This recipe is a perfect warming meal for these cold dark nights.
Organic Black Rice is also known as forbidden rice because in ancient China it was reserved for emperors to ensure they had a long life. It is higher in protein and dietary fibre than other rice varieties so is a popular choice.
Black rice actually has more antioxidants in the hull than almost any type of food, including blueberries. This makes it a good choice for those seeking a healthy lifestyle and the deep colour makes it popular with food enthusiasts. Our organic black rice is the Hom Nin Thai variety.
This recipe is for 2 round baking tray 24- cm diameter.
- 600 g Butternut squash
- 25 g Leek or a small shallot
- 1 Garlic clove
- 3 tbsp Extra-virgin olive oil
- 2 tbsp Coconut or Soya Cream (to taste)
- 1 Pinch Forest Whole Food’s Organic Cracked Black Pepper
- 1 Pinch of Forest Whole Foods Organic Cayenne Pepper
- 2 tsp Sea salt
- 1 Small sprig of fresh rosemary
- 2 tbsp Maple syrup
- Prepare the black rice: wash the rice well, drain and place it into a pot with 2 cups water and 2-3 pinches of sea salt. Bring to boil and leave it to cook until soft. This will take around 50 minutes. I would recommend to use a pressure pot if you have one as the rice will cook much faster (20/30 minutes).
- While the rice is boiling, clean the butternut squash and chop it into small cubes. Move it into a pot and boil it in salted water for 10 minutes until soft.
- Chop the leek finely, move it into a frying pan, add 2 tbsp of olive oil, the rosemary, the garlic (either chopped finely or whole if you prefer to remove it later) and cook for 3/4 minutes at medium heat until the leek is golden.
Add the butternut squash cubes, a pinch of salt, ground pepper and cook for further 5 minutes stirring regularly.
- Remove the butternut squash from the pan and set it aside.
Leave the garlic and the rosemary in the pan as these will be used to give flavour to the black rice.
- In the meantime toast 2 tbsp of sesame seeds in a non-stick pan. When slightly golden add 1 tbsp of olive oil, 1/3 of butternut squash cubes and 1 or 2 tbsp of maple syrup (to taste). Leave to sauté for 8/10 minutes at medium/high heat until slightly caramelised.
- Move the remaining 2/3 of butternut squash into a bowl, add 2 tbsp of coconut cream, 1 pinch of cayenne pepper and blend until smooth. Add additional coconut cream for a smoother consistency and adjust with salt and pepper to taste.
- Once the rice is cooked, drain it and move it into the pan with the rosemary and garlic.
Add 1 tbsp of olive oil, 1 tbsp of sesame seeds and sauté for 4/5 minutes at high heat.
- When the rice has absorbed all the flavour this is ready to be plated. Use a food ring to create a disk of rice in the middle of a plate. Add the caramelised butternut squash cubes on the top of the rice ring and pour the squash cream all around the ring before serving.