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.