7 Black Rice Dinner Recipes You Can Enjoy At Home

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Black rice is also commonly referred to as forbidden rice. It’s less popular than wild, brown, and white rice, but is full of nutritional benefits. It’s got far more health benefits than its lighter counterparts, thanks to the extra antioxidants that it contains. Black rice also contains plenty of soluble fiber, anti-inflammatory properties, and anti-aging benefits.

When you want to enjoy carbs but still lose weight, black rice is something you want to consider. Studies have shown that it can reduce the risk of numerous cancers, as the antioxidants are absorbed easily through the intestines and protect against the free radicals in the body.

But how do you use it? Can you just create a traditional Oriental dish or replace it with your noodles or rice in Mexican and pasta dishes? Here’s a look at seven delicious black rice dinner recipes that you want to start making today.

Scallions and Snap Peas with Black Fried Rice

Fried rice is one of the most popular Oriental dishes. You want to get grains that are just a couple of days old for this dish to work best. If you don’t have black rice, you can use other types or quinoa, but you won’t get all the nutritional benefits. The best thing about this dish is you’ll have a dinner ready in 20 minutes!

Ingredients:

  • 2tbsp olive oil
  • 2 carrots, chopped
  • 1 yellow onion, chopped
  • 1 bunch of scallions, sliced with green and white parts separated
  • 1 cup of snap peas, sliced
  • 2 cloves of garlic, crushed
  • 1tbsp ginger, grated
  • 3 cups of black rice, cooked
  • 3tbsp Liquid Amino
  • 2tsp toasted sesame oil
  • 1tsp sriracha
  • 2 eggs, beaten
  • 1tbsp hemp seed

Method:

  • Heat the olive oil in a large wok and then fry the onion, white parts of the scallion, and the carrot for five minutes
  • Add the snap peas, green scallion parts, ginger, and garlic frying for another two minutes
  • Add the rice and fold to combine, before stir-frying for two minutes
  • Add in the liquid amino’s, sriracha, and sesame oil, stirring to combine everything
  • Push the rice to the sides of the pan to create a well and pour the eggs into that well, and then stir gently until the eggs are almost set
  • Mix the rice and eggs and then add in the hemp seed

This is a dish best served right away. You can add some chicken or shellfish to the top of the fried rice if you want, but it does make a delicious dish on its own.

Garlic Matcha Chickpeas and Black Rice Ramen

This is another extremely easy dish to make at the end of a long day. There’s no reason to order takeout at all.

Ingredients:

  • 1 baby bok choy, sliced down the center
  • 2 cups of black rice ramen
  • 1 can of chickpeas, drained
  • ¼ cup of carrots, grated
  • 1 bunch of enoki mushrooms
  • 1/2tsp garlic powder
  • 3/4tsp salt, divided
  • 1 1/2tsp olive oil
  • 1 avocado
  • 1/4tsp sesame seeds

Method:

  • Preheat the oven to 350F
  • Cook the black rice ramen as the packing says, rinsing and putting to one side
  • Mix the chickpeas with the garlic powder, half a tsp of salt and tbsp. of olive oil, mixing well
  • Place the covered chickpeas on one side of a lined cookie sheet and lay the bok choy center up on the other side
  • Drizzle the sheet with the rest of the salt and oil, and then bake for 10 minutes
  • Add the mushrooms to the chickpeas and bok choy and then put in the oven for another 5 minutes
  • Put the black rice noodles at the bottom of your bowl and top with the rest of the ingredients, including the carrots, avocado, and sesame seeds

The kids will love helping to arrange the bowls with you. You can also put the ingredients in separate bowls in the middle of the table, letting your family grab as much or as little of each item they would like.

Black Rice with Baked Orange Cauliflower

How about getting a few more vegetables in your diet? Cauliflower is one of those vegetables that you need to have right now. It offers all the benefits of dark leafy greens and more. This recipe is another that will take less than 30 minutes to put together, but it will appear like you’ve had it cooking all day.

