Ingredients:

• 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

Directions:

1. 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.
2. 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.
3. 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.
4. Scoop the flesh of the eggplant into a food processor bowl along with the Black Rice and black beans.
5. Add the remaining ingredients. Pulse five to ten times until the ingredients are evenly mixed but still textured and not pasty.
6. Check seasoning, and add salt if needed.
7. Remove to a bowl and mix in the rice flour.
8. Shape into eight flat patties. These are quite hefty and you can make them smaller if you wish, for slider buns or just because.
9. 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.
10. You can freeze these by separating with wax paper and throw them on the grill for the cookout.
11. Serve with onions, lettuce and avocado atop by whole-wheat hamburger buns.

Ingredients:

• Extra virgin olive oil
• 4-6 patty pan squash
• ½ lb ground pastured pork sausage
• 2 yellow bell peppers, chopped
• ½ large onion, chopped
• 1 ½ cups Nature’s Earthly Choice^™ Black Rice, cooked
• ¼ cup Panko bread crumbs
• ¾ cup ricotta cheese
• Salt and pepper to taste
• Marinara for topping (optional)

Directions:

1. Preheat the oven to 400 degrees F. Grease a 9 x 13 in baking dish lightly with olive oil.
2. The recipe will fit 6 small squash or 4 larger squash. Wash the squash. Slice off the tops, and using a spoon, gently scoop out the insides. Don’t scoop all the way through the bottom. You want to create a cup to hold the filling. Chop up the squash you scooped out and set aside.
3. Lightly coat the squash cups in olive oil and pierce with a fork in a few spots. Bake the squash for about 15 minutes, until they began to soften. Remove from the oven and set aside.
4. In a skillet, brown the sausage on medium heat. When it is about half way done, add the bell peppers, onion and the chopped squash you scooped out. Cook until the sausage is no longer pink.
5. Stir the rice, breadcrumbs and ricotta into the sausage. Add salt and pepper to taste.
6. Once the filling is cool enough to handle, divide it evenly into each squash. Pile it high and press gently with a spoon so that it is compact.
7. Bake for 20 or more minutes, or until the squash is tender when pierced with a fork. Top with marinara before serving.

Ingredients:

• 1 cup Nature’s Earthly Choice^™ Black Rice
• 4-5 cups of hot water (vegetable stock is even better)
• 3 teaspoon olive oil
• 3 medium onion, one chopped and the other two thinly sliced
• 1 teaspoon minced garlic
• ¼ cup of white wine (optional)
• 12 button mushrooms, sliced
• 1 teaspoon red pepper flakes
• Salt and ground black pepper to taste
• 1 teaspoon sugar
• ½ cup cashews
• 2 tablespoons white miso paste (optional)

Directions:

1. Make the cashew cheese for the risotto by blending together the cashews and the miso with enough water to make a smooth paste. If you don’t have miso you could use 2 tablespoons nutritional yeast, or leave it out altogether and just use the cashew paste.
2. Heat 1 teaspoon of oil in a saucepan.
3. Add the chopped onion, season with some salt, red pepper flakes and ground black pepper and sauté until softened, about three to four minutes.
4. Add the garlic, sauté for a few seconds, then add the mushrooms and white wine.
5. Turn up the flame to medium-high and cook until the wine has evaporated and the mushrooms have taken on a nice sheen.
6. Add the Black Rice, season with more salt and pepper to taste, and sauté for a minute. Now add ½ cup of water and let it cook until the water evaporates, stirring frequently. Just before the rice dries completely, add another ½ cup of water. Repeat, stirring the risotto frequently, until the rice is cooked but still has a bite to it. This process takes some time, so be patient.
7. Now add the cashew cheese and mix well. The risotto should have a creamy, slightly soupy consistency when done. Add more salt if needed.
8. Now heat the remaining 2 teaspoons of oil in another saucepan, add the sliced onions and sugar with a pinch of salt, and sauté, stirring frequently, until the onions turn golden brown.
9. Top the risotto with the caramelized onions and serve hot.

