And green lentils!
But first just the black rice. I'm a fan! Some Korean restaurants will serve you purple rice when you order steamed rice. The rice is actually a mix of mostly white (possibly with some brown and other) rice with a little black rice. As black rice soaks and cooks, its color leeches out and stains the other grains a beautiful purple hue. Black rice also imparts a bit of a nutty flavor to the rice, as it is a whole grain rice. This also means it needs to soak for 1-2 hours before cooking for optimal texture.
1.5 cups white rice (generally doesn't need washing; you'll lose vital nutrients)
2-4 TBS black rice (wash first and then soak with the white rice for 1+ hours)
optional: replace half of white rice with brown rice, which should be washed along with the black rice before soaking
- Add less black rice for a lighter color. I use 4 TBS (1/4 cup) to about 1.5 cups other rice.
- After soaking, just proceed to cook rice as you normally would. I just use the normal white rice setting on the rice cooker, but I like some bite in my rice. The brown rice setting will cook longer and make the rice softer (a bit mushy in my opinion).
Anyway, try adding black rice to your white! It's delicious. Oh, on another note, though, stay away from American rice...I picked up a "wild rice" mixture a couple weeks ago that included wild rice, brown, red, and "American white" rices. It has no body at all! As noted above, I like a bit of tooth in my rice. The American rice just...feels like a bunch of fluff. Feels like it lacks substance.
As for the green lentils, called French lentils du Puy, I'm also a fan. Lentils in general are fantastic; they pack protein and fiber in a natural, whole grain, but don't require the soaking and cooking time that other legumes do. Awesome. Green lentils are also great in that they hold their structure better over the simmering time, resulting in a nice, toothy texture in the cooked legumes. Don't get me wrong, though--I love red lentils, too, and the way they break down after cooking into a thick stew.
Lentil Salad with Scallions
1 cup lentils du Puy, picked over and rinsed
1 medium onion, halved
-cut one half in half again (2 quarters)
-dice the other half
2 bay leaves
1/2 tsp dried thyme
1/2 tsp salt
4 cups water
1 TBS vinegar
2 tsp Dijon mustard
1/8 tsp ground black pepper
6 TBS extra-virgin olive oil
1/4 tsp salt
2 scallions, sliced thin
- Bring water, lentils, the two onion quarters, bay leaves, thyme, and 1/2 tsp salt to boil in a medium saucepan over medium-high heat. Reduce heat and simmer 25-30 minutes, until the lentils are tender but still hold their shape. In the last 5 minutes, pick out the onion quarters and replace with the diced onion.
- While the lentils are simmering, whisk vinegar, mustard, 1/4 tsp salt, pepper, and oil together in a small boll and set aside.
- Drain the lentils and discard the bay leaves and thyme (onion quarters already removed). Transfer the lentils to a large bowl and toss with the vinaigrette. Allow to cool to room temperature, about 15 minutes, before stirring in scallions.