Ingredients:

  • 1 egg
  • 1 cup of panko crumbs
  • 1 cauliflower head, chopped into florets
  • 2tbsp corn-starch
  • 6tbsp orange juice
  • ¼ cup of honey, preferably raw
  • 2tbsp soy sauce
  • 2tbsp rice vinegar
  • 2tsp ketchup
  • 1/2tsp sriracha, or to taste
  • 1/4tsp ginger, grated
  • 1 garlic clove, crushed
  • 3 cups of black rice, cooked
  • 2 green onions, sliced
  • 1tsp sesame seeds

Method:

  • Preheat the oven to 400F and line a cookie sheet with parchment paper
  • Whisk the egg in a bowl
  • In a second bowl add the panko crumbs
  • Dip the cauliflower florets into the egg and then panko crumbs, spreading the coating around the cauliflower with your fingers, and then place on the parchment paper covered cookie sheet; repeat with the rest
  • Put in the oven for about 15 minutes, until golden brown
  • Meanwhile, whisk the corn-starch and a tbsp. of water in a bowl and put to one side
  • In a sauce pan, mix the orange juice, soy sauce, honey, ketchup, rice vinegar, sriracha, garlic, and ginger and bring the mixture to a boil; stir until the sauce thickens
  • Warm the rice and place in bowls, topping with the cauliflower and sauce

Sprinkle the sesame seeds and green onion over the top of your dish. You can replace the black rice for quinoa if you want a completely low-carb option, but black rice offers a range of benefits that you can’t get from quinoa.

Black Rice Noodles with Squash and Miso Dressing

Black rice isn’t just good for replacing brown or wild rice. It can also replace your noodles. This is another quick dish perfect for your dinner.

Ingredients for the Dressing:

  • ¼ cup of hemp seeds
  • 2tbsp sesame seeds
  • 1tbsp miso paste, or to taste
  • 1 lemon, juice and zest
  • 1tbsp brown sugar/maple syrup
  • 1/3 cup of water
  • 2tsp sesame oil

Ingredients for the Noodle Bowl:

  • Half of your favorite squash, sliced
  • 1 packet of black rice noodles, cooked according to the instructions
  • 1 avocado, sliced
  • 2 hard-boiled eggs, peeled and halved
  • ½ cup of arugula microgreens
  • Shichimi togarashi, to taste
  • Tamari and sesame oil, for seasoning noodles
  • Salt and sesame oil, for roasting the squash

Method:

  • Preheat the oven to 425F
  • Drizzle the squash slices with the salt and sesame oil, coating well, and then arrange on a parchment paper covered cookie sheet; roast for 20-25 minutes
  • Combine the dressing ingredients in a food processor and blend until combined and smooth
  • Rinse the noodles after cooking and coat with the tamari and sesame oil, adjusting seasoning where necessary
  • Place the noodles into separate bowls and top with the squash and rest of the ingredients, drizzling the dressing over the top
  • Add the shichimi togarashi on the top if you wish

The dressing can be gritty depending on the type of blender you use. You’ll need to switch out the sesame seeds for some hemp seeds or tahini instead.

This will work well for storing, but you’ll need to keep the ingredients separate. The noodles can end up too soft if the squash and dressing are left over the top. You’ll need to reheat the ingredients after storing in the fridge gently.

Chicken Black Rice Soup

How about soup instead? This is delicious for those cold winter months. You can put all the ingredients into the slow cooker and leave it to do the job, but it will taste much better when you make it all by hand. Don’t worry; like other dinner recipes on this list, this isn’t going to take too long.

