Black Rice And White Beans: The Best Black Rice And White Beans Recipe from Cook'n

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	Black Rice And White Beans

Serves: 6

The jet black of Chinese black rice blooms into a deep violet after cooking. It has a nutty flavor that is reminiscent of wild rice, but the medium-long grains cook much quicker, in about 30 minutes. The brand that I see most often is packaged by Lotus Foods and is sold under the name Forbidden Rice, alluding to a legend that says the rice was once reserved exclusively for the emperor. Do not confuse Chinese black rice with Thai black sticky rice, which needs to be soaked overnight and takes much longer to cook.

   1 cup Chinese black rice (Forbidden rice)
   1 3/4 cups water
   1 teaspoon extra-virgin olive oil
   Salt and ground black pepper to taste
   1 (15-ounce) can cannellini beans, drained and rinsed
   1 cup canned petite diced tomatoes, drained
   2 scallion, trimed and thinly sliced

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Combine the rice, water, oil, salt, and pepper in a medium saucepan; cover and bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the rice is tender and the liquid is absorbed, about 30 minutes. Stir in the beans, tomatoes, and scallions, cover, and heat through, about 2 minutes. Fluff with a fork and adjust the seasoning before serving.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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