Farming and Plating Chinese Black Rice
Tuesday, May 20th, 2008
History tells us that black rice and other dark rice’s were fed to Chinese emperors for strength in ruling. The facts about Chinese Black Rice are simple, it is higher in vitamins, minerals, as well as fiber than any other bran rice produced and grown world wide. In China it is known as “longevity rice” because of it’s high amounts of amino acids, proteins and iron.
Here are some other facts about Chinese Black Rice:
• Cultivation: Grown mostly in the paddies (waterlogged fields) in Asia. During harvesting the rice and it’s shell is collected and during the milling process the shell is removed.
• Storage: Should be stored in an air tight container for long storage times. For longer than normal times, the rice should be stored in an air tight container in a colder storage such as a refrigerator or cellar.
• Servings: This rice has a nutty flavor and goes perfect with stir-fries, salads and even some soups. You can serve it up as a side dish alone by it’s self. It has been added to desserts and some puddings. When it is cooked it takes a purple hue, which kids find fun to eat. It can be found in health food stores or Chinese food markets nation wide.
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Earthly Eating Recipe
Vegetable Casserole
Serves: 4
1 can (10 3/4 oz.( cream of mushroom soup
1/3 cup sour cream
1/4 tsp. ground black pepper
1 bag (16 oz.) frozen vegetable combination of broccoli, cauliflower, and carrots, thawed
1 can (2.8 oz.) can friend onions
1/2 cup shredded Swiss cheese
Stir soup, sour cream, black pepper, vegetable, 2/3 cup onions and 1.4 cup cheese in a 2-quart casserole dish, then cover.
Bake at 350°F for 40 minutes or until vegetables are tender. Stir.
Sprinkle remaining onions and cheese over vegetable mixture. Bake for an additional 5 minutes.
Happy Eating!
