Black Rice Vegetables Combo

Black rice is really purple in color, and only darkens when cooked. It is high in nutritional value, as it is rich in fiber and iron. The nutty flavor in this recipe combines with garlic, mint, and lemon to produce a savory pilaf. Vegetables, nuts, and yogurt make this a single-dish meal.

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Ingredients

1. 1 cup / 160 g black wild rice, uncooked
2. 1 Tbsp. / 15 ml lemon juice
3. 2 cups / 480 ml water
4. 2 Tbsp. / 30 g butter or olive oil
5. 1 onion medium, thinly sliced
6. 1 Tbsp. / 9 g (3 cloves) garlic, minced
7. ½ cup / 70 g cashews, chopped
8. 1 cup / 120 g zucchini, diced
9. 1 cup / 180 g tomatoes, seeded and cut into squares
10. 1 cup / 115 g daikon radish, diced
11. 2 Tbsp. / 12 g mint leaves, chopped
12. ½ cup / 120 ml organic soy or Greek yogurt
13. 1 tsp. / 5 ml fresh lemon juice
14. 1 Tbsp. olive oil
15. ½ tsp. / 1 g lemon zest
16. 1 drop of Stevia liquid/syrup
17. 1-2 Tbsp. / 15-30 ml water as needed
18. A pinch of salt or substitute

Directions

1. Soak the rice in water for at least 30 minutes before cooking.
2. Discard soaking water and add rice to pan with 2 cups of water and 1 tablespoon of lemon juice, cover and cook on low-medium heat. The best cooking time is 30-45 minutes.
3. Meanwhile, in a small saucepan, melt the butter or heat the oil over medium heat for a few seconds.
4. Stir in the sliced onion, and sauté until skin is translucent; then add the garlic, chopped cashew nuts, zucchini, tomatoes, and daikon.
5. Stir to blend well and cook for a few seconds more. Remove from the heat and combine this mixture with the cooked black rice.
6. In a mixing bowl, combine the mint, yogurt, lemon zest, 1 teaspoon lemon juice, Stevia, 1 tablespoon olive oil and salt or substitute.
7. Whisk briskly and add a tablespoon or 2 of water to obtain a thin consistency to the sauce.
8. In a medium saucepan, cook the vegetables in 1 tablespoon of olive oil, and sprinkle with a pinch of salt.
9. Cook, for 3-4 minutes, stirring occasionally.

You may wish to serve à la carte, or combine the cooked vegetables and yogurt sauce with the cooked rice upon serving.

Serving Size: ½ cup

Exchanges per Serving: 1¼ Carb, 0 Protein, 1 Fat

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