Herbed Forbidden Black Rice

from Cookbook Authors Anna Lappé and Bryant Terry

Serves 2
Black rice has a fragrant aroma, pleasant texture, and unforgettable nutty taste. It was considered an aphrodisiac only to be enjoyed by ancient Chinese emperors and their close ones, and forbidden to commoners. You can find it at Asian grocery stores and many health food stores.

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INGREDIENTS:
1/2 cup black rice
1 tablespoon of your favorite chopped herb
1/8 teaspoon sea salt
3/4 cup and 2 tablespoons water

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PREPARATION:

1. In a medium bowl, combine the black rice, fresh herbs, 1/8 teaspoon sea salt and 3/4 cup and 2 tablespoons water. Swish around, cover and refrigerate overnight.

2. Place the soaked rice, water and all, in a medium saucepan over high heat and bring to a boil. Reduce the heat to low, cover, and cook 30 minutes, or until the rice is tender but still al dente and most of the water has evaporated.

3. Remove from the heat and set aside to steam with the cover on for 10 minutes, then fluff with a fork before serving.

This recipe comes from, Grub: Ideas for an Urban Organic Kitchen.