*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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 and used coconut oil instead of butter with roughly-chopped 1/2 cup of whole almonds. Put paper towels on the counter in the area that the ventilation "spits" the steam if you're using a rice cooker.
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 encrusting was Rosemary, Basil and Dijon Mustard. With the savory rice a full bodied wine is needed.
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 green salad. Will make it again! Thank you.
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 disappoint. Now on to try my red rice!