Hi everybody,
I decided to do something different with Black Rice. If you are not
familiar with Black Rice it is unmilled rice, meaning the the
fiber-rich black husks of the rice are not removed. It has a nutty
flavor. Most of the time it is used as sticky rice in desserts mostly
with fruits and coconut milk.
ingredients;
2 fish fillets your choice
(I used Cat Fish)
1 small onion chopped small but not fine
1 red bell pepper chopped small
1 yellow bell pepper, chopped small
1 can Water Chestnuts, drained and sliced
6 cloves of garlic minced
1 bag of Black Rice
(might be called Forbidden rice which is the usual brand in the grocery store)
1 1/2 quarts chicken broth
vegetable oil
1 tsp. curry powder
1 tsp. Italian Seasoning
Method:
1. Thaw the fillets of fish if frozen.
2. Cook them in the skillet. Remove and set aside.
3. Season vegetables to your liking. Saute vegetables until tender yet
still firm.
4. Wash rice several times to remove any junk. Many people say to pick
through the rice to remove any rocks. I don't do this.
5. put the rice in the skillet. Season to taste.
I browned it in a little oil. Then I added 2-1/2 cups broth
approximately for each cup of raw rice.
6. Simmer for about 25-30 minutes. Stir and taste for doneness. It
will have a nutty texture.
7. Add more liquid if necessary and seasoning. Add the fish and
vegetables back in. Heat through and serve.
Notes:)my daughter doesn't like highly seasoned food. this is why I
listed such a small amount. I added it only to everything when it was
reheated.
--
Hank & Gail Johnson
Smell your way to my success!!
http://www.hgwickless.scentsy.us
Sharing a story or helping someone opens my heart to God's love.
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