Delicious black rice lentil curry delivers a power pack of nutrition.

According to ancient Eastern legend, the illusive forbidden rice (black rice) should be reserved exclusively for emperors. But in modern Western civilization, royalty is self-appointed. (Indeed, I consider myself a princess.)

Processed grains like white rice look and taste bland because they are…(unless they are dyed to attract the evolutionary instinct to eat a rainbow, or fried in saturated fat and salt) When there is no color, there is no nutritional value. The deep hues of black rice indicate a high level of designer antioxidants called anthocyanins, which have strong anti-inflammatory properties that work against diabetes, heart disease and alzheimers. And the flavor is a rich, nutty sweetness that needs no additional effort.

World supply levels for black rice are inconsistent. Demand is high because it is the latest superfood getting press. I found mine on Amazon through Lotus Foods.

Ingredients:

  • 1/2 pound lentils (1 cup dry) 
  • 1/2 pound black/browns rice (1 cup dry) 
  • 2 1/4 cup water
  • 1 veggie bullion or 2 tsp salt
  • 5-6 cloves garlic
  • 2 sweet peppers (different colors for a rainbow of health)
  • 1 sweet onion
  • 1 cup cooked bean of choice
  • 2 tbsp balsamic vinegar
  • 1/2 tbsp Bragg’s Liquid Amino or soy sauce of choice
  • 1/4 cup water
  • 3 tbsp fresh chopped or 1 tbsp dried cilantro
  • 1/2 cup coconut milk
  • 2 tbsp tumeric
  • 2 tbsp Penzey sweet curry
  • 2 tbsp chili powder (it’s sweeter)
  • dash of Sriracha chili paste (only for the spicy people)

Directions: Add lentils, rice, water and bullion to a sauce pan. Bring to a boil, cover and reduce heat. Simmer for 30 minutes. Remove from heat.

Chop garlic, peppers and onion and add to skillet. Whisk vinegar, Bragg’s and water together and pour over veggies. Saute for 10 minutes, or until desired texture is reached. Add chopped cilantro in the last minute and remove from heat.

Whisk turmeric, curry and chili powder into coconut milk. Pour over lentil and rice mixture.

Mix all ingredients into a serving dish. Garnish with sriracha chili paste.