Ingredients:

• 160 grams Nature’s Earthly Choice^™ Black Rice
• 2 cups cherry tomatoes
• 1 medium aubergine
• 1 garlic clove
• Olive oil
• 1 teaspoon oregano
• Salt to taste

Directions:

1. Heat a little olive oil in a saucepan and add finely sliced garlic. Stir-fry for a few minutes until garlic turns golden brown.
2. Add the rice. Stir well then add 1 cup of water and let it simmer. When all the water is absorbed add another cup of water. Keep simmering, checking from time to time if more water is needed. Cook for about 40 minutes.
3. Meantime cut the cherry tomatoes in half and the aubergine width-wise so to get ½ cm thick slices to cut again in half. Put everything on an oiled tray. Season with salt, oregano, and drizzle with oil. Bake in a pre-heated oven at 200 degrees for about 20 minutes.
4. Mix rice, tomatoes and aubergine all together. Top your dish off with a few tomatoes and drizzle with fresh olive oil.

Ingredients:

• 1 cup Nature’s Earthly Choice^™ Black Rice
• Kosher salt
• ½ cup walnuts
• ¼ cup Meyer lemon juice or 3 tablespoons regular lemon juice
• 2 tablespoons white wine vinegar
• 1 tablespoon agave syrup (nectar) or honey
• ¼ cup extra-virgin olive oil
• 4 scallions, thinly sliced
• 1 cup frozen shelled edamame, thawed
• 1 cup grape tomatoes, halved
• 4 ounces green beans, thinly sliced (about 1 cup)
• Freshly ground black pepper

Directions:

1. Preheat oven to 350°F. Cook rice in a medium saucepan of boiling salted water until tender, 35-40 minutes. Drain well, spread out on a plate or a rimmed baking sheet, and let cool.
2. Meanwhile, spread out walnuts on another rimmed baking sheet. Toast in oven, tossing once, until fragrant, 8-10 minutes. Let cool; chop.
3. Whisk lemon juice, vinegar, and agave in a small bowl. Whisking constantly, gradually drizzle in oil. Season vinaigrette with salt.
4. Toss rice, walnuts, scallions, edamame, tomatoes, green beans, and vinaigrette in a large bowl. Season with salt and pepper.

Ingredients:

• 2 cups cooked Nature’s Earthly Choice^™ Black Rice
• ⅓ diced yellow onion
• 2 tablespoons parsley
• 3 gloves garlic, minced
• 1 bay leaf
• ¼ cup raisins
• Salt to taste
• 1 red pepper
• 1 yellow pepper
• Olive oil (to taste)

Directions:

1. Put everything but the peppers in a pan and let cook covered for about 10-15 minutes on medium heat. When you remove the rice mixture, the onions should be soft, but not brown.
2. As the rice mixture is cooking, pre-heat oven to 400.
3. Also, Get your peppers out, wash them off, cut the top off the pepper and remove all the white fleshy bits from the pepper. Also, wash the inside of the pepper to get any straggling seeds left behind.
4. Once the rice is done, brush the peppers with a bit of olive oil to keep them moist in the oven, stuff them with rice mixture, and put them in the oven for 20 minutes.

Ingredients:

• 3 tablespoons olive oil
• 2 tablespoons finely minced ginger
• 1 cup diced fresh oyster or shiitake mushroom caps
• 3 medium carrots, cut into ¼-inch dice
• Salt and pepper, to taste
• 3 cups cooked Nature’s Earthly Choice^™ Black Rice
• 1 cup fresh orange juice
• 1 cup dried cranberries

Directions:

1. Preheat the oven to 325 degrees. In a large skillet, heat oil over medium heat, swirling pan to coat. Add ginger; cook until fragrant, about 30 seconds.
2. Add mushrooms and sauté for 1 minute.
3. Add the carrots, onion, celery; season with salt and pepper. Stir-fry until vegetables are tender, about 5 minutes. Stir in the rice, orange juice, and cranberries. Toss to mix well.
4. Pour the rice mixture into a 9-by-13-inch baking dish. Cover loosely with foil; bake until heated through liquid has evaporated, about 30 minutes.

