black rice with squash + ginger-sesame dressing
Yesterday we wrapped up Natural Foods Boot Camp with a Grains class. The focus was on whole, gluten-free grains like quinoa, amaranth, millet, and brown rice. The recipes ranged from granola to cornbread to risotto – and everything went over pretty well! This black rice dish was a favorite for its vibrant colors and delicate flavors.
Black rice – also called japonica, forbidden, or purple rice – is a nice way to get out of a quinoa or brown rice rut. It is a sweet, sticky rice that is loaded with antioxidants. It cooked just like short grain brown rice with a 1:2 grain to water ratio for about 45-50 minutes. Once its done cooking, I like to let it sit covered on the stove for 5 minutes, and then uncovered for another 5 minutes before fluffing with a wooden spoon; this helps to minimize some of the ‘sticky’ properties of the rice.
While the rice is cooking, shake up the asian inspired vinaigrette in a mason jar. I like to reuse old almond butter and coconut oil jars for this purpose! Use the remaining dressing for a spinach salad or on top of steamed vegetables.
Black Rice with Squash + Ginger-Sesame Dressing
1 cup black rice, rinsed
4 cups butternut squash, cut into 1-inch cubes
1 tablespoon oil (grapeseed or olive)
2 shallots, thinly sliced
½ cup fresh cilantro, chopped
3 scallions, chopped
1 tablespoon grated ginger
2 teaspoons honey
2 tablespoons reduced-sodium tamari
2 teaspoons toasted sesame oil
¼ cup brown rice vinegar
¼ cup grapeseed oil
Preheat oven to 375. Prepare a large baking sheet with parchment paper.
Bring 2 cups of water to a boil, add black rice; stir, reduce heat to a simmer, cover, and let cook for 45-50 minutes.
Add squash to prepared baking sheet. Toss with oil and a pinch of salt. Roast for 25-30 minutes, until squash is fully cooked.
Meanwhile, add ingredients for ginger dressing to a jar with lid; shake.
Once rice if fully cooked and liquid has absorbed, pour ½ of dressing and chopped shallots into pot. Stir with a wooden spoon. Add cooked squash, cilantro and scallions. Serve warm, room temperature, or cold.
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