Physically intact whole grains are an exceptional food for health protection and black rice is arguably the cream of the rice crop. This exotic and strikingly luscious colored rice, also known as “forbidden rice,” was revered and specifically reserved for Ancient Asian royalty. Along with a wholesome nutritional wallop from abundant fiber, minerals, and vitamins, black rice is bursting with powerful antioxidants – measure for measure even more than blueberries! In fact, black rice contains the very same deep purple anthocyanin pigments as berries, but the pigments are so concentrated the grains appear black.

Black rice is also wonderfully versatile in the kitchen. Try this recipe below!

Black Rice with Cranberries and Pecans

Serves 4-5

Black rice is filled with flavor and those remarkable anthocyanin pigments blueberries are famous for. This recipe is as delicious as it is pleasing to the eyes.

Ingredients

• 1 cup black rice cooked in 2 cups chicken broth according to package instructions

• 1 ½ tbs extra virgin olive oil

• 2 tbs chopped fresh thyme

• 1 large or 2 small shallots, diced

• 1 medium to large yellow onion

• 1/3 cup toasted pecans or nut of choice, chopped

• 1/3 cup craisins or dried cranberries or dried chopped fruit of choice

• Salt and pepper to taste

Directions

Cook 1 cup of the black rice in 2 cups of chicken broth according to package instructions. Meanwhile, sauté the yellow onion, shallot, and fresh thyme in a skillet with the olive oil until the shallots/onions are soft. When the rice is cooked, gently stir in the shallot/onion mixture, dried fruit, and toasted nuts. Salt and pepper to taste. Serve immediately.