Black Rice Pilaf

Forbidden rice (Black rice) is an heirloom black rice that dates back to ancient China.  The legend behind this flavorful rice is that only Chinese Emperors and the Royal Family were allowed to eat it due to its rarity, high nutritional value, and healing qualities. Anyone else was “forbidden” to eat this rice!Black rice is rich in disease-fighting antioxidants, and contains dietary fiber, anti-inflammatory properties, and can help stop diabetes, ..."Just a spoonful of black rice bran contains more health promoting anthocyanin antioxidants than are found in a spoonful of blueberries, but with less sugar and more fiber and vitamin E antioxidants," Zhimin Xu, PhD, of Louisiana State University Agricultural Center.

Ingredients

• 4 tablespoon extra virgin olive oil
• ½ cup dry orzo (preferably brown)
• 1 cup forbidden rice
  
• 1 cup sweet onion diced fine
• ½ cup celery diced fine
• 1 cup carrots shredded on large holes of box grater
• 1 tablespoon garlic, minced fine
• 440ml vegetable stock ( water + 1 tbsp powdered vegetable stock or cube)
• ¼ cup water
• 2 bay leaves
• 1 teaspoon Himalayan Pink Salt
• ½ teaspoon freshly ground black pepper
• ½ cup currants
• ½ cup walnuts

Instructions

1. In a large pot with tight fitting cover, heat 2 tablespoons olive oil over medium heat. Add orzo and rice and toss and stir for five minutes until orzo has browned. Remove to a bowl and hold for later.
   
2. Add another 2 tablespoons olive oil to hot pan and add onions, celery, carrots and garlic and cook for five minutes.
   
3. Add reserved browned rice and orzo, stock, water, bay leaves, salt, pepper and currants. Bring to a boil, cover and reduce to low heat.
4. Cook covered for 25 minutes on low. Remove from heat and let sit five minutes.
5. While rice is cooking, coarsely chop walnuts and toast in a dry sauté pan over medium heat for about five minutes to brown.
6. After the rice sits for five minutes, stir in toasted pecans and serve.

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