Gluten Free Black Rice Stir-Fry

This gorgeous stir-fry is incredibly healthful with its shades of black, purple and green.  Taking a gander at all of the chopped ingredients, I knew this would be a delicious dish.  What surprised me was my kids reaction to it.  As I waited for unapproving groans about the “weird black rice”, they never materialized.  There were just a lot of positive yummy comments- I love when that happens.

Nevertheless, I have cooked with wild rice before but that is not what this recipe calls for.  Black rice (aka purple or forbidden rice) is a rich nutty tasting rice.  It’s fiber content parallels that of brown rice.  It turns a deeper purple when cooked which makes this dish shine.  Be sure what you select is gluten free, below a picture of the rice we used which clearly states gluten free.

Why eat black rice?

“Just a spoonful of black rice bran contains more health promoting anthocyanin antioxidants than are found in a spoonful of blueberries, but with less sugar and more fiber and vitamin E antioxidants,” said Zhimin Xu, Associate Professor at the Department of Food Science at Louisiana State University Agricultural Center in Baton Rouge, La., who reported on the research.” ~ Per acs.org

Black rice stir-fry ingredients-

3 Tbsp Ghee (or your favorite cooking oil)

12 oz. Extra firm tofu drained and cut into 1 inch pieces

Coarse salt

1 Japanese eggplant halved and cut into 1/2 inch pieces (If you can’t find the Japanese variety, whatever eggplant you have with work)

2 Tbsp minced fresh ginger

2 cloves minced garlic

3 Scallions thinly sliced

4 Cups sliced red cabbage

3 Cups of torn Kale into 2 inch pieces

2 Cups of cooked black rice (1 cup dry, cooked with 2 cups of water)

1 Tbsp Sriracha sauce

1 Tbsp Gluten Free Tamari

2 Tbsp fresh lime juice

1/2 Tsp Red Pepper flakes (or less if you don’t prefer a spicy dish)

Instructions-

• Bring wok to medium high temp melting 1 Tbsp Ghee, swirl in pan
• Add tofu with salt and pepper, cook until light brown and remove from wok (5 min)
• Add another tbsp of ghee along with eggplant cooking a few minutes until golden and tender and remove from wok
• Add remaining tbsp of ghee with ginger, garlic and scallions (only the white parts), cook x 1 min
• Add cabbage, kale, and a 1/4 cup of water cooking until kale is tender (a few min)
• Mix in the cooked black rice and red peppers (adjust to your taste), after a minute add tofu and eggplant
• Stir in Sriracha sauce, gluten free soy tamari (adjust seasoning to your taste)
• 4 servings= approx 30 carbs/serving

Recipe amended from Wholeliving