|Black Rice Pilaf|
Serve to partner any dish.
|Black Rice Pilaf With Anchovy|
Serve as an appetizer with Spanish white anchovy.
Garnish with miniature cubed cucumbers and minced leeks.
|Black Rice PIlaf With Anchovy|
Serve with my Drunken Ribs added another dimension to the dish.
1 cup Black Rice
1/2 cup brown rice (as a "loosening ingredient" - I didn't know how sticky the black rice would be).
(follow the cooking instruction on the brown rice package.The black rice do not have any instruction so, I cooked it the way I would a brown rice). The brown rice took the color of the black rice when cooked. Other option: USE WILD RICE
Before cooking the rice, season with 2 teaspoons salt, 3 whole cardamon with husk and smashed a little, 1 teaspoon cinnamon powder.
For the next step......to combine the cooked black rice with ......
1 medium red sweer pepper minced
1 medium orange sweet pepper minced
1/4 cup dried cranberries
1/4 cup white raisins
1 small carrots cubed thinly
1/4 cup of minced leeks (both green and white part - chives will be good too).
2 pieces of Spanish white anchovy (or regular anchovy)
Follow the cooking instruction for this next step as on previous posting for QUINOA. or BROWN RICE with BARLEY.
Garnish with miniature cubed cucumbers and minced leeks
**To shape the pilaf as per photo - use a large cookie cutter on a plate and spoon the pilaf onto the inside of the cookie cutter gently compacting it and slowly lift the cookie cutter up.