Recipe courtesy of Harvard University Dining Services
- 2 cups vegetable broth
- 2 tablespoons apple cider
- ½ cup “Forbidden” black rice (available in specialty supermarkets)
- ½ cup brown rice
- 1 tablespoon vegetable oil
- 2 tablespoons shallots, minced
- ¼ cup scallions, sliced
In a medium saucepan, bring the vegetable broth and apple cider to a boil. Add the brown rice and the black rice, stir, and return to a boil. Cover, reduce heat to low, and simmer until the liquid has been absorbed, about 25 minutes.
Halfway through the cooking process, heat the oil in a small skillet over medium heat. Add shallots and cook until shallots are translucent and soft, about 2 minutes. Remove from heat and set aside until rice is finished.
Fold shallots into the rice, and add salt (if desired) and pepper to taste. Top with scallions and serve warm.
Nutritional information per serving:
Calories: 220⁄ Protein: 4 g⁄ Carbohydrate: 40 g⁄ Fiber: 2 g⁄ Sodium: 170 mg
Saturated fat: 0.5 g⁄ Polyunsaturated fat: 2.5 g⁄ Monounsaturated fat: 1 g⁄
Trans fat: 0 g⁄ Cholesterol: 0 mg
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