A week or so in, it finally feels like this blog has a home on the internet. Having your own domain, good hosting and a theme you like are such simple details, but they make the biggest difference. And while everything isn’t a hundred percent perfect yet, it’s approaching what I wanted it to be when I first set out to start a food blog back in February. It’s super satisfying to see it all come together.
This is also my very first recipe using ZipList— a feature that I’ve wanted to add for a long time, but just now got around to. Having ZipList means you’ll be able to view, print, and save recipes from this blog more easily. It also does all sorts of neat things for the blog, like making sure images of a recipe pop up in Google searches.
This particular recipe makes a great weeknight meal. It’s relatively easy to pull together, but the black rice makes it special. Black rice is like brown rice— the grain with the hull left on. But in this case, the hull is black, not brown. This rice is packed with antioxidants and anthocyanins, those very same good-for-you molecules that make blueberries blue and blackberries black. Just like brown rice, this rice contains plenty of fiber. What I love about it, aside from the deep color and major health benefits, is the way that it tastes. Black rice has a distinctive taste and appearance of its own, but also picks up other flavors well. I’ve bought it in the bulk section of our local grocery store, and recently picked up a bag from Trader Joe’s. If you can’t find black rice at a store near you, wild rice would make a good substitute.
In this dish, black rice is cooked, maybe in vegetable stock, then pan fried. Mushrooms, shallots, garlic, and two kinds of pepper go in the pan, along with some olive oil and soy sauce. The rice is cooked and fried until the grains are glossy and take on the flavor of the mushrooms. I used cremini, but I imagine other varieties would do well, too. This rice keeps, so you can make a couple of extra portions and tuck them in the fridge for later.
Mushroom Fried Black Rice
- 2 cups cooked and cooled black rice, optionally cooked in vegetable stock
- 2-4 tablespoons olive oil
- 2 cloves garlic, minced
- 1 shallot, minced
- 1 green chili, minced
- 1/2 lb cremini mushrooms, sliced (about 3 cups)
- 2-4 tablespoons soy sauce
- salt, to taste
- black pepper, to taste
- 1 tablespoon of chili oil, optional
Heat 2 tablespoons of olive oil over medium heat in a nonstick or cast iron skillet. Add the green chili and garlic to the warm oil, stirring until fragrant. Add the shallot and allow it to caramelize, about 4-5 minutes.
Add the mushrooms and a sprinkle of salt. Cook for 5-10 minutes, stirring and allowing them to release their liquid.
Once mushrooms are at about half of their original volume and begin to caramelize, pour 1-2 tablespoons more olive oil into the pan. Add the black rice, breaking it up in the pan with a spatula until grains are separate.
Add two tablespoons of soy sauce, a few pinches salt, a pinch of black pepper, and chili oil, if using. Adjust seasonings to taste.
Cook the rice over medium-low heat for 5 minutes, stirring often. Remove from heat before the rice becomes dry. In case it does become too dry, a few tablespoons of water can be stirred into the pan. Serve, or store in the fridge for up to 2-3 days.