In my last blog i stated i was coming back the next day, but i got writer's block and couldnt think of anything to write about lol, but today the block has lifted and i would like to share this recipe with you. I had never heard of black rice nor seen it anywhere in the supermarkets, not that i had even contemplated looking for it. Anyway a friend and i had decided to check out a new cafe we had not been to before, well new to us....We had a coffee and couldnt decided if we would stay there for lunch. I then noticed in the display window, examples of what they make in the cafe. Saw 2 main meals that looked interesting, one with black rice which i had to ask the girl about and the other one with Quinoa. The one with black rice was ordered by my friend and i had the other.....We both tried each other's meal and i was really taken by the taste of the black rice dish.....remembering the ingredients and going by the taste i decided that i could make this...all i had to do was get my hands on some black rice. I went home and 'googled' black rice, said its available at most supermarkets and health food shops and Asian supermarkets. I also read where it originated from and the health benefits, which i will talk about shortly. I really didnt have a name for this recipe, and i couldnt recall the name that was displayed with it in the cafe, and my friend, when i asked her later what it was called, she couldnt remember but i knew it had chicken in it so i decided to just call it, Chicken and Black Rice....easy. So i am reading about this black rice and was surprised with what i read so i will share that with you now.....Black rice is usually known as 'Forbidden Rice' due to its long and fascinating history. since you probably know, rice varieties are a considerable important crop within the diet of nearly every Asian population and also have been so for centuries. thousands of years ago in acient China, noble Chinese men took possession of each and every grain of the 'forbidden black rice' banning its usage among anybody who wasnt of royalty or even of wealth. The crop was cultivated in restricted amounts, closely monitored and restricted to the highest elite class. The common Chinese people were not permitted to grow or even consume the 'forbidden black rice' that resulted in its unique name and still carries that name today. Black rice was only introduced to the United States in the 1990's, even thought its been enjoyed in other parts of the world for many years prior to the 90's. Today its no longer banned but developed in comparatively small amounts compared to other varieties of rice that is available. Now for the health benefits....It has 18 amino acids, minerals and vitamins like copper, iron, zinc and carotene...Its full of antioxidants, protects heart health, can help detoxify the body, good source of fibre which improves digestive health, a naturally gluten free grain, helps slow down absorbtion of sugar in the blood, helping to prevent diabetes. an anti inflammatory, good for weight loss, good for gut problems, good for degenerative problems of the eyes, good for the protection of the skin from harmful sun rays, and for hair growth, and not to replace any medications for asthma but can be consumed inconjunction to help reduce inflammation within the airways. Now for the cooking of it.....If you wash and then soak the rice overnight or for a couple hours prior to cooking it, it will only need half an hour on the stove top, if youre a bit lazy like me and dont soak it, you will need to cook for a good hour....I am terrible at measuring stuff, but what i do is cover the rice completely with water and if it absorbs the water within that time just add more as needed till the rice is cooked to your liking. So the next thing is the actual recipe which i will submit tomorrow....stay tuned lol.
