Black rice has wonderful nutty flavor and a slightly sweet flavor too. It takes a bit longer to cook then white rice but is worth the wait. Black rice can be found in the ethnic section of your grocery store. In this recipe I used two cans of a lite coconut milk. I reserved a cup for my other recipe, Pan Seared Halibut with a Thai Coconut Chili Sauce, which was used to make the sauce. If not planning to make the Pan Seared Halibut with Black Rice, use all of the coconut milk. You will need to cook it a little longer, but will not alter the flavor. This recipe can be a side dish or make it a meal.
¼ cup of toasted sesame oil
2 cups shitake mushrooms stems removed and thinly sliced
2 green onions thinly sliced
1 ½ cups of a black rice
2 – 14 oz. cans of lite coconut milk
1 – 14 oz. can of 99% fat free chicken broth
1 teaspoon of kosher salt
1 thinly sliced green onion for garnish
In a large skillet heat toasted sesame oil over medium high heat. Add mushrooms and sauté until tender. Add onions and rice and sauté for 2 – 3 minutes. Add coconut milk, chicken broth and salt. Lower heat and let simmer until all liquid is absorbed, stirring every 10 minutes. This will take about an hour. Garnish with green onions for a wonderful crunch.