Like brown rice, black rice (which is actually more purple than black) retains the outer bran layer that has been removed from white rice. As a result, both brown and black rice are higher in fiber and some nutrients, and are also heartier and chewier. The pigments that give black rice its dramatic hue are actually anthocyanins - the same antioxidant compounds that give blueberries, purple grapes, and goji berries their royal coloring.
Ingredients (serves 4)
1 cup black rice
2 1/4 cup water
3 tbsp lemon juice
1 tbsp apple cider vinegar
2 tbsp honey
1/4 cup extra virgin olive oil
2 cups green beans, sliced in half
1 yellow & 1 red capsicum, sliced thinly
1 avocado, sliced
2 handfuls of cherry tomatoes, chopped
1 handful of parsley, chopped finely
1 small handful of basil to garnish
Cook black rice in a medium saucepan of boiling salted water (2 1/4 cup) until tender, 35- 40 minutes. Drain well and leave to cool.
Meanwhile, heat a fry pan over medium heat and lightly fry the beans and capsicum for 5 minutes.
Whisk the lemon juice and the honey in a small bowl. Whisking constantly, add the apple cider vinegar and the olive oil. Season with salt.
Toss the rice, beans and capsicum, avocado, tomatoes, parsley and the dressing together. Season with salt and pepper and garnish with basil.