Type what you have

Ingredients

• ✓ black rice
• water
• salt
• coconut milk
• white sugar

Instructions

1. 1 Combine water, black rice, and salt in a saucepan; bring to a boil. Reduce heat; cover and simmer for 40 minutes.
2. 2 Stir in coconut milk and sugar; bring to a boil. Reduce heat; simmer, uncovered, until rice reaches a sticky consistency, about 30 minutes.
3. 3 Cool. Stir and serve.

By lizzyum

Ingredients

• ✓ black rice
• butter
• onion
• almond
• water
• chicken bouillon

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a saucepan over medium heat. Add black rice, onion, and almonds; cook and stir until lightly toasted, 5 to 10 minutes.
3. 3 Add water and bouillon; bring to a boil.
4. 4 Reduce the heat to low, cover, and simmer until rice is tender and liquid is absorbed, 25 to 30 minutes.

By Love2cook32

Ingredients

• ✓ black rice
• acorn squash
• walnut oil
• extra virgin olive oil
• salt
• yellow onion
• celery
• fennel seed
• walnut
• raisin
• maple syrup
• white wine vinegar
• arugula
• salt
• pepper
• parmesan cheese
• aluminum foil

Instructions

1. 1 Preheat the oven to 400 degrees F. Line a rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Rinse the black rice. Add rice to 1 1/2 cups of water. Bring it to a boil then reduce to a simmer. Cover and cook for 45 minutes until cooked through. Remove the lid, fluff with a fork and leave the lid ajar to cool.
2. 2 While the rice cooks, roast the squash. With a sharp knife split the squash into quarters. Remove seeds and rub both the flesh and skin with olive oil and sprinkle with sea salt. Spread them on the foil-lined baking sheet cut side up and roast for 40 minutes until tender and browned in spots.
3. 3 Prepare the stuffing. Warm 2 teaspoons of the oil over medium heat in a pan, saute the onion and celery until just softened, about 4 minutes. Transfer to a mixing bowl. Grind the fennel seed or chop well with a sharp knife. Add fennel, 1/2 cup of the walnuts and raisins and drizzle with the remaining oil, maple syrup and vinegar. Toss to coat. This much can be done a day in advance and brought to room temperature before serving.
4. 4 When ready to serve, arrange the squash wedges on a platter. Toss the arugula in with the rice stuffing along with a few pinches of salt and pepper and toss again. Fill the insides of the squash with the stuffing; it is ok if a bit spills over. Garnish with the remaining walnuts and fresh shaved Parmesan and serve.

By Reynolds KitchensR

Ingredients

• ✓ black rice
• black pepper
• salt
• clove
• cinnamon
• water
• olive oil
• cilantro
• red bell pepper
• bay leaf
• water
• tomato sauce
• pea
• russet potato
• black pepper
• salt
• cinnamon
• garam masala
• turmeric
• chile pepper
• cumin
• coriander
• ground turkey
• ginger
• garlic
• onion
• butter

Instructions

1. 1 Melt butter in a large sauté pan over medium heat. Add onion; cook until translucent, about 8 minutes. Add garlic and ginger; cook for 2 minutes. Add turkey; cook and stir until browned, 5 to 7 minutes. Season with coriander, cumin, ground chile, turmeric, garam masala, 1 teaspoon cinnamon, salt, and black pepper; stir until evenly distributed.
2. 2 Add potato, peas, tomato sauce, water, and bay leaf. Reduce heat to low; cover and simmer until potato is tender, 20 to 25 minutes. Add bell pepper and cilantro; simmer until heated through, 5 to 10 minutes more.
3. 3 Meanwhile, heat olive oil in a separate pan over medium-high heat. Add rice; sauté for 2 to 3 minutes. Add water; bring to a boil. Reduce heat to low; simmer until rice is tender, 20 to 40 minutes. Drain off excess water. Season with 1/2 teaspoon cinnamon, cloves, salt, and black pepper; stir until evenly distributed.

By Brian