Friends, have you discovered black rice yet? If not, my Shabu Veggie Black Rice Recipe is your doorway to its delicious taste and pleasing texture. Already a fan of this exceptional whole grain? Great! Then I’ll bet you are looking for more ways to enjoy it.
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 it’s 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, it’s 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.
Ready for the black rice recipe? You will see how easy it is to make perfectly cooked black rice. Then, shabu-style veggies are briefly simmered in a richly flavored broth, which is served on the side. This creamy sesame sauce is my take on the Goma Dare served with Shabu-Shabu in Japanese restaurants.
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.
Shabu Veggie Black Rice Recipe
- 2 cups water
- 1 cup plus 3 level tablespoons black rice
Shabu-Shabu Sipping Broth
- 4 cups water
- 1 TB soy sauce
- 1 cube "Not Beef" bouillon*
- 4 large cloves garlic cut in half
- 6 thin slices ginger
- 1 tsp. dried wakame or one small piece of kombu
- 4 whole black peppercorns
- 1 cup sliced carrots
- 1 cup sliced celery
- 1/2 cup yellow onion
- 1/2 cup cauliflower
- 1/2 cup red pepper
- 1 cup baby bok choy
- 1 1/2 cups snow peas
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 secure lid and cook just above a low boil for 30 minutes. Remove pot from heat and let rice sit for 5-10 minutes to absorb last of 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, veggies with broth, and Goma Dare sauce on table. Use a slotted spoon to serve the veggies on top of rice and a ladle to spoon extra broth into side bowls.
- Top the rice and veggies with Goma Dare sesame sauce to taste.