Superfood nutrition and clean flavors shine in this easy vegan black rice recipe inspired by Japanese cuisine. Whole food, dairy-free, with gluten-free and oil-free options.
Bring 2 cups water to a boil. Stir in 1 cup plus 3 level tablespoons black rice. Reduce heat, cover with a secure lid, and cook just above a low boil for 30 minutes. Remove the pot from heat and let the rice sit for 10 minutes to absorb the last of the water.
Prepare Shabu-Shabu broth
Bring 4 cups water, 1 TB soy sauce, 1 cube "Not Beef" bouillon, 4 cloves garlic, 6 thin slices ginger, 1 tsp. dried wakame , and 4 whole black peppercorns to a boil. Cook at a light boil for 10 minutes. Strain out seasonings and return broth to pot. When the rice has cooked for 30 minutes, bring the broth back to a boil.
Add 1 cup carrots and 1 cup celery to boiling broth and cook 2-3 minutes until just beginning to soften. Add ½ cup onion, ½ cup cauliflower, and ½ cup red pepper next. Boil another couple of minutes. Finally, add 1 cup baby bok choy and 1 ½ cups snow peas. Stir and remove from heat immediately. Cover pot with a lid.
Serve
Place cooked rice, the pot of broth with veggies, 1 cup prepared or homemade goma dare sesame sauce, and a small dish with ½ cup 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.
Notes
Measuring water and rice carefully is the secret to having perfectly cooked black rice. It's that easy!Choose a good quality goma dare sauce from the Asian section of your grocery store. Or, better yet make this homemade version. Trust me, it will make all the difference.