I wrote about black rice containing a lot of antioxidants the other day, especially more than brown or white.  Merk Van, a reader of this column, posted a comment with a recipe.  I want to repeat it:

“Basic Black Rice

INGREDIENTS:
2 1/4 C water
1 tsp salt
1Tbsp olive oil
1/3 C black rice
1/3 C white rice
1/3 C wild or brown rice OR 1/2 C black rice 1/2 C white or wild rice

TO PREPARE: Bring water, salt, and oil to a boil. Add the two or three varieties of rice. Stir. When it returns to a boil, reduce to a low boil, put lid on pan. Boil 15 minutes. Turn off stove, do not peek. Leave lid on for another 15 minutes. Take off lid, stir, and serve with a Stir-Fry dish or steamed vegetables.

“I got this recipe in China. They do not prepare black rice by itself. It is always half and half with white rice. When I got home, I decided to change it again for variety and added the wild or brown rice. The black/white is still my favorite. I have also seen it prepared with a bit of fresh garlic and or diced onions, added when you add the rice to the boiling water.”

Merk Van also noted black rice needs to be cooked much longer than white or brown varieties.

THANK YOU, Merk Van.  I’ll try this one.