Black rice is one of several black-colored heirloom plants producing rice variants such as Indonesian Black Rice, forbidden rice, or wild rice. High in nutritional value, forbidden rice is rich in iron. Unlike other black rice from Asia, it is not glutinous or rough. This grain is high in fiber and has a deep, nutty taste. Black forbidden rice is a deep black color and turns deep purple when cooked. Its dark purple color is primarily due to its high anthocyanin content. It has a relatively high mineral content (including iron) and, like most rice, supplies several important amino acids.
INGREDIENTS
1 cup black rice, sock over night
1/2 cup chop onion
1/2 cup mushroom
1/2 cup bell papper
1/2 cup zucchini
1 TS Coconut oil
1 TS vegetarian oyster sauce
1 cup water
1 ts cilantro
salt and pepper to taste
DIRECTIONS
Heat cocount oil in a pot over medium heat.
Put rice in the pot and stir for 1 min.
Add water into the pot, make 4 hole in the pot than cover and steam for 20-25 mins until the rice is done.
Add all the vagatable into the pot and stir to mix well.
Season with oyster sauce, salt, pepper, top with cilantro. Enjoy!
My friend Teralyn share this recipes with me. We went camping together and she make this yummy chimichangas and it is a bit hit! Thank you Teralyn!
INGREDIENTS
Salad oil
4 meduium size zucchini, chopped or diced
1 can (4 oz.) diced green chilies
1/2 cup chopped onion
1-1/2 tsp. ea. dry basil and dry oregano leaves
1 tsp. ground cumin
1-1/2 cups shredded jack cheese
8 flour tortillas, 8" size, room temp.
sour cream
purchased salsa or homemade
DIRECTIONS
In a large frying pan over med. heat, combine oil, zucchini, chilies, onion, basil, oregano & cumin; stir until zucchini is tender to bite.
Off heat stir in cheese.
In a 2" wide strip down center of each tortilla, mount 1/8 zucchini mixture, leaving 1-1/2" of tortilla bare on each end.Fold ends of tortilla over filling; roll to enclose.
In clean frying pan heat 1/4" oil and fry tortilla packets (3 or 4 at a time) until golden on both sides.
Kabocha is a Japanese variety of winter squash. Kabocha is hard, has knobbly-looking skin, shaped like a squatty pumpkin, and has a dull colored deep green skin with some celadon-to white-colored stripes, and an intense yellow-orange color on the inside. It is rich in beta carotene, with iron, vitamin C, potassium, and smaller traces of calcium, folic acid, and minute amounts of B vitamins.
INGREDIENTS
2 cup brown rice, sock over night
4 stick celery, chop
2 table spoon chop ginger
1 ts turmeric power
1 TS Coconut oil
1 TS curry power
2 cup water
1 ts cilantro
saseme seed
salt and pepper to taste
soy sauce
DIRECTIONS
Wash and clean the skin of kabocha. Remove seeds from kabocha. Cut into 1x1 pieces. Keep the sink!
Heat cocount oil in a Dutch oven over medium heat.
Cook ginger for 1 mins. Add kabocha and celery, stir for 3-5 mins.
Add rice, turmeric powerand curry power. Saute for 5 mins until golden, stirring frequently and add in 2 cup of water.
Cover the pot and steam for 20-25 mins (You can transfer the mix into rice cooker to finish).
Season with salt, pepper and some soy sauce. Top with cilantro and saseme. Enjoy!
Black rice is one of several black-colored heirloom plants producing rice variants such as Indonesian Black Rice, forbidden rice, or wild rice. High in nutritional value, forbidden rice is rich in iron. Unlike other black rice from Asia, it is not glutinous or rough. This grain is high in fiber and has a deep, nutty taste. Black forbidden rice is a deep black color and turns deep purple when cooked. Its dark purple color is primarily due to its high anthocyanin content. It has a relatively high mineral content (including iron) and, like most rice, supplies several important amino acids.
