A Dish That Only Looks Highly Dramatic

People have been consuming from bowls for the reason that daybreak of civilization, lengthy earlier than “bowl meals,” and there’s no denying the age-old pleasure of it. It is a comforting approach to dine.

A bowl of rice with greens makes a nutritious, scrumptious meal, particularly if the rice is entire grain. Of course, there’s nothing fallacious with a bowl of white rice. There are dozens of attention-grabbing, delicate forms of rice which can be milled, or polished, to make them white; Carolina, basmati, jasmine, arborio and sushi rice are all examples.

But within the milling course of, the bran and germ, which offer fiber, antioxidants, nutritional vitamins and minerals, are faraway from every rice kernel. It follows that whole-grain rice is extra nutritious. It can also be way more flavorful, with a depth that some describe as “nutty.”

This recipe requires Thai black sticky rice (additionally referred to as candy or glutinous rice), which is pleasantly chewy.CreditAndrew Scrivani for The New York Times. Food Styling: Iah Pinkney.

Just as there are various forms of white rice, there are various forms of whole-grain rice, in lots of colours, from golden amber to rusty pink to purplish black.

This recipe requires Thai black sticky rice (additionally referred to as candy or glutinous rice), which I occur to adore. In Thailand, black sticky rice is most frequently used to make a candy rice pudding with coconut milk, however I discover it tastes excellent with savory elements. I additionally love the dramatic visible distinction of the deep dark-colored rice and cooked greens, significantly greens.

If sticky rice isn’t your factor, you possibly can use Chinese black “forbidden rice,” or every other whole-grain rice. Whole-grain rice can simply be cooked on the stovetop by the absorption technique or in a rice cooker, and normally takes 30 to 40 minutes. Soaking the rice in chilly water for an hour (or a number of) speeds the method considerably.

Bok choy is sautéed, then blended with mushrooms, and paired with black rice.CreditAndrew Scrivani for The New York Times. Food Styling: Iah Pinkney.

Though some say a cup of uncooked rice feeds 4 individuals, I by no means suppose so. I at all times cook dinner two cups to make certain, and hope to have leftovers for fried rice the following day. (I lately found that day-old sticky black rice, pan-fried in just a little oil till crispy, is unbelievably good.)

Asian greens — bok choy, gai lan, choy sum, flowering mustard, pea shoots and water spinach, amongst many others — are mouthwatering, fantastic and simple to cook dinner. I may eat stir-fried greens on daily basis and by no means tire of them.

Here, I paired the greens with shiitake mushrooms for a vegetarian fundamental course rice bowl that is stuffed with goodness and lengthy on taste, kissed with ginger, garlic and sesame.

Recipe: Black Rice Bowl With Bok Choy and Mushrooms

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More on rice from David TanisBuried Beneath Jewels, an Aromatic TreasureMarch 16, 2012An Auspicious Feast With Humble IngredientsDec. 28, 2018

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