Forbidden Black Rice
Ingredients
Stovetop
- 1 cup forbidden black rice
- 6 cups water
- 1 pinch salt
Instant Pot
- 1 cup forbidden black rice rinsed
- 1 cup water
- 1 pinch salt
Black Rice Pilaf
- 1 ea shallot – chopped
- 1 1/2 cups forbidden black rice
- 1 tbsp fresh thyme or 1 teaspoon dry
- 2 1/2 cups plus 1 tablespoon broth or stock veggie or chicken
- 1 tsp granulated garlic powder
- 1 ea bay leaf
- pinch salt and pepper
- 1/3 cup slivered almonds save 2 tablespoons for garnish
- 1-2 tbsp Italian parsley for garnish
Instructions
- Stove Top Method: Bring water and rice to a boil, let simmer uncovered until tender about 20-25 mintues. Drain and fluff. Season!
- Instant Pot: Place equal parts water and black rice in the instant pot. Add a pinch of salt. Set pressure to 18 minutes on high. Let naturally release for at least 10 minutes.
- Black Rice Pilaf: heat oil in a 10-inch skillet over medium heat and add the shallots, stirring until golden and fragrant, about 4 -5 minutes. Add rice and thyme and saute 3-4 minutes. Add stock, garlic, bay leaf, salt and pepper and 1/2 the almonds. Bring to a simmer, stirring. Cover, turn heat to low and cook 25-30 minutes or until all the liquid has evaporated and rice is tender. Garnish with remaining almonds and parsley.
Notes
The stovetop method is fastest. The instant pot is the least hands-on time. The Pilaf has the Most flavor! View complete details for this recipe at https://www.feastingathome.com/forbidden-black-rice-recipes/
