Forbidden black Rice, Baby Basmati, Black Chickpeas, Fava beans and Cauliflower

I was looking around the pantry for things that I haven’t used and found a jar with baby basmati rice and another with shiny black rice called Forbidden rice. Forbidden rice is a small grain black rice that in the past was reserved for Emperors of the Chinese dynasties. It was forbidden to be consumed by the common people, hence the name. The Emperors  believed that it had special health benefits and now we know it contains the same pigment that gives  blueberries, plums, dark grapes and beets their colour and has similar anti inflammatory health benefits.

I thought I’d combine the two rice grains since both are small and then add a few things to make a warm rice dish for dinner tonight. I planned on adding the black chickpeas left from the previous recipe and a few other vegetables and nuts to round up the dish. It’s kind of a pilaf and you can use your imagination as to the ingredients you wish to add.

I cooked everything separately and then combined all the ingredients in a skillet with a little olive oil and warmed it up gently. This is a good dish to make in advance.

It turned out quite good so I am sharing it here.

Enjoy.

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Ingredients:

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1 cup baby basmati rice
1 1/4 cups water
1 teaspoon salt

1 cup black forbidden rice
1 1/4 cups water
1 teaspoon salt

2 tablespoons olive oil

1 small cauliflower, broken into small florets
1 tablespoon olive oil

1 1/2 cups cooked black chickpeas

1 1/2 cup fava beans, cooked and shelled

1/3 cup chopped walnuts

1 tablespoon fresh thyme leaves

1 tablespoon oregano leaves

A handful chopped flat leaf parsley

Salt, pepper

Hot sauce to taste

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Directions:

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Bring the water to a boil, add salt and basmati rice and bring to a boil, then lower heat and cook the basmati rice until done.

Bring the water to a boil, add salt and black rice and bring to a boil, then lower heat and cook the rice until done.

Toss the cauliflower floret in a little olive oil and roast on a baking sheet at 400ºF until they begin to turn golden and are cooked but not mushy.

Cook the fava beans until tender, then remove outer shell so you are left with the bright green inner beans.

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Assembling:

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Heat 2 tablespoon olive oil in a skillet, add the rice and toss to coat the grains wioth oil.

Add the chickpeas, cauliflower and fava beans and gently combine.

Add the chopped walnuts.

Add salt and pepper and the herbs.

Drizzle a little hot sauce if you wish or serve the sauce alongside.

To serve toss in a few salad leaves and pile into serving dishes.

Serve warm or at room temperature with extra hot sauce on the side.

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