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Orange Pecan Black Rice for #SundaySupper

Did you see the Diabetes Daily article about the health benefits of forbidden rice [1]? If you’re looking for recipes, this Orange Pecan Black Rice is a winner.


Ina Garten

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 [2]. She taught me a great way to make meatballs for Italian Wedding Soup [3]. Now she’s introduced me to black rice, though inadvertently.

The Birth of Orange Pecan Black Rice

Ina’s original recipe in Back to Basics [4] (affiliate link) 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. Orange Pecan Black Rice was born.

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.

The Verdict

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
 
Print [5]
Nutty black rice and pecans team up with green grapes and freshly squeezed orange juice for a dynamite side dish
Author:
Recipe type: Side Dishes
Serves: 6
Ingredients
  • 1 cup Black Japonica rice (blend of medium-grain black rice and short-grain mahogany rice) or black "forbidden" rice
  • 2 cups homemade or low-sodium chicken stock or vegetable broth
  • 1 teaspoon extra-virgin olive oil
  • 1 cup seedless green grapes, halved lengthwise
  • 2 scallions, sliced (white and green parts)
  • ½ cup chopped pecans, toasted
  • 1 teaspoon grated orange zest
  • 2 tablespoons orange juice (preferably fresh-squeezed)
  • Kosher salt
  • freshly ground black pepper
Instructions
  1. 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.)
  2. 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.
Notes
Vegan? Use vegetable broth instead of chicken stock.
Nutrition Information
Calories: 197 Fat: 8g Saturated fat: 1g Carbohydrates: 29g Sugar: 5g Sodium: 283mg Fiber: 3g Protein: 5g Cholesterol: 0mg

The #SundaySupper [6] gang will be sharing Favorite Celebrity Chef Inspired recipes all afternoon on Twitter, Facebook, Pinterest [7] and Instagram on Sunday, December 2, 2012. We will also have a live chat at 7 p.m. EST on Twitter and will be using the hashtag #SundaySupper. We look forward to answering questions, giving tips and inspiring you to spend more time Around the Family Table with those you love! Thanks to Tammi of Momma’s Meals [8] for hosting this event.

Starters or Snacks :
The Main Dish:
Amazing Sides:
Sweet Endings:
Wine Pairings:

Martin at ENOFYLZ Wine Blog [9]