Black Rice with Rainbow Vegetables

Black rice, a.k.a, Forbidden Rice, was once only allowed to be consumed by royalty in China. That's probably because the emperors wanted to keep all the healthy goodness to themselves. 

Black rice is packed with anthocyanins, a powerful type of phytonutrient that has been well documented to be a cancer fighter. Scientists have also found it to be a good preventer of diabetes and heart disease. 

Health benefits aside, it's easy to make and has a delightful texture and nutty flavor. It can be used to anywhere white or brown rice is used. Because of its inky dark hue, pairing it with bright vegetables makes for a beautiful rainbow plate. 

While I personally like all my food mixed together in a big ugly mess, that doesn't make for good pictures, so here, I cooked the rice and vegetables separately. However, if you don't mind either, you can cook the rice and vegetables in one pot which means one less pot to clean. 

Also, the sunflower seed sauce is optional. It gives the dish a nuttier taste and creamy texture. 

Black Rice with Rainbow Vegetables

Soak: 40 minutes //  Prep: 5 minutes // Cook: 40 minutes // Yield: appx 2.5 cups 

Ingredients:

Rice with Vegetables

2 cups water, plus 1 3/4 cups water

1 cup short grain black or forbidden rice

1/2 cup frozen corn

1/2 cup frozen or fresh peas

1 carrot, peeled

1 tsp. cumin

1/4 tsp. salt

Optional: 

Sunflower Seed Sauce

2 tbs. sunflower seed butter 

2 tbs. water

1/4 tsp. salt

pinch of cayenne pepper

Instructions:

1. Place rice in a bowl, cover with 2 cups of water, and let soak for about 40 minutes.  
2. A few minutes before the soaking time is up, bring the 1 3/4 cups of water to a boil. Drain the rice when the time is up, and then add it to the pot of boiling water. Cook for about another 40 minutes. 
3. Meanwhile, peel carrot, slice lengthwise into quarters, and then on the bias as if you were cutting rounds. You should be left with small semi-cubed pieces. Put aside. 
4. Optional: Make creamy sunflower seed sauce by using a fork to whisk together sunflower seed butter, water, salt, and cayenne, until well combined. Put aside. 
5. About 5 minutes before the rice is done, add in corn, peas, and carrot. (Note, that for the picture, I decided to steam the vegetables separately, but it is much easier, and less cleanup, to do it all in one pot). 
6. When timer is up, remove to a serving bowl. If using sunflower seed sauce, add now and mix well. If not, simply add salt and cumin, then serve.