Ina Garten, aka Barefoot Contessa, is one of my favorite celebrity chefs. She loves to cook with fresh, local ingredients and she’s always so … calm. Nothing flusters this woman. I like to think I’m relaxed in the kitchen, but Ina takes it to a level where I’m not qualified to play.
Ina introduced me to celery root with her comforting Mashed Potatoes with Celery Root and Apples. She taught me a great way to make meatballs for Italian Wedding Soup. Now she’s introduced me to black rice, though inadvertently.
Ina’s original recipe was for Orange Pecan Wild Rice. After scanning my giant pantry box o’ grains, the closest thing I could find was a blend of black and mahogany rice. Let’s see … take off my comfy sweats and drive to the store or use what I already have? Channeling Ina’s calmness, I chose the latter.
The only other significant change I made to the recipe was to skip the two tablespoons of butter (half was cooked with the rice and the other was stirred into the warm rice after it was cooked). I added a teaspoon of olive oil instead. Just so you know, two tablespoons of butter has 200 calories and 22g of fat, 14g of which are saturated. One teaspoon of olive oil has 40 calories and 5g of fat, only 1g of which is saturated. You’re welcome.
I made this dish just before lunch, took a few photos and left it on the counter. When I returned to the kitchen an hour later, half of the rice was gone. I looked at the bowl, then at the Grillmaster. “I’ve had three servings already,” he said sheepishly. “It’s really, really good.”
Orange Pecan Black Rice
Adapted from Barefoot Contessa Back to Basics by Ina Garten
1 cup Black Japonica rice (blend of medium-grain black rice and short-grain mahogany rice)
2 cups homemade or low-sodium chicken stock
1 teaspoon extra-virgin olive oil
1 cup seedless green grapes, halved lengthwise
2 scallions, sliced (white and green parts)
1/2 cup chopped pecans, toasted
1 teaspoon grated orange zest
2 tablespoons orange juice (preferably fresh-squeezed)
Kosher salt
freshly ground black pepper
Place rice and chicken stock in a saucepan. Bring to a boil, stir, then cover and simmer for 50 minutes. Remove from heat, still covered, and let steam for 10 minutes. (Note: You can also use a rice cooker or steamer, but you may need to reduce the amount of chicken stock.)
Fluff rice in large bowl and drizzle with olive oil. Add grapes, scallions, pecans, orange zest and orange juice. Season with salt and pepper and toss well.
Makes 6 servings
Per serving: 197 calories, 8g fat (1g sat), 0mg cholesterol, 283mg sodium, 29g carb, 3g fiber, 5g sugar, 5g protein
Nutritional Analysis: Orange Pecan Black Rice is low in Saturated Fat and Cholesterol. It is also a good source of Manganese. (Source: nutritiondata.com).
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- Cindy over at Cindy’s Recipes and Writings - Jamie Oliver’s Bread and Tomato Soup
- Jeff at The Catholic Foodie - Drop Biscuits – Breakfast with Chef John Besh
- Renee over at Kudos Kitchen By Renee - Giada De Laurentiis’ Garlic Toasts With Red Pepper Aioli
The Main Dish:
- Sheila at Cooking Underwriter – Paula Deen’s Chicken in a Crock Pot w/ Sauerkraut and Apples
- Laura over at Small Wallet Big Appetite – Martin Yan’s Beef Chow Fun
- Sarah over at Crispy Bits & Burnt Ends - Michael Symon’s Lola burger with crab tater tots
- Susan at The Girl in the Little Red Kitchen – Ina Garten’s Baked Shrimp Scampi
- Tammi at Momma’s Meals – Lee Drummond’s Sloppy Joe’s
- Lane over at Supper for a Steal - Bobby Flay’s Rosemary Bricked Chicken
- Tara from Noshing with the Nolands - Michael Symon’s Pork and Apple Scallopini
- Shannon at Country Girl in the Village – Simple Red Sauce over Rigatoni. Inspired by, Debi Mazar and Gabriele Corcos
- Kris over at In the Kitchen with Audrey and Maurene - Rachael Ray’s Muffin Tin Meatloaf
