Ingredients40 m servings 266 cals
- Melt butter in a saucepan over medium heat. Add black rice, onion, and almonds; cook and stir until lightly toasted, 5 to 10 minutes. Add water and bouillon cube; bring to a boil. Reduce hear to low, cover, and simmer until rice is tender and liquid is absorbed, 25 to 30 minutes.
Per Serving: 266 calories; 10.4 g fat; 38.2 g carbohydrates; 5.2 g protein; 15 mg cholesterol; 297 mg sodium. Full nutrition
ReviewsRead all reviews 14
I needed to know how long to cook black rice, since this was my first time. I needed to know if it would be compatible with cooking half Cal Rose rice with it and it was. I doubled this recipe...
Wow! What a great side dish. I made to go with grilled fish. The color was fabulous! Will be on my rotation for healthy sides!
The greenery is not addressed but I used parsley. We all loved the deep and savory flavor. Excellent with Encrusted Pork Loin and a garden salad. A Merlot balances well with this meal as the ...
Had never cooked with black rice before. Followed recipe but omitted almonds. Took longer than 30 minutes for liquid to be absorbed. Very purple-y and tasty! Served with baked pork chops and a g...
This is delicious. I used red onion and a few garlic cloves. It has such a great juxtaposition of chewy rice texture with a smooth background of onion and garlic. So different from other rices.
I had never heard of black rice before therefore had no clue how to cook it. When I followed the directions on the bag, it came out hard. Found this little gem of a recipe and it did not disapp...
Add fresh grated ginger, garlic and thyme, and garnish with chopped scallions.