From Jessica's Kitchen

gluten free dairy free soy free recipes

  • Home
  • Recipes
  • About
You are here: Home / main dishes / Black Rice with Curry Seasonal Vegetables

Black Rice with Curry Seasonal Vegetables

October 28, 2014 By Jessica

We had black rice with curried vegetables for dinner tonight. Black rice is a new food for our table. A food everyone embraced with enthusiasm, as they dug into a bowl of black and orange food. Fun food because it’s so out of the ordinary to see black rice on their plates. Or should I say Halloween food. It is Halloween week after all, why not have a little fun with food, right?

The rice taste like a cross between wild rice and brown rice. Earthy with a hint of nutty flavor. I didn’t know this rice has many health benefits, more than any other variety. It’s very high in antioxidants and anthocyanins, known to prevent cardiovascular disease and high cholesterol, and has the highest protein and fiber of all rice. I bought it  because I was inspired to give dinner some Halloween flair, who knew it would be so nutritious. I was just looking for black and orange foods for dinner.

Besides all that nutrition, the salad was delicious. I will admit, if healthy is not tasty I am not serving it. Food needs to be delicious with healthy as it’s sidekick. This hearty, warm autumn salad is a complete meal with warm spices, and textures that will tantalize the taste buds. A nice combination of flavors I will be making again and again. 

Enjoy!

Curried Vegetables over Black Rice gluten free soy free vegan From Jessica's Kitchen

 

Serves 8-10

Ingredients:

2 cups black rice
4 cups water, or vegetable stock
1/2 tablespoon kosher salt
2 small sugar pumpkins, peeled, seeded, diced
6 medium carrots (I used purple and orange), peeled, diagonally sliced
1 medium onion, peeled, diced
5-6 kale leaves, stems removed, chopped
3-4 tablespoons olive oil
3 tablespoons GF rice wine vinegar
1 1/2 cups raw cashews, toasted (see below)
1 tablespoon dill sprigs, for garnish, optional

Spice blend:

1 teaspoon whole fennel seeds, slightly crush by hand with the back of a spoon to release oils
3 teaspoons ground curry
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cumin
1 teaspoon granulated garlic
2 teaspoons kosher salt
1 teaspoon crushed black pepper
1/2 teaspoon ground cloves

Preparation:

Preheat oven to 375 degrees F

For the Rice:

In a medium saucepan set over high heat, boil water or stock. When the water is boiling add kosher salt and rice. Reduce to simmer and cover. Cook for about 30 minutes, until all water has evaporated. Transfer to a large heatproof bowl (big enough to also hold all the chopped vegetables). Set aside.

For toasting cashews:

Place raw cashews on a parchment lined baking sheet, toast in the oven for 10-12 minutes, or until slightly golden.

Note: Toasting in the oven just slightly will bring out more flavor from nuts, longer than this will remove the nutrients in the nuts. It’s worth the extra effort, health wise, than buying toasted nuts, which have essential oils removed during the heat process.

For the vegetables:

Combine all chopped vegetables in another large bowl. Add olive oil, vinegar, and all the spices. Toss to combine well. Transfer to 2 baking sheets lined with parchment paper (half sheet size pans). Spread out evenly in one layer. Bake for 27-30 minutes, until tender but not mushy. Set aside to cool for 10 minutes.

Transfer to the rice bowl. Toss to combine well. Transfer onto a serving plate. Garnish with cashews and sprigs of dill. Serve warm.

Don't miss a recipe! Subscribe here.

Filed Under: main dishes, salads-dressings, vegan Tagged With: dairy-free, gluten-free, main dishes, salads, soy-free, sugar-free, vegan

« Halloween Gingerbread Spiced Spider Doughnuts
List of hidden gluten & dairy ingredients, plus “Flavorings” »

Comments

  1. Miranda Samson says

    October 29, 2014 at 8:45 am

    I don't think I have ever seen black rice. Salad looks enticing enough for me to go Get it. Thanks for the dinner idea, now I need to go shopping and make this tonight :)
    Reply
    • Jessica says

      October 29, 2014 at 10:50 am

      You will love it Miranda, enjoy!
      Reply
  2. Heather says

    October 29, 2014 at 11:19 am

    saw this in the office and two of my coworkers stopped and asked what's that! Like what you did here!
    Reply
  3. Tricia says

    October 29, 2014 at 5:04 pm

    A wonderful abundance of color and flavors. Nicely done.
    Reply
  4. Rebecca says

    November 4, 2014 at 10:11 pm

    Beautiful bounty of fall harvest Jessica. I need to taste this!
    Reply
  5. Becky says

    November 11, 2014 at 8:55 am

    Gorgeous plate of food!
    Reply
  6. Kim Hanover says

    November 15, 2014 at 7:18 pm

    I prepared this tonight and found my rice had a bite to it is it supposed to be al dente or soft? The recipe didn't specify. I liked the meal to make it again, thanks.
    Reply
    • Jessica says

      November 16, 2014 at 10:44 am

      The rice should have an al dente texture, similar to rice in risotto. If you like it softer, add 1/2 more water add add about 10 more minute to cook until soft to taste. Thanks for the comment!
      Reply
  7. Orly says

    December 1, 2014 at 10:01 am

    This looks incredible! I have not seen purple rice before. Where do they sell this? Does it taste like white rice?
    Reply
    • Jessica says

      December 1, 2014 at 12:25 pm

      You can find purple, also known as forbidden rice in Whole Foods or any health food market similar to. It does not taste like white rice, more of a hearty brown rice taste yet much healthier than brown rice.
      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

Follow From Jessica's Kitchen's board Gluten Free + Dairy Free Recipes (Sweet) on Pinterest.

Recent Posts

  • Apple Raisin Kugel (gluten free, dairy free, soy free, vegan)
  • Back to School Sandwich Inspiration (gluten free, dairy free, soy free, nut free)
  • Flourless Double Chocolate Muffins (dairy free, gluten free, soy free, paleo and vegan friendly)
  • Bagel Egg Kale Strata (gluten free, dairy free, soy free)
  • Asparagus Fennel Basil Soup (dairy free, gluten free, paleo, vegan friendly)

Categories

Also Seen in…

Elle Decor
FoodRhythms
Once a Month Meals
Gluten Free & More Magazine
Foodista
Daiya Foods
Yummly
Foodgawker
BRIT + CO
Delight Gluten Free

Food Advertising by logo
fromjessicaskitchen's Recipes, Reviews, Photos on United States Restaurant Guide

Copyright © 2023 · From Jessica's Kitchen · Privacy Policy