Black rice, packed with antioxidants and protein, is one of the healthiest foods on the planet. It is, in fact, a superfood. In this one-pot recipe for Black Rice Risotto with mushrooms and caramelized onions, it is also super-delicious.
This one's going to be a short post today because it's 10 pm now and the only reason my tired eyes are open is because I can't wait to share this recipe with you: my Black Rice Mushroom Risotto with Caramelized Onions.
You know I am always looking for easy weeknight recipes to brown bag for lunch, and this one is one of my favorites so far. Black rice, if you're not familiar with it, is a glutinous rice which makes it perfect for risottos. It cooks up purple rather than black and tastes nutty and quite delicious.
It's also a nutritional star -- much healthier than white and even its brown counterparts. It's packed with antioxidants and ounce for ounce it has more protein and more iron.
But forget about all that for a moment and think of this: isn't it a little special eating something that -- if you were born a few centuries ago-- you could have only eaten if you happened to be the emperor of China? True story.
So I promised a short post and a short post it will be. Enjoy the recipe, all, and if you feel just a little blue blooded after eating this incredible dish....well, you could always go to London and look up the queen.
Looking for more vegan rice recipes?
Black Rice Risotto with Mushrooms and Caramelized Onions
- 1 cup black rice
- 4-5 cups of hot water (vegetable stock is even better)
- 3 teaspoon olive oil
- 3 medium onions, 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 tablespoon white miso paste, optional
- 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 tablespoon nutritional yeast, or leave it out altogether and just use the cashew paste.
- Heat 1 teaspoon of oil in a saucepan.
- Add the chopped onion, season with some salt, red pepper flakes and ground black pepper and saute until softened, about three to four minutes.
- Add the garlic, saute for a few seconds, then add the mushrooms and white wine.
- Turn up the flame to medium-high and cook until the wine has evaporated and the mushrooms have taken on a nice sheen.
- Add the black rice, season with more salt and pepper to taste, and saute 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.
- Now add the cashew cheese and mix well. The risotto should have a creamy, slightly soupy consistency when done. Add more salt if needed.
- Now heat the remaining 2 teaspoon of oil in another saucepan, add the sliced onions and sugar with a pinch of salt, and saute, stirring frequently, until the onions turn golden brown.
- Top the risotto with the caramelized onions and serve hot.