- Nicole from The Daily Dish Recipes - Paula Deen’s Slow Cooker Pulled Pickled Pork Sandwiches
- Becca from It’s Yummilicious - Ina Garten’s Grown Up Mac & Cheese
- Alice at Hip Foodie Mom - Sunday Pot Roast with Risotto Cakes from Kelsey Nixon
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- Tora over at Tora’s Real Food – Pork and beans with Alton Brown’s pickled pork
- Elisabeth over at The Hand That Rocks The Ladle - Emeril’s New Orleans Style Red Beans & Rice
Amazing Sides:
- Megan from I Run For Wine - Curtis Stone’s Acorn Squash Roasted with Thyme
- Sandi over at Midlife Road Trip - Gabriele Corcos’s Gnocchi di Patate
- Shelby at Diabetic Foodie - Orange Pecan Black Rice, adapted from Ina Garten
- Katie from She likes Ruffles, He likes Truffles - Chef Fabio Viviani’s Spinach and Artichoke Risotto
Sweet Endings:
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- Paula over at Vintage Kitchen Notes - Bill Granger´s Cherry Tart
- Pam from The Meltaways – Savannah Sheet Cake
- Katy over at Happy Baking Days – Mary Berry’s Treacle Tart
- Jaime over at Mom’s Test Kitchen - Southern Tea Cakes
- Amy over at Kimchi MOM - Crack Pie, I Can’t Quit You
- Lyn fromThe Lovely Pantry - Sweet Potato Chocolate Chip Squares
- Melanie at From Fast Food to Fresh Food – Sand Tarts
Wine Pairings:
Martin at ENOFYLZ Wine Blog
Okay…now I MUST try black rice (and with this recipe). I really hope I can find it at my local grocery store.
I like your decision to improvise, although I have been known to go to the store in sweats, um, just about every time I go. Lol I have never had black rice, but this does sound delicious.
I eat rice all the time and this type of recipes are perfect. Simple and very flavorful! Love Ina too!
I love wild rice and I’m sure I would love the black rice version too, great photo Shelby!
Sounds like a great side dish! Ummm!
Ina does have a way in the kitchen to stay calm no matter what. Wish I had that!
What an interesting rice, looks great!
I love Ina also! I love her story, her recipes, and her beautiful home in the Hamptons! :-)
And yes, I’ve substituted olive oil for butter in quite a few of her recipes!
Great recipe…thank you!
Mmm, this is one I want to try. I am sure it would be delicious with any kind of rice, though the black rice is certainly interesting. And I totally agree the drizzle of olive oil is more than sufficient!
Love, love, love Ina. Every recipe I have done of hers turns out fabulous!!
I love Ina! Your so spot on, there is just something about her that is so calming in the kitchen! Maybe that’s why I love it, it’s a release to me. Like yoga! Love this recipe too!
What an interesting dish! I adore Ina. This looks simply delicious.
Wow! I’ve never seen black rice before. But, I love wild rice, so I’d know I’d love this!
This sounds like such an interesting and delicious dish! Yum!!!
Love wild rice, but I don’t think I’ve ever had black before. I’ll look for it. Great recipe!
My mom’d probably like this, shes a fan of fruit in stuff! I love black rice but I’m a purist, a plain bowl is all I need :-D
Oh wow this look so good. And it has such perfect flavours for the holiday season.
I’ve never had black rice and you made this dish so appealing!!! And I love you “WWID” What Would Ida Do approach!
This sounds like a wonderful side dish. Very interesting flavors. Black rice sounds so interesting.
LOL I totally understand the decision making process of getting out of comfy clothes and driving or figuring it out with what you have. I have never tried black rice. I will have to see if I can find it so I can give this a try.
I have not tried black rise… You have inspired me! I also love orange flavor & pecans…this really sounds amazing.
This is really interesting! I love Ina’s recipes!
Wonderful recipe! I usually substitute extra virgin olive oil for butter unless I am baking (which I rarely do). I love that you got creative with your pantry for this one!