Ingredients:

• 2 teaspoons olive oil, divided
• 2 small shallots, minced
• 1 cup Nature’s Earthly Choice^™ Black Rice, rinsed
• 2 ½ cups low fat chicken or vegetable broth, divided
• 2 scallions, minced
• 1 garlic clove, minced
• 1 cup peeled and diced butternut squash (¼ inch dice)
• ¼ teaspoon ground ginger
• ⅓ cup dried cherries
• ¼ cup toasted pistachios
• Kosher or sea salt and fresh ground black pepper to taste

Directions:

1. Heat 1 teaspoon of the olive oil in a large skillet over medium high heat. Add the shallots and sauté for 3 minutes. Add the rinsed rice and sauté for 2 minutes. Add in 2 cups of the broth, bring to a boil, lower the heat, cover and simmer for 30-40 minutes.
2. Meanwhile, heat the remaining teaspoon of olive oil in a medium skillet over medium heat. Add in the scallions and garlic and sauté for 2 minutes. Add in the butternut squash and ginger. Sauté for 4 minutes. Add in the remaining ½ cup of broth, lower the heat, cover and simmer until squash is tender. Broth should be absorbed. Add the dried cherries and pistachios and mix well.
3. Combine the dried cherry mixture with the Black Rice. Season well with salt and pepper.

Ingredients:

• 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

Directions:

1. In a small pot, heat olive oil over medium heat. Sauté garlic for 1 minute.
2. Add coconut milk, vegetable broth, turmeric powder, and black pepper. Bring to a boil then reduce to a simmer.
3. Add chickpeas. Cover and cook for 10 minutes, or until the chickpeas soften.
4. Serve on top of black rice. Garnish with cilantro and lemon juice, to taste.

Ingredients:

• 1 medium sized head purple or white cauliflower, cut into florets. (about 3 cups)
• 2 small broccoli crowns, cut into florets (about 2 cups)
• Olive oil
• Kosher salt
• Freshly ground black pepper
• 1 cup cooked Nature’s Earthly Choice^™ Black Rice
• 1 cup Romesco sauce
• ¼ cup toasted sliced almonds

Directions:

1. 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.
2. 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.

Romesco Sauce

Ingredients:

• 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

Directions:

1. 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.
2. 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.

Ingredients:

• 2 ½ cups water
• 1 cup Nature’s Earthly Choice^™ Black Rice
• 1 small onion, finely diced
• 1 large garlic clove, minced
• 2 tablespoons unsalted butter
• Salt
• Freshly ground pepper
• 2 ½ tablespoon extra-virgin olive oil
• ¾ pound medium shrimp, shelled and deveined
• 1 teaspoon chopped rosemary
• ¾ pound cleaned small squid, bodies sliced crosswise ¼-inch thick
• ⅓ cup dry white wine
• ½ cup tomato sauce

Directions:

1. In a saucepan, bring the water to a boil with the rice. Cover and simmer over moderately low heat until tender, 45 minutes.
2. In a medium skillet, cook the onion and garlic in the butter over moderate heat until softened. Stir in the rice, season with salt and pepper, cover, and keep warm.
3. In a large skillet, heat 1 tablespoon of oil. Add the shrimp and ½ teaspoon of the rosemary; season with salt and pepper. Cook over moderate heat, turning once, until just white throughout; transfer to a plate.
4. Add 1 tablespoon of the oil to the skillet; increase the heat to moderately high. Add half of the squid and ¼ teaspoon of rosemary; season with salt and pepper. Cook, turning once, until the squid is firm, 1 minute; transfer to the plate. Repeat with the remaining squid, ½ tablespoon of oil and ¼ teaspoon of rosemary.
5. Add the wine to the skillet and cook for 1 minute, scraping up any browned bits from the bottom. Stir in the tomato sauce and the seafood; cook just until heated through. Season with salt and pepper. Mound the rice on plates, top with the seafood and sauce, and serve right away.

