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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (274g) Recipe makes 7 servings |
||
| Calories 299 | ||
| Calories from Fat 55 | (18%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.2g | 9% | |
| Saturated Fat 1.1g | 5% | |
| Monounsaturated Fat 2.0g | ||
| Polyunsaturated Fat 2.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 4mg | 1% | |
| Sodium 1163mg | 48% | |
| Potassium 506mg | 14% | |
| Total Carbohydrate 52.4g | 17% | |
| Dietary Fiber 2.7g | 10% | |
| Sugars 17.5g | ||
| Protein 8.1g | 16% | |
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Spicy Black Rice
By: Sharon123
Oct 18, 2002
Here is a rice dish with such an intense flavor that it will satisfy your emotional hunger. It is exotic and hearty at the same time. From Chef Paul Prudhomme's Fiery Foods That I Love Cookbook.
SERVES 7
Ingredients
Seasoning Mix
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons salt
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon cayenne
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground mace
- 1/2 teaspoon black pepper
- 1/2 teaspoon white pepper
- 2 tablespoons vegetable oil
Rice
- 2 cups chopped onions
- 1/2 cup chopped celery
- 2 bay leaves
- 2 tablespoons chopped fresh ginger
- 1 large portabella mushroom, sliced 1 inch long and 1/2 inch wide
- 1/4 cup rice wine (or other, I use grape juice)
- 2 tablespoons tamari
- 1 cup raisins
- 2 cups converted white rice
- 4 cups chicken stock
Directions
1
Combine the seasoning mix ingredients in a small bowl.2
Heat the oil in a heavy 4-quart pot over high heat just until the oil begins to smoke, about 4 minutes.3
Stir in the onions, celery, bay leaves, ginger, mushroom, and 2 tbls.4
of the seasoning mix.5
Cook, stirring frequently, until the mixture is a dark metallic color and sticks to the bottom of the pot, about 6 to 8 minutes.6
Add the rice wine and tamari and scrape the pot bottom to loosen the brown bits.7
Add the raisins and rice and continue to cook, stirring occasionally, until all the liquid is absorbed and the rice begins to stick to the bottom of the pot, about 5 to 6 minutes.8
Stir in the stock and scrape the pot bottom again.9
Stir in the remaining seasoning mix.10
Cover and bring to a boil, then reduce the heat to low and simmer until the rice is tender, about 20 minutes.11
Remove from the heat, fluff with a fork, cover, and let sit for 5 minutes before serving.
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Featured Reviews for This Recipe
From: TeresaS
On May 23, 2008
What a kaleidoscope of flavors!!! Need I say more....OK it doesn't look pretty. But it is packed full of flavor. This is one of those dishes that you really get to prepare. It is a joy. Thanks for posting. 
From: Roosie
On Nov 22, 2004
It may be partially because we had this with really spicy Cajun baked shrimp, but this tasted a little more sweet than spicy to me. I think the raisins and softened onions have a lot to do with that. I, like yogi, used brown rice, which worked just fine- just a slightly longer cooking time (ours takes about 30 min). Followed the recipe exactly excepting a few substitutions- I halved the recipe used basil vinegar instead of the the rice wine (its very mild) and used a baby bella instead of a portabello. It was a really nice flavor combo- I very much liked the spice blend. I am thinking I might mix some up for other Cajun dishes. The mace was a really great touch. Overall, a nice recipe!
From: yogi
On Feb 12, 2003
This has got to be one of the best rice dishes I've had! Wonderfully spicy!! The seasoning mix smelled a bit like something you'd put in chili, and then I saw the ginger and thought it might not go together, but I sure was wrong. I used brown rice and skipped the celery (added a little more onion) and raisins. Your description of this dish is just perfect, Sharon. Thanks for a definite "keeper" recipe!
From: Nasseh
On May 31, 2008
This rice had a wonderful flavor but it was very spicy. I was the only one who ate it but everyone else agreed it would be good with a little less spice. I did omit the raisins & celery from the rice & I halved the recipe. I am going to try making again using less spice & see how my family likes it.
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