Ancient Farma

About

HISTORY FOR BLACK RICE

Black rice has a rich cultural history; It was also once known as a "Forbidden" or "Emperor's" rice, and it was only provided to the Emperor as a tribute dish in ancient China. Black rice (Oryza sativa) is a subtype of Asian rice that comes in a distinct varieties, including Thai jasmine black rice, Philippine Balatinaw black rice, Indonesian black rice, and glutinous (sticky) Pirurutong black rice. Natural crossbreeding has been linked to the genetic origins of black rice, according to Japanese researchers.

Black rice, often known as 'Emperor's rice,' was once designated for the Emperor of ancient China and provided as a tribute dish. It has remained popular in some parts of China since then, and its excessive amounts of antioxidants have lately made it a global favourite. From its long history, the origins of black rice have not been clear. Black rice cultivars are found in locations scattered throughout the Asia.

Black rice has a spectacularly prominent level of anthocyanin, which might be why it is revered in, for example, China as an extremely healthy food. It is extremely difficult to cultivate, especially in terms of yield, which might be as low as 10% of other rice kinds. For this reason, it is also referred to as "emperor's rice" or "forbidden rice." According to oral tradition, only the wealthiest of the wealthy could afford the delicacy.

Recipes

HOW TO COOK BLACK RICE

Stovetop method: Cook like pasta in ample salted water, drain and fluff. (20 minutes!) Instantpot: Cook with equal parts water, one to one, 18 mins on high. Naturally, release for 10 minutes. (38 mins total) Pilaf: Simmer gently in veggie or stock with aromatics, covered -1 cup rice to 2 1/2 cups stock. (45 minutes)

STRAWBERRY SALAD WITH BASIL, ARUGULA AND BLACK RICE

Description

Strawberry Arugula Salad with Basil and Black Rice... with Goat cheese and a simple Balsamic Maple dressing.

Ingredients

4 CUPS COOKED BLACK RICE (OR SUB WILD RICE, QUINOA, FARRO)
1 POUND STRAWBERRIES, STEMMED AND QUARTERED
4 SCALLIONS- SLICED
1/4 CUP BASIL RIBBONS
1/2 CUP CHOPPED ITALIAN PARSLEY
3 OUNCES ARUGULA ( TWO BIG HANDFULS)
OPTIONAL: 1/4- 1/2 CUP CRUMBLED GOAT CHEESE, 1/4 CUP TOASTED NUTS (SLIVERED ALMONDS, PECANS, OR MAPLE PECANS)

Dressing

1/4 CUP OLIVE OIL
2 1/2 TABLESPOONS BALSAMIC VINEGAR
1 TABLESPOON MAPLE SYRUP
1/2 TSP SALT AND PEPPER, MORE TO TASTE

Instructions

Place black rice, strawberries, scallions, Italian parsley in a bowl.
Pour dressing ingredients over top and toss well. Season with salt and pepper and taste, adjusting if necessary.
Right before serving toss in the arugula and top with optional nuts and crumbled goat cheese.

KALE SALAD WITH FRESH CHERRIES, BLACK RICE, HALOUMI AND MINT

Description

Kale Salad with fresh cherries, black rice, Haloumi and Mint! A simple summer salad that can be made ahead!

Ingredients

1 C FORBIDDEN BLACK RICE, DRY
2 -3 CUPS PITTED FRESH CHERRIES
2 CUPS KALE PACKED
1/4 C RED ONION -SMALL DICE
1 C DICED HALLOUMI CHEESE (OPTIONAL) OR SUB-MINI MOZZERELLA BALLS
1/2 CUP CHOPPED FRESH ITALIAN PARSLEY
1/2 CUP CHOPPED FRESH MINT
2 T RED WINE VINEGAR
3 T OLIVE OIL
1/2 TSP SALT, MORE TO TASTE AND ESPECIALLY IF NOT USING HALLOUMI CHEESE.
CRACKED PEPPER TO TASTE

Instructions

Boil 1 C black rice in 4 cups water until tender but not mushy. Drain. Run cold water over it to get rice nice and cold.
Pit 2-3 cups cherries. The more the better.
Place 2 cups ( packed) clean cut up kale ( removing giant stems) in a large bowl. Drizzle with 2 T olive oil and 1/2 tsp salt. Massage leaves with your hands for a few minutes. Leaves will begin to be more pliable. Baby kale takes less time. Add the rest of the ingredients. Toss, taste for salt. This salad is really good the next day as well.