Black Velvet Rice with Roasted Asian Vegetables

I recently discovered a small Asian market hidden in plain sight just a stone’s throw away from my neighborhood. A normal person would be scared away from the industrial sized bags of MSG displayed at the entrance, but I have desperately searched for little stores like this since moving to Baltimore. I wandered in the aisles and found jewels throughout like vibrantly colored baby bok choy, fresh cilantro by the bushel, and black jasmine rice which intrigued me enough to bring home a barrel full. 

I immediately started researching this rare ingredient and found that black rice (any variety) is loaded with some extremely powerful mojo. Black rice has more antioxidants in a spoonful than the infamous anthocyanin packed fruit, the blueberry. The flavor is slightly sweet and nutty while the texture is silky with a perfect bite like brown rice. Not only is it a beautiful base to display colorful ingredients but it is also wonderful for you.That is a "win win" in my book.

Cooking this dish was more like painting a portrait. I was inspired by the colors, smells and textures sprawled out on my counter. The meal is simple, fragrant, beautiful and completely satisfying. 

Perfect for a quick and healthy weeknight meal.

Black Velvet Rice with Roasted Asian Vegetables
Time in Kitchen: 45 minutes
Servings: 4
Calories per serving: 271 calories, 39 carbs, 10 grams fat, 10 grams protein

Ingredients:
1 cup dry black jasmine rice
1 tablespoon coconut oil
½ teaspoon salt
A bushel of baby bok choy, rinsed and sliced in half
1 cup soy beans, shelled
½ cup fresh cilantro, roughly chopped
1 tablespoon siracha sauce
1 tablespoon low sodium soy sauce
1 table spoon green curry paste
1 tablespoon raw honey
1 teaspoon rice wine vinegar
1 teaspoon vegetable oil
1 inch ginger root, grated
2 garlic cloves, grated

Directions:
Preheat oven to 425 degrees.

Bring 2 cups of water to a boil with ½ teaspoon salt. When the water comes to a boil, add coconut oil and black rice. Reduce heat to low, cover and simmer for 30-35 minutes until water is evaporated. Fluff with a fork.

In a large bowl whisk to combine siracha, green curry, honey, rice wine vinegar, soy sauce, vegetable oil, ginger and garlic. Slather the bok choy and soy beans with the sauce and lay flat on a lined baking sheet. Roast on high for 15-20 minutes until the vegetables are tender and lightly browned.

To plate: create a bed of the black jasmine rice and lay the vegetables on top arranging them in a circle. Top with fresh cilantro and a stream of siracha sauce. 


28 comments:

  1. Thanks for the nutritional info on black jasmine rice, I will be on the lookout for it at the grocers. In addition to the health benefits, it sure is eye catching!
    Your mix of roasted veggies with the rice does have some great flavor notes with the siracha and cilantro. Healthy and flavorful-you can't beat that, thanks for this one!

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  2. Beautiful dish! Bok choy is one of my favorite greens to eat. It's so simple an tasty!

    I've never tried black rice - is the taste much different from regular jasmine rice?

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    1. The black rice is something to behold. It's slightly sticky and sweet but since it is like brown rice it has a chew to it. Simply delish!

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  3. This is one vibrant dish, I love those colors. Now I am very curious about the black jasmine rice. I picked up some black glutinous rice recently and the recipes I found were more of a dessert. I will be looking for the jasmine now, does it taste the same as the white?

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    1. The jasmine black rice is spectacular. It's a little sticky, chewy, sweet and had a bite to it like brown rice. I am really in love with it.

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  4. Oh my this looks delicious! I love the colors and how the textures pop!Thanks for sharing a wonderful recipe!

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  5. This is SO beautiful! I'll have to look for black jasmine...such a gorgeous contrast to the veggies!

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  6. Wow! These look so gourmet! Love the jasmine black rice makes the other ingredients stands out! An amazing & delicious dish! :)

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  7. Beautiful! It really looks delicious!

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  8. I've never had Black rice before and I am wondering how the taste is like. This beautiful post is making me curious. I love the shot of the dish -- very well presented!

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    1. Thank you very much. The rice is seriously good. Give it a try and let me know if you like it as much as I do!

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  9. I love finding great stores that I can get ingredients from around the world. Sometimes I don't even know what to do with it all... but it's still so cool to have the option. Now you have me dying to try this black rice. You had me at "more antioxidants in a spoonful than a cup of fresh blueberries". Heck yeah... now that's what I'm talking about. Beautiful dish. :)

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  10. I never knew black rice had all that goodness hiding in it! And after your note about it being a little sweet and nutty, it now occupies top place on my grocery list to this japanese supermarket I go to. I'm sure I'll find it there! I love how earthy this dish is and it's perfect for me right now, since I've given up meat for lent and have been hunting for interesting vegetarian dishes. Win!

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  11. Beautiful dish. I'll have to look for black jasmine rice. Thanks for another great recipe.

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  12. I have never seen black rice before! I am really going to have to keep my eye out for it!

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  13. Okay - that is too cool for school! I had no idea black rice was so good for you...it's now on my list of things to lok for!

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  14. Try to remember if I had any black rice before, but I'm thinking I haven't! Wow such a unique ingredient! And your dish looks so beautiful with the black rice in the back and all the colorful veggies in front. I would love to have some. :-)

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  15. GORGEOUS dish!! Wow. I've never tried black rice before, but have seen it in bulk at our local health food store. I'd love to try this. Like you said, all the colors are really beautiful and its super healthy to boot. Great recipe!!

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  16. Did you really buy a whole barrel!? That is SO brave, or else so crazy... I too love little markets like that. I love when I get lost down in Jacksonville and stumble across something really cool!

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  17. never tried black rice but this is going on my must make list.

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  18. I also love exploring obscure stores and what a great find! I have never heard of black rice...your discovery may make the black rice famous :-)

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  19. What a colorful plate! I have never tried black rice!

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  20. This looks stunning! I only eat white and brown rice. Now I know I have to try the black variety too!

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  21. Glad you didn't get scared away by the bags of MSG--this looks amazing! I have been trying to find black rice in our local Asian markets for ages, to no avail.

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  22. Wow!!! beautiful combination of colors, flavors and textures.

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  23. I cook by the colors, too, it's beautiful to look at and healthier...like you say, a win win! This dish gorgeous. I recently discovered black rice and now it's my favorite...

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    1. Black rice is such an attractive change from the whites and browns. The vegetables draped on top are absolutely stunning. A very creative, attractive, and appealing dish indeed!

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