It’s not new information that here at Edible Times we love new and unusual ingredients (by we, I mean me and the dog). And while rice in America in the form of Uncle Ben’s is not a new concept, forbidden, or black rice, is quite undiscovered. It’s a shame too, because it brings so much more to the table than plain ol’ converted rice, including intrigue and rebellion.
It is extremely high in antioxidants, namely anthocyanins, the same nutrients found in blue and blackberries. These super flavonoids offer anti-inflammatory properties and support your brain and nervous system. But to get to the heart of the matter…
Black rice is just as simple to prepare as other rice – yes, even the boil in a bag kind. It’ll cook to a nice, supple texture and be perfectly nutty and flavorful in about 30 minutes – about the time it takes to season chicken breasts, get the grill nice and hot, and grill the chicken.
And as for the name… black rice hails from China where this super grain used to be a forbidden indulgence for commoners, and was reserved only for Chinese Emperors. But there never were or will be Chinese Emperors in America, or here at Edible Times, so indulge away.
- 4 chicken breasts, boneless (skin optional)
- Salt and black pepper
- Vegetable oil, canola recommended, for grill
- Sriracha, or other chili pepper sauce such as Tabasco
- 1 cup forbidden rice
- 1¾ cup water or chicken stock, warm
- ¼ cup onion, minced (about half of a small onion)
- 1 bay leaf
- Salt and black pepper
- Preheat oven to 325º F . Heat water or stock on stove or in microwave to almost boiling. In medium pot, heat a small amount of oil and sweat onions (no color) over medium heat.
- Add rice, and cook for a couple of minutes, stirring occasionally. Add warm water or stock, and bring to a simmer. Add bay leaf, cover and transfer to oven. Cook for 30 to 40 minutes, until water is absorbed, and rice is tender to the bite.
- Cover chicken breasts in plastic wrap, and pound with a mallet or heavy saucepan to even thickness. Season generously with salt and pepper.
- Heat grill to high and rub grates with a vegetable oil-soaked paper towel. Grill chicken, flipping once, until juices run clear and flesh is firm to the touch, between 8 and 10 minutes.
- Serve with rice and garnish with a few dashes of Sriracha or other chili pepper sauce.
