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.