Black Rice with Butternut Squash

In many countries, the UK included, rice is a common ingredient used on a daily basis. Most of the recipes include a bowl of white rice, but rice is not just white! Have you ever tried switching white rice with brown or black rice?

Unlike white rice, black rice has a nuttier taste, is richer in fiber and has a harder consistency.

Black rice has less starch than normal rice and therefore is not ideal for the preparation of a creamy risotto but it can be used to prepare delicious and unique mains or salads.

If you don’t know how to cook black rice or which recipes to prepare with black rice, below you will find a recipe for a delicious and healthy main.

First of all, preparing black rice doesn’t require special skills but just time. The cooking time for black rice is longer than regular rice. It usually takes 30/40 minutes to cook but it can be quicker if cooked in a pressure pot (15-20 minutes in this case).

Given its ‘hard’ consistency, I would suggest to accompany it with a creamy sauce. For example, I decided to make a generous portion of creamy butternut squash puree.

Black Rice with Butternut Squash

 

Total Time50 minsPrep Time20 minsCook Time30 minsDifficultyIntermediateYields1 Serving

 
Ingredients (3-4 portions)

 600 g butternut squash
 160 g black rice
 25 g leek or a small shallot
 1 garlic clove
 3 tbsp extravirgin olive oil
 3 tbsp sesame seeds
 2 tbsp coconut or soya cream (to taste)
 2 tbsp maple syrup
 1 small sprig of rosemary
 1 pinch of cayenne pepper
 2 tsp salt

 

Instructions

1

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).

2

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.

3

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.

4

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.

5

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 caramelized.

6

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.

7

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.

8

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 caramelized butternut squash cubes on the top of the rice ring and pour the squash cream all around the ring before serving.

Ingredients

 600 g butternut squash
 160 g black rice
 25 g leek or a small shallot
 1 garlic clove
 3 tbsp extravirgin olive oil
 3 tbsp sesame seeds
 2 tbsp coconut or soya cream (to taste)
 2 tbsp maple syrup
 1 small sprig of rosemary
 1 pinch of cayenne pepper
 2 tsp salt

Directions

1

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).

2

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.

3

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.

4

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.

5

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 caramelized.

6

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.

7

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.

8

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 caramelized butternut squash cubes on the top of the rice ring and pour the squash cream all around the ring before serving.

Black Rice with Butternut Squash

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