I still love white rice and indulge in it with sushi every once in a blue moon, but “fancy” rice has taken on a whole new meaning as the effects of refined carbohydrates have been underscored.
- 1 cup black rice
- 1 cup veggie stock
- 1 cup water
- Salt and pepper
- 1/2 fresh apricots, pitted and cubed
- 1 tbsp olive oil
- 1/4 cup chopped onion
- 1 tsp lemon juice
- 1 tsp apple cider vinegar
- 1 medium tomato, de-seeded and chopped
- 1 carrot, shredded
- 1/2 cup hearts of romaine, finely chopped
- 1/2 baby cucumber, quartered and sliced
In a small sauce pot with a lid, over high heat, prepare rice to desired tenderness. A little al dente is good for the soul!
In another sauce pot, and this one should be heavy, over high heat, drizzle olive oil and sauté onions for 3-4 min until onions are translucent. Don’t let them brown. Add cut apricots, salt, pepper, lemon juice and vinegar. Lower heat to simmer and stir well.
Watch the liquid level closely and add a little extra liquid if the dressing seems to be getting too thick. You could also add a little honey if your apricots aren’t sweet enough!
While the above is simmering, prep your pilaf mise en place. Once your veggies are cut and your dressing sufficiently cooled (you don’t want to pour a hot dressing onto these summer veggies), toss them with the dressing then gently fold in the black rice. Serve immediately!