BEFORE STARTING THIS DISH)
- 12 STRING BEANS CUT INTO 1 INCH
- 2 CUPS KANGKONG WATER SPINACH
- PUT ONE TABLESPOON OF OIL IN A LARGE, DEEP SKILLET WITH A LID OVER MEDIUM-HIGH HEAT. WHEN THE OIL IS HOT, ADD PORK TENDERLOIN PIECES AND COOK UNTIL BROWNED. TRANSFER TO A PLATE, COVER AND SET ASIDE. ADD THE REMAINIG 2 TABLESPOONS OF EV OLIVE OIL IN THE SAME PAN, WAIT UNTIL IT’S HOT ENOUGH THEN ADD THE ONION. COOK, STIRRING, UNTIL THE ONION IS BROWNED. BROWNING THE ONION ADDS A WONDERFUL FLAVOR TO THE PILAF.
- ADD THE RICE ALL AT ONCE, TURN THE HEAT DOWN TO MEDIUM, AND STIR UNTIL THE RICE IS GLOSSY, COMPLETELY COATED WITH OIL, AND STARTING TO COLOR LIGHTLY, ABOUT 5 MINUTES. SEASON WELL WITH SALT AND PEPPER, THEN TURN THE HEAT DOWN TO LOW AND ADD THE STOCK ALL AT ONCE. STIR ONCE OR TWICE, THEN COVER THE PAN.
- COOK UNTIL MOST OF THE LIQUID IS ABSORBED, ABOUT 15 MINUTES. TURN THE HEAT TO THE ABSOLUTE MINIMUM (IF YOU HAVE AN ELECTRIC STOVE, TURN THE HEAT OFF AND LET THE PAN SIT ON THE BURNER). ADD THE STRING BEANS AND SHIITAKE MUSHROOM, COVER AND LET COOK FOR ABOUT 10 MINUTES OR UNTIL THE BEANS ARE TENDER, THEN ADD THE WATER SPINACH, COVER AGAIN AND LET REST FOR ANOTHER 5 MINUTES THEN ADD THE SAUTEED PORK TENDERLOIN. MIX/ TOSS WELL TO COMBINE. TASTE AND ADJUST SEASONING BEFORE SERVING.