Black and white rice
6 servings
60 minutes
Black and white rice is a harmonious blend of the softness of white jasmine rice and the rich nutty aroma of wild black rice. This recipe is inspired by Pan-Asian cuisine, where the balance of flavors and textures plays a key role. During cooking, the white rice absorbs the freshness of lemon zest and the sophistication of bay leaves, while the black rice reveals its dense structure while maintaining a slight firmness. Spinach adds freshness, and sautéed mushrooms and walnut oil enrich the flavor. This dish is not only aesthetically pleasing but also has a rich nutritional profile. It can be served as a standalone dish or paired with seafood and vegetables, creating an ideal balance of healthiness and gastronomic pleasure.
1
Cook black and white rice separately.
2
To prepare white rice, soak jasmine rice in water, add lemon zest, bay leaf, butter, and salt. Bring to a boil and cook on low heat until the rice is tender, about 20 minutes.
- Jasmine rice: 1 glass
- Water: 4 glasss
- Lemon zest: 1 tablespoon
- Bay leaf: 0.5 piece
- Butter: 1 tablespoon
- Coarse salt: 0.5 teaspoon
3
To prepare black rice, rinse one cup of black rice with water and cook until the grains are soft and the water is fully absorbed, about 40 minutes.
- Wild rice: 1 glass
- Water: 4 glasss
4
Then mix both types of rice, add spinach, sautéed mushrooms, and walnut oil to the pot. Season with salt to taste.
- Baby spinach: 140 g
- Mushrooms: 200 g
- Butter: 1 tablespoon
- Coarse salt: 0.5 teaspoon