Ingredients:

• 1 cup Nature’s Earthly Choice^™ Black Rice
• 2 cups water
• 2 tablespoons lemon juice
• 2 teaspoons olive oil
• ½ teaspoon ground cinnamon
• ⅓ teaspoon ground all spice
• ¼ teaspoon cayenne pepper
• ½ teaspoon salt
• ⅓ teaspoon ground black pepper
• 1 teaspoon honey
• ⅓ teaspoon dried thyme
• ½ cup chopped pecans
• ½ red bell pepper, coarsely chopped
• ⅓ cup chopped onion (red or white)
• 2 mangoes, peeled and chopped into small cubes

Directions:

1. Bring water a boil, then stir in rice. Cover and cook for 40 minutes, until rice is tender and water is absorbed. Transfer to a large bowl. Fold in red pepper and onion.
2. Whisk together lemon juice, oil, honey, and spices. Fold mixture into rice mixture. Transfer bowl to refrigerator and chill for at least two hours.
3. Prior to serving stir in pecans and mangoes.

Ingredients:

• 3 tablespoons extra virgin olive oil
• 1 medium onion, finely diced
• 3 stalks celery, finely diced
• 3 carrots, peeled and diced
• 2 tablespoons fresh minced garlic
• 2 cups shredded, cooked chicken breast
• 2 cups cooked Nature’s Earthly Choice^™ Black Rice
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ¼ teaspoon garlic salt

Cheese Sauce

• 4 tablespoons butter
• 2 tablespoons gluten-free multipurpose flour
• ¼ teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 cups chicken broth
• 2 cups shredded cheddar cheese
• Top with ½ cups shredded cheddar cheese

Directions:

1. Sear chicken on each side and then add about 1 cup chicken broth. Cover and cook on medium high heat for about 20 minutes. After you can take the lid off and shred the chicken with a fork.
2. For the rice, follow the instructions on the packaging.
3. Preheat oven to 350 degrees F. Heat oil into a medium pot over medium heat. Sauté onion, celery and carrots until softened, about 10 minutes.
4. Stir in garlic and cook for 1 minute. Stir in chicken, rice, salt, pepper, and garlic salt. Reduce heat to low.
5. For the cheese sauce place butter into a medium saucepan over medium high heat. Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously. Whisk until thick and nearly boiling then stir in cheese until melted. Pour cheese sauce into rice mixture then transfer to a 9x13inch baking dish.
6. Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through. Serve.

Ingredients:

• 2 acorn squashes, cut in half lengthwise and seeded
• 2 tablespoons butter, divided
• 1 tablespoon extra-virgin olive oil
• 1 pound chicken tenders, cubed
• 1 celery stalk, diced
• ½ yellow onion, diced
• 3 cloves garlic, minced
• 4 ounces (half an 8 oz container) baby bella mushrooms, chopped
• ½ orange bell pepper, diced
• 2 tablespoons Herbs de Provence
• ½ cup Nature’s Earthly Choice^™ Black Rice (par-cooked in a rice cooker for about 30 minutes)
• 1 cup chicken stock
• ½ cup panko or breadcrumbs
• Coarse salt and freshly ground pepper

Directions:

1. Preheat oven to 400.
2. Place the acorn halves, cut-side down in a rimmed baking sheet. Pour ½ cup water into the pan and bake 30 minutes. Remove and set aside.
3. Heat 1 tablespoon butter and the oil in a large skillet. Add the chicken, brown all over.
4. Add the onion, celery, mushrooms, garlic, orange bell pepper, the Herbs de Provence and a good pinch of salt and pepper. Sauté about 5 minutes, or until the veggies soften.
5. Now, add the Black Rice to the pan, along with the cup of chicken stock. Simmer and stir frequently, about 15 minutes, getting the rice all cooked.
6. Evenly spoon the chicken filling into each acorn half.
7. Melt the remaining butter and mix it with the panko. Now top each acorn half with that.
8. Stick them back in the oven for about 10 minutes, or until the panko is golden brown on top.

