Friends, have you discovered black rice yet? If not, my vegan shabu vegetable and black rice recipe is your doorway to its hearty, chewy, delicious taste.
Already a fan of this exceptional whole grain? Great! Then I’ll bet you are looking for more ways to enjoy it. It's phenomenal with Creamy Goma Dare sesame sauce.
Measure water and black rice precisely with proportions below. Remove cooked rice from heat and let sit for 10 minutes covered in its cooking pot before serving.
This comforting entree combines perfectly cooked black rice with tender-crisp vegetables simmered in savory hot broth. The broth is served in sipping bowls on the side, shabu-style along with thick sesame dipping sauce for the vegetables.
Superfood forbidden rice
Black rice is sometimes called forbidden rice. That's because it was once reserved only for the Emperor of China. In fact, stealing it from the royal family was punishable by death.
Were there good reasons back then to covet black rice? Well, my taste buds say yes. I love the unique aroma and chewy yet tender kernels. It has a subtle, sweet woodsy flavor. Often described as nutty, many people find its complexity superior to brown rice.
The best part is, nutritionally it knocks whole-grain brown rice out of the park. Black rice is higher in protein and fiber. At the same time, it is lower in carbohydrates and calories. But, its purple-black color is the real clue to what makes this rice a superfood.
Those stunning pigments aren’t just eye-candy on a plate. Interestingly, the color is from anthocyanin, the same potent antioxidant found in blueberries. On average, black rice has six times the inflammation-fighting antioxidants of brown rice.
How to cook black rice
The secret to perfect stovetop black rice is the right ratio of water to rice. You can have moist, chewy grains every time with the proportions below.
I use U.S. measuring cups, so I have included equivalents in milliliters and grams if your measuring cups are different.
- Bring 2 cups (480 ml) of water to a boil
- Stir in 1 cup plus 3 tablespoons (250 grams) of black rice.
- Reduce heat to a slight boil and cook rice with a lid on for 30 minutes.
- Remove rice from heat and let sit covered in pan for 10 minutes to absorb remaining water.
You can customize veggies with the seasonal fresh produce available in your area. Put together a combination of 6 cups and cook the firmer vegetables in your shabu broth first. Then, add the more tender ones like snowpeas at the very end.
How to serve
Place at the center of the table:
- Black rice in its cooking pot.
- Pot of vegetables simmering in broth.
- Dish of creamy sesame sauce.
- Dish of sliced scallions.
- A ladle and serving utensils.
Provide each guest:
- A plate for rice and vegetables
- Small soup bowl for sipping broth.
- Small dipping bowl for Creamy Sesame Sauce
- Chopsticks or forks as desired.
Guests won't need spoons because the most delightful part of the meal is sipping the flavorful cooking broth directly from little bowls!
Once the table is set let each guest serve themselves and garnish with sliced scallions.
I hope now you are inspired to try this colorful variety of rice. Think how fortunate we are to enjoy the benefits of a healthy grain once reserved only for royalty.
More recipes with black rice
I would be thrilled to know if you tried this recipe! Leave a comment, rate it, and don’t forget to tag a photo #poppyswildkitchenrecipes on Instagram. Aloha!
Shabu Vegan Black Rice Recipe
- 2 cups water, (480 ml.)
- 1 cup plus 3 level tablespoons black rice, (250 gm.)
Shabu-Shabu Sipping Broth
- 1 cup sliced carrots
- 1 cup sliced celery
- ½ cup yellow onion
- ½ cup cauliflower
- ½ cup red pepper
- 1 cup baby bok choy
- 1 ½ cups snow peas
- ½ cup thin-sliced scallions
Cook black rice
- Bring 2 cups of water to a boil. Stir in 1 cup(s) plus 3 level tablespoons of black rice. Reduce heat, cover with a secure lid and cook just above a low boil for 30 minutes. Remove pot from heat and let rice sit for 10 minutes to absorb last of the water.
Prepare Shabu-Shabu broth
- Bring water and seasonings to a boil. Cook at a light boil for 10 minutes. Strain out seasonings and return broth to pot. When rice has cooked 30 minutes, bring broth back to a boil.
- Add carrots and celery to boiling broth and cook 2-3 minutes until just beginning to soften. Add cauliflower, onion and red pepper next. Boil another couple minutes. Finally, add snow peas and bok choy. Stir and remove from heat immediately. Cover pot with a lid.
- Place cooked rice, pot of broth with veggies, Creamy Sesame Goma Dare Sauce, and a small dish of scallions on the table.
- Use a slotted spoon to serve the veggies on top of rice and a ladle to spoon extra broth into side bowls.
Sauce and Garnish
- Divide sauce into individual serving dishes and let each guest dip veggies and garnish meal with scallions to taste.