Black rice, also known as forbidden rice, is a fibre, protein and antioxidant-rich ancient grain. Although black rice is not as common as brown rice and wild rice, black rice offers more nutrition per serving. A 1/2 cup serving of cooked black rice offers 3 grams of fibre and 6 grams of protein. The purplish black colour of the rice is a result of anthocyanin, an antioxidant that supports cardiovascular health, anti-cancer activity and reducing inflammation in the body. Other plants that have high levels of anthocyanin include acai, blueberries, cherries and red grapes. If you’re looking for black rice at your grocery store, I recommend using Lotus Foods Heirloom Forbidden Rice, which is non-GMO and SRI (System of Rice Intensification) certified, meaning they support farmers who adopt practices that improve their yields with less water, seed and no agrochemicals.
In this recipe, you’ll cook the broccoli, baby bok choy and orange bell pepper with ginger and a warm, aromatic coconut curry sauce. The flavourful dish is complete with fresh lime juice, mint and cashews. This is a perfect Meatless Monday recipe for you to enjoy that is warm, satisfying and delicious!
Black Rice Coconut Curry
This is a warm and flavourful gluten-free and dairy-free recipe. The black rice coconut curry features orange bell pepper, broccoli and baby bok choy. The dish is complete with fresh lime juice, mint and cashews.
Halve, peel and small dice half of the yellow onion. In a medium pot, add the diced yellow onion and 1 tbsp coconut oil over medium high heat. Cook for 1 min, stirring, until starting to soften.
Add the black rice and coconut water. Bring to a boil on high. Once boiling, cover with a tight fitting lid. Reduce heat to medium low and cook for 30 minutes. Remove pot from heat and fluff the rice with a fork. Add 1 tbsp coconut oil to the black rice and mix well.
Prepare the ingredients
While the black rice cooks, wash and dry all produce. Remove and discard the orange bell pepper top and seeds. Slice the orange pepper in half and slice into thin strips lengthwise. Cut the broccoli into ½ inch florets. Separate the leaves of the bok choy and halve lengthways. Chop into bite-size pieces. Peel and mince the garlic. Chop the mint. Slice the lime into four wedges.
Cook the vegetables
In a large pan, add 1 tbsp coconut oil over medium heat. When the oil starts to shimmer, add the orange bell pepper, broccoli, bok choy, garlic and ginger. Cook for 5 min, tossing occasionally, until the vegetables are tender. Season with salt and pepper.
Cook the vegetables in coconut curry sauce
In the pan with the vegetables, add the coconut milk, vegetable stock, curry powder and another pinch of salt. Bring to a simmer then reduce heat and continue cooking for 15 min.
Plate and serve
Plate the black rice with the vegetables and coconut curry. Top with lime juice, mint and cashews. Enjoy!