Ingredients:

• 2 chicken breasts, diced into small cubes
• 1 tablespoon ground cumin
• 1 tablespoon 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
• 1 avocado
• 3 tablespoons fresh lime juice, divided
• 1 bunch scallions, white ends trimmed and discarded
• 3 tablespoons toasted pepitas
• 2 cloves garlic
• 3 tablespoons 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

Directions:

1. Cook the Black Rice in a rice cooker, or your favorite stove-top method.
2. 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.
3. 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.
4. Back in the skillet, drain all but about 2 tablespoons 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.
5. 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.
6. In a food processor, combine the scallions, garlic, toasted pepitas, 2 tablespoons lime juice and a pinch of salt. With the motor running, add the remaining 3 tablespoons oil in a thin stream until you get a nice pesto consistency.
7. In a small bowl, combine the avocado, bacon crumbles, the remaining tablespoons of lime juice and small pinch of salt. Mash until you get a guacamole of the most unearthly caliber.
8. 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.
9. Garnish with a little bit of the crumbled cojita cheese and chives.

Ingredients:

• 1 15 oz. can coconut milk
• 1 cup vegetable broth
• 1 cup Nature’s Earthly Choice^™ Black Rice
• 1 medium yellow onion, chopped
• 1 package frozen spinach (10 oz), thawed and drained
• 6 oz canned wild salmon, drained (or fresh cooked salmon torn into pieces)
• ¼ cup basil leaves
• 1 tablespoon extra virgin olive oil
• ½ tablespoon butter
• Salt & Pepper
• ½ teaspoon turmeric

Directions:

1. Heat a heavy bottomed pot or dutch oven over medium-high heat.
2. Add olive oil and butter and melt.
3. Add chopped onion and sauté for about 5 minutes until softened.
4. Add rice and sauté for another 2-3 minutes to “toast” in the rice.
5. Meanwhile, pour coconut milk and vegetable broth in a small sauce pan, stir together and keep warm over low-medium heat.
6. Once rice is toasted, turn heat down to medium and ladle in coconut milk mixture until just covering the rice and onions.
7. Cook until liquid is absorbed by the rice and starts to diminish.
8. Slowly continue ladling in liquid to cook the rice as it absorbs it.
9. While rice cooks, combine basil, spinach and 2 tablespoons of the coconut milk mixture in a food processor and pulse until combined. Set aside.
10. Once rice is fully cooked and has used up all the coconut milk/vegetable broth mixture add spinach mixture, turmeric and salt & pepper to taste and stir to combine.
11. Lastly, stir in salmon and garnish with basil.

Ingredients:

• ½ cup Nature’s Earthly Choice^™ Black Rice
• ½ cup Nature’s Earthly Choice^™ red quinoa, rinsed well
• 1 bay leaf
• ¼ teaspoon kosher salt plus more
• 4 tablespoons extra-virgin olive oil, divided
• 1 small onion, finely chopped
• 3 large garlic cloves, minced
• 2 teaspoons cumin seeds
• 3 tablespoons fresh lemon juice
• ¼ cup chopped fresh cilantro
• ¼ cup chopped flat-leaf parsley
• 2 tablespoons 1” pieces chives
• Freshly ground black pepper
• 1 avocado, peeled, pitted
• 1 lemon, cut into wedges

Directions:

1. Bring a rice and 1 cup water to a boil in a small saucepan. Cover, reduce heat to low, and cook until water is absorbed and rice is tender, 25-30 minutes.
2. Meanwhile, combine quinoa, bay leaf, ¼ teaspoon salt, and 2 cups water in a medium saucepan. Bring to a boil. Cover, reduce heat to low, and simmer until quinoa is tender, about 15 minutes. Drain; return quinoa to hot saucepan. Cover and let sit for 15 minutes. Discard bay leaf, fluff quinoa with a fork, and transfer to a large bowl.
3. Heat 2 tablespoons oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until soft, about 8 minutes. Add garlic and cumin and cook, stirring often, for 2 minutes. Add to quinoa. Add rice; mix well. Stir in remaining 2 tablespoons oil, fresh lemon juice, cilantro, parsley, and chives. Season to taste with salt and pepper. Cut avocado into wedges. Serve salad with avocado and lemon wedges.

