Black Bean and Black Rice Burger
¾ cup dry black beans (substitute with 2 cups canned. Be sure to drain and rinse)
½ cup Nature's Earthly Choice™ Black Rice
½ large eggplant
1 tablespoon miring
1 tablespoon rice vinegar
2 tablespoons chili garlic sauce
2 tablespoons tamari (use soy sauce by all means)
½ cup brown rice flour
Oil or oil spray for cooking
- Cook black beans by rinsing them, then placing in a large pot with enough water to cover by an inch. When the water starts to boil, lower heat to a simmer, slap on a lid, and let the beans cook about an hour or until tender. You can also do this in a pressure cooker, which would expedite the process. Drain the beans and set aside.
- Cook the Black Rice by adding it to a pot with 1 cup of water. Bring to a boil, slap on a lid, and let the rice cook 25-30 minutes until all the water has been absorbed. Let is stand, covered for another 10 minutes.
- Roast the eggplant by spraying both sides with some oil and then placing, cut side down, on a baking sheet covered with tinfoil (not necessary but makes for easy cleanup). Roast in a preheated oven at 350 degrees Fahrenheit for 30 minutes or until the eggplant is really tender and a knife pierced in the thickest part goes cleanly through. Cool the eggplant and then peel off the charred skin.
- Scoop the flesh of the eggplant into a food processor bowl along with the Black Rice and black beans.
- Add the remaining ingredients. Pulse five to ten times until the ingredients are evenly mixed but still textured and not pasty.
- Check seasoning, and add salt if needed.
- Remove to a bowl and mix in the rice flour.
- Shape into eight flat patties. These are quite hefty and you can make them smaller if you wish, for slider buns or just because.
- Heat a cast iron or nonstick griddle. Spray with some oil and cook the burgers, about four minutes on either side or until they are nice and charred.
- You can freeze these by separating with wax paper and throw them on the grill for the cookout.
- Serve with onions, lettuce and avocado atop by whole-wheat hamburger buns.
Black Rice, Romesco, and Roasted Veggie Bowl (Gluten-free and Vegan)
1 medium sized head purple or white cauliflower, cut into florets. (about 3 cups)
2 small broccoli crowns, cut into florets (about 2 cups)
Freshly ground black pepper
1 cup cooked Nature's Earthly Choice™ Black Rice
1 cup Romesco sauce
¼ cup toasted sliced almonds
- Preheat the oven to 425°F and line a baking sheet with parchment pepper. Place the cauliflower and broccoli on the sheet pan and drizzle with olive oil, then sprinkle with salt and pepper to taste. Roast the veggies for approximately 20-25 minutes flipping halfway through. Remove from the oven and allow to cool slightly.
- Divide the cooked rice between 3 bowls, pile roasted veggies on top of the rice, drizzle prepared Romesco sauce, and top with a sprinkle of toasted almonds.
¾ cup slivered almonds
2 cloves garlic, minced
2 jarred roasted red peppers, chopped
1 tablespoon olive oil
1 tablespoon red wine vinegar
2 teaspoons sweet paprika
¼ teaspoon kosher salt
½ cup homemade vegetable broth
- Toast the almonds. Preheat a large, heavy bottomed pan, over medium-low heat. Pour the sliced almonds in the pan in a single layer. Toss frequently until fragrant and golden brown, around 5-7 minutes.
- Place the toasted almonds in a high powered blender or the bowl of a food processor fitted with the “S” blade and pulse into fine crumbs. Add the garlic and pulse until finely chopped. Add the chopped roasted red peppers, olive oil, red wine vinegar, paprika, and salt, then puree until smooth. You will need to stop and scrape the sides every now and then to ensure that everything has been incorporated. If your blender or food processor is having a hard time blending the sauce add the vegetable broth 1 tablespoon at a time until there is enough liquid for the machine to operate properly.
Chicken Burrito Bowls with Bacon Guacamole and Scallion Pesto
2 chicken breasts, diced into small cubes
1 Tbs. ground cumin
1 Tbs. chili powder
1 teaspoon ground coriander
½ teaspoon garlic salt
1 pinch crushed red pepper
2 slices bacon
1 cup uncooked Nature's Earthly Choice™ Black Rice
3 Tbs. fresh lime juice, divided
1 bunch scallions, white ends trimmed and discarded
3 Tbs. toasted pepitas
2 cloves garlic
3 Tbs. extra-virgin olive oil, plus 1 teaspoon
1 jalepeno pepper, minced (and seeded for less heat)
1 (14.5 oz) can black beans, drained and rinsed
1 (10 oz) can Mexi-corn, drained
½ cup crumbled cotija cheese
Chives for garnish (optional)
2 cups baby spinach leaves
Coarse salt and freshly ground pepper
- Cook the Black Rice in a rice cooker, or your favorite stove-top method.
- In a small bowl, mix together the cumin, chili powder, coriander, garlic salt, crushed red pepper, and a pinch of salt and pepper. Sprinkle the spice mix over the diced chicken until coated all over. Set aside.
- Render the bacon in a large skillet over medium heat. When crispy, remove the bacon and place on paper towels to drain. Crumble with fingers.
- Back in the skillet, drain all but about 2 Tbs. bacon fat. Bring the pan to a medium-high heat and add the chicken. Sear the chicken until browned all over and cooked through, 5 to 6 minutes. Remove from pan and cover to keep warm.
- In a small sauce pan, bring the teaspoon oil to a medium heat. Add the jalepeno and sizzle for a minute. Add the black beans and corn; toss. Season with salt and pepper. Reduce the heat to low while you finish the rest of the meal. Stir once in a while.
- In a food processor, combine the scallions, garlic, toasted pepitas, 2 Tbs. lime juice and a pinch of salt. With the motor running, add the remaining 3 Tbs. oil in a thin stream until you get a nice pesto consistency.
- In a small bowl, combine the avocado, bacon crumbles, the remaining Tbs. of lime juice and small pinch of salt. Mash until you get a guacamole of the most unearthly caliber.
- Place a small heaping of Black Rice in the bottom of each bowl. Top with baby spinach leaves, cooked chicken, a few spoonfuls of the black bean/corn mixture, a healthy dollop of the bacon guacamole and the scallion pesto.
- Garnish with a little bit of the crumbled cojita cheese and chives.
Black Rice with Turmeric Coconut Chickpeas
2 tablespoons olive oil
1 large clove garlic, minced
¼ cup whole-fat coconut milk
¼ cup vegetable broth
1 tablespoon turmeric powder
1 teaspoon black pepper
1 cup canned chickpeas, rinsed
1 cup cooked Nature's Earthly Choice™ Black Rice
Cilantro and lemon juice, to taste
- In a small pot, heat olive oil over medium heat. Sauté garlic for 1 minute.
- Add coconut milk, vegetable broth, turmeric powder, and black pepper. Bring to a boil then reduce to a simmer.
- Add chickpeas. Cover and cook for 10 minutes, or until the chickpeas soften.
- Serve on top of black rice. Garnish with cilantro and lemon juice, to taste.