Black Rice Pilaf with Herbs
Ingredients
- 1.5 cups Agriko black rice
- 3 cups vegetable or chicken broth
- 3 tablespoons extra virgin olive oil
- 1 medium red onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup diced bell peppers (red or yellow)
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 1 tablespoon fresh dill, chopped
- Salt and black pepper to taste
Instructions
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Rinse Agriko black rice thoroughly under cold running water until the water runs clear, removing excess starch and any impurities.
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Heat olive oil in a medium saucepan over medium heat. Add diced red onion and sauté for 3-4 minutes until softened and translucent.
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Stir in minced garlic and bell peppers, cooking for another 2 minutes until fragrant and vegetables are slightly tender.
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Add the rinsed black rice to the pan and toast for 1-2 minutes, stirring constantly to coat with oil and enhance the nutty flavor.
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Pour in the warm broth, stir well, and bring to a boil. Reduce heat to low, cover, and simmer for 25-30 minutes until rice is tender and liquid is absorbed.
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Remove from heat and let stand covered for 5 minutes. Fluff gently with a fork, then fold in fresh parsley, mint, and dill.
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Season to taste with salt and black pepper. Transfer to a serving dish and drizzle with additional olive oil if desired.
For deeper flavor, toast the dry black rice in a dry pan for 1-2 minutes before cooking to bring out its subtle nutty notes. You can also substitute the broth with white wine mixed with broth for added complexity.
Nutrition Highlights
- High in antioxidants, especially anthocyanins
- Excellent source of dietary fiber
- Rich in iron and plant-based protein
- Naturally gluten-free
- Supports heart health with polyphenols
More Agriko Black Rice Recipes
Made with
Agriko Black Rice
Organically grown in Dumingag, Zamboanga del Sur — from our family farm to your table.
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