Ingredients:

• 1 ½ cup Basmati brown rice
• ½ cup barley
• 3 tablespoons Nature’s Earthly Choice^™ Black Rice
• 3 tablespoons millet
• Water according to your rice cooker

Directions:

1. Rinse until the water is clear.
2. You can set the timer to cook 2 hours later. Or soak brown rice, barley and Black Rice for 2 hours, add millet and cook in the rice cooker.

Ingredients:

• 1 ½ cups chopped peaches
• ½ cup chopped yellow or orange tomato
• 2 tablespoons chopped red onion
• 2 cups cooked Nature’s Earthly Choice^™ Black Rice, cooled
• 2 tablespoons honey
• Juice of ½ a lemon
• 2 tablespoons extra virgin olive oil
• ¼ teaspoon salt

Directions:

1. In a medium bowl, stir together the peaches, tomato, onion and Black Rice. In a small bowl, whisk together the honey, lemon juice, olive oil and salt.
2. Pour the dressing over the Black Rice salad and toss to coat. Cover and refrigerate for 30 minutes before serving.

Grains

Nature’s Earthly Choice^™ Teff:
Use ratio of ½ cups Teff to 1 ½ cups water and cook for 20 minutes or so on a simmer, until soft.

Nature’s Earthly Choice^™ Black Rice:
Cook ½ cup of rice in 1 cup of water and drain off excess water when done. Will cook for about 35-45 minutes, until tender but chewy.

Pearl Barley:
Use ½ cup of barley to 1 ¼ cups of water and simmer for 70-90 minutes, until tender but chewy.

Steel Cut Oats:
Use ½ cup of the oats to 1 ¾ cups of water. Bring the water to a boil and slowly drop the oats into the water so that it does not stop boiling. Boil for 10-15 minutes, until done to desired tenderness. This will be the wettest grains, so add the others into it and mix.

Ingredients:

• ½ cup old fashioned rolled oats
• 1 cup whole milk
• ½ t salt
• Brown sugar to taste
• Maple syrup to taste
• 2 t vanilla
• 2 t oat bran
• 2 t wheat germ
• Cinnamon to taste
• Several scoops of previous grain mix

Directions:

1. Bring the oats and milk to a boil. Reduce to a simmer and simmer for 4 minutes, stirring occasionally. Add the salt, brown sugar (start with less), vanilla, a pinch of cinnamon, the oat bran and the wheat germ. Stir and simmer another minute or 2.
2. Add the whole grain mix and stir, breaking up the clumps of the whole grains. When it is smooth and heated through, taste for sweetness and cinnamon, accounting for serving with a drizzle of maple syrup and sprinkling cinnamon.

Ingredients:

• 4 large Portobello mushrooms
• ½ cup Nature’s Earthly Choice^™ Black Rice
• 1 cup water or broth
• 2 cups spinach or kale
• 2 to 3 tablespoons olive oil
• ½ cup corn
• ½ cup tomatoes, diced
• 1 teaspoon garlic powder
• ½ teaspoon cumin
• ½ teaspoon chili powder
• Salt and pepper to taste

Directions:

1. Pre-heat the oven to 350 degrees Fahrenheit. Rinse the black rice under cold water. In a small pot, bring water to a vigorous boil, add black rice, and cover. Reduce to a simmer and cook for 35 minutes, or until water is absorbed.
2. Meanwhile, sauté the spinach in olive oil until wilted, about 5 minutes. Wash and de-stem the mushrooms. If needed, scoop out the gills to allow more room for filling. Brush with olive oil and bake for 5 to 7 minutes. Set aside.
3. In a large bowl, combine the black rice, cooked spinach, corn, tomatoes, and spices. Garnish with cheese, if you’d like. Fill each mushroom cap and bake for 10 to 12 minutes or until tender. Top with cilantro, lime juice, salsa, or guacamole.