Black Rice, Bimi & Pineapple Stir Fry

IMG_8820

I had been eating this stir fry for two days in a row. I made two large batches to eat throughout the day. It is so easy to make and black rice is so healthy. I am trying to make simpler recipes at the moment since we are busy with the renovations of the new apartment and we need to start packing. We need to leave our current rental apartment at the end of the month and now time is ticking. So easy meals like this one, which I can just reheat in the microwave are a life saver.

This recipe serves 2 -3 people

Ingredients:

¾ cup of black rice

4 cups of vegetable stock (hot)

½ of a pineapple, cored and chopped into pieces

2 sticks of lemongrass, (white part only) finely chopped

1 ½ tablespoons of minced ginger

2 small bird’s eye chili, finely chopped

1/3 cup of cashew nuts, chopped

200grs of bimi, chopped

4 tablespoons of oyster sauce

1 teaspoon of fish sauce

2 tablespoons of sesame oil

2 tablespoons of vegetable oil

 

Start by rinsing the black rice under cold water. Then place it in a medium saucepan with the vegetable stock and let it cook covered for about 45 minutes over medium-low heat until most of the liquid has evaporated and the rice is cooked. Then turn off the heat and let it sit covered for 10 minutes.

Place the sesame oil and vegetable oil in a large pan or wok over medium heat. Once it is hot, add the lemongrass, chili and ginger. Cook for a minute and then add the bimi, pineapple and cashew nuts. Stir-fry for a few minutes until the bimi is cooked. Then add the oyster sauce, fish sauce and black rice. Stir fry it for a couple of minutes. Then adjust the seasoning to your liking. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow me on Snapchat: cravingsinams.

Black Rice & Shredded Brussels Sprout Salad with Leek and Whole Grain Mustard Vinaigrette

IMG_8356

A healthy and filling salad with a tangy vinaigrette. I’ve only started cooking with black rice a few months ago and I really love its chewier texture. It takes a bit longer to cook but you can always cook it the night before and keep it in the fridge. It makes a great packed lunch for the next day as well.

FullSizeRender

This recipe serves 3.

Ingredients:

For the salad:

1 1/2 cups of black rice

5 cups of vegetable stock, warmed up

250grs of Brussels sprouts, trimmed, halved and thinly sliced

1 cup of broad beans, shelled and blanched

¼ cup of pumpkin seeds

1 cup of pomegranate seeds

For the leek and whole grain mustard vinaigrette:

1 leek, finely chopped (light green and white part only)

5 tablespoons of olive oil

Pinch of garlic powder

¼ cup of red wine vinegar

1 tablespoon of whole grain mustard

2 teaspoons of honey

Salt

Pepper

Extra:

Garden cress for decoration (optional)

 

Start by rinsing the black rice under cold water. Then place it in a medium saucepan with the vegetable stock and let it cook covered for about 45 minutes over medium-low heat until most of the liquid has evaporated and the rice is cooked. Then turn off the heat and let it sit covered for 10 minutes.

In the meanwhile, start making the vinaigrette. Place olive oil in a pan over medium heat. Once the pan is hot, lower the heat to medium-low and add the leek, salt, pepper and garlic powder. Let it cook for about 8 minutes stirring until the leek becomes soft but not brown.

Once the leek is cooked, turn off the heat and add the red wine vinegar, mustard and honey. Mix it well. Taste for salt and then transfer it to a bowl or jar until ready to serve.

Once the rice is cooked, place it in a large bowl and add the Brussels sprouts, broad beans, pumpkin seeds and pomegranate. Add the vinaigrette and mix well. Divide it among 3 bowls and top with some garden cress.

For more foodie inspiration, you can follow me on Instagram and Facebook.

Cranberry Chicken Roulade with Black Rice, Purslane & Cranberry Red Wine Sauce

FullSizeRender

Seeing cranberries at the market starts to get me into the holiday spirit! This a recipe from last year which I just updated and tweaked a bit. This recipe serves 2.

Ingredients:

For the chicken:

2 chicken breasts, about 560 grams

Salt

Pepper

1 tablespoon of butter

1 tablespoon of olive oil

For the cranberry compote:

2 cups of fresh cranberries

2 cups of water

½ cup plus 2 tablespoons of sugar

For the cranberry red wine sauce:

Leftover of the cranberry compote

1 ½ cups of chicken stock

¼ cup red wine

1 tablespoon of sugar

1 bay leaf

Salt

For the black rice:

1 cup of black rice

1 tablespoon of vegetable oil

Pinch of garlic powder

Pinch of salt

4 cups of boiling water

Extras:

1 handful of purslane, washed

Olive oil

Vinegar

Salt

Pepper

 

First make the cranberry compote, just place all of the ingredients in a medium saucepan over medium heat.  Once the cranberries start to pop, stir from time to time to prevent the bottom from sticking. Cook for about 15 minutes until it has thickened and turned into a compote. Transfer it to a bowl and allow it to cool down completely.

While the sauce is cooling down, start making the rice. Place the vegetable oil in a medium saucepan over medium heat. Add the garlic powder, rice and salt. Stir for a few seconds and then add the boiling water. Cover it with a lid and let it cook on low heat for about 35 to 40 minutes, until all the liquid has been absorbed and the rice is cooked.

To prepare the chicken, first butterfly it and then place it in between 2 plastic wrap pieces. Using a meat tenderizer, hammer it until it has an even thickness.

Place the chicken in a new long piece of plastic wrap, sprinkle some salt and pepper on it. Add about 2 tablespoons of the cranberry compote in the middle, lengthwise. Careful not to add too much so it doesn’t overflow. Roll it like a sausage very tightly with the plastic wrap and make knots on both edges.

Repeat for second piece and then place them in a large pot with boiling water and cook them for 10 minutes.

While the chicken is cooking, start preparing the sauce.

Blend the remaining cranberry compote with the chicken stock. Then pass it through a strainer and discard the pulp.

Place the sauce in a medium saucepan; add the red wine, sugar and bay leaf.  Reduce it until it has become a thick sauce. Add salt to taste and remove the bay leaf.  Set aside.

Once the 10 minutes for the chicken have passed, remove them from the water and remove the plastic wrap. Melt the butter with the olive oil in a pan over medium high heat. Brown the chicken on all sides. Remove them from the pan and slice them.

In a small bowl, mix the purslane with a splash of olive oil, vinegar, and a pinch of salt and pepper.

Serve the sliced chicken with the black rice, salad and some of the cranberry-red wine sauce.

For more foodie inspiration, you can follow me on Instagram and Facebook.