Ingredients:

  • 2 cups of chicken broth
  • 1 can of coconut milk
  • 2-3tsp Thai red curry paste
  • 2tsp ginger, grated
  • 1tsp sea salt
  • 1 can have diced tomatoes
  • 1 stalk of lemongrass stalk, top and bottom trimmed
  • 4 scallions, chopped, green and white parts separated
  • 1 1/4lbs chicken thighs, boneless and skinless preferably
  • 2 cups of black rice, cooked according to the packet instructions
  • ½ red pepper, diced
  • 4-6 cups of baby spinach
  • ¼ cup of cilantro, chopped
  • 2tbsp lime juice, fresh
  • 1tsp fish sauce

Method:

  • Stir the chicken broth, milk, curry paste, salt, and ginger together in a sauce pan over medium heat, until the curry paste completely blends
  • Remove the outer layers of the lemongrass stalk and lightly bruise the inners sides before chopping in half and placing in the pot
  • Add the tomatoes and white parts of the scallion into the pot and stir
  • Place the chicken thighs into the liquid, covering completely, and bring to a simmer
  • Cover the pot and cook for 20-30 minutes
  • Remove the lemongrass and chicken, discarding the lemon grass and allowing the chicken to cool a little
  • Tear the chicken into bite sized pieces and put back into the liquid
  • Stir in the rice and red pepper, simmering for 5 minutes
  • Add in the spinach, cilantro, green scallion parts, fish sauce, and lime juice, cooking until spinach wilts

Serve with some cilantro, peanuts, and lime wedges over the top. You can also have a few slices of melba toast or crackers on the side. This is a recipe that will warm you up deep within.

Spinach and Black Rice Salad

You’ve got something for the winter. Now it’s time to get something for the summer. This salad will take 30 minutes to prepare and make. It’s an excellent option for those who just want something quick and a little different. This is also a delicious gluten-free powerhouse.

Ingredients:

  • 3 cups of black rice, cooked
  • 2 cups of spinach, chopped
  • 1 cup of strawberries, sliced
  • 1 cup of blueberries
  • ½ cup of pistachio nuts

Ingredients for the Dressing:

  • ½ cup of olive oil
  • ¼ cup of balsamic vinegar
  • 2 garlic cloves, chopped
  • ¼ cup of orange juice
  • Salt and ground black pepper to taste

Method:

  • Mix everything in a bowl, thoroughly combining all the salad ingredients
  • Put all the dressing ingredients into a jar and shake to combine fully
  • Place the salad in bowls or on plates and cover with the dressing

You can add a little feta on the top of your salad if you want a little extra protein. Put the dressing in a jar in the middle of the table, so people can get as much or as little as they like.

Chickpeas, Feta, and Black Rice Tabbouleh

The last recipe is the most adventurous of the lot on the list, but it’s still not that difficult. Try to add some sumac to your recipe for a slightly more citrusy taste. If you can’t get sumac, just skip it. You already have enough with the lemon juice.

Ingredients:

  • 2 cups of vegetable broth
  • 1 cup of black rice
  • 1 lemon, juiced
  • 1 1/2tsp salt
  • 1/2tsp black pepper
  • 1tsp sumac, ground (optional)
  • 1/2tsp ground cumin
  • 1/3 cup of olive oil
  • 3 tomatoes, ripe and chopped
  • ½ cucumber, chopped
  • ½ red bell pepper, chopped
  • ½ red onion, chopped
  • 1 bunch of parsley, fresh and chopped
  • 2tbsp dried mint
  • 1 can of chickpeas, rinsed and drained
  • ½ cup of salted pistachios, chopped
  • 4-6oz feta cheese, crumbled

Method:

  • Place the rice and vegetable broth in a pan and bring to the boil, before reducing to a simmer and cooking for 40 minutes
  • Remove the pot from the heat and sit for 5-10 minutes, with the pot still covered, and then remove the cover and allow to fully cool
  • Combine the salt, pepper, sumac, oil, lemon juice, and cumin in a bowl, whisking before putting to one side
  • Combine the vegetables, and then add the rice and dressing, combine everything

Serve with the feta and pistachios over the top of your dish. If you’re allergic to nuts, you can replace the pistachios with some seeds. If you’re vegan, just remove the feta, and you’re good to go!

You can enjoy an adventurous dinner without having to wait hours to cook. The last on the list is one of those to leave for the weekend, but the rest are all excellent mid-week, after work dinners.

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