In previous investigative reports I’ve outlined the tremendous health benefits of black rice, also called Emperor’s Rice or Forbidden Rice. Many of you have asked for recipe suggestions and more nutritional information, you asked, here it is…
This Week’s Focus on Health…
- Historical references tout the health benefits of this ancient grain, once reserved exclusively for the Emperors of China;
- Black rice is a medium-sized heirloom genre treasured for its delicious roasted nutty taste, soft texture and bountiful deep purple color once cooked;
- This rice is little-known in Western cultures, yet it is the staple food for one-third of the world population.
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- Scientists report undeniable evidence that black rice may help soothe the inflammation involved in allergies, asthma, inflammation and many other diseases and disorders;
- Black rice is rich in iron and the Chinese
Increased health and longevity
Legend tells us that this ancient grain was once eaten exclusively by the Emperors of China. This popular rice is fabled to enrich health and ensure longevity. This medium-size heirloom rice is treasured for its delicious roasted nutty taste, soft texture and beautiful brownish deep purple color.
Black rice is extremely high in a class of flavonoid antioxidants called anthocyanins. Forbidden Rice®, also known as Black Rice or Emperor’s Rice is also rich in iron and, according to Chinese herbal medicine, considered to be a blood tonifier. A striking presence on any plate, this once forbidden indulgence is now wholesome everyday rice. It pairs beautifully with all cuisines – use it steamed plain, in a pilaf, stir-fry, salad or pudding.
Scientists are reporting evidence that black rice – a little-known variety of the grain that is the staple food for one-third of the world population – may effectively help soothe the inflammation involved in allergies, asthma, and other diseases like fibromyalgia and arthritis.
A study reported in ACS' bi-weekly Journal of Agricultural and Food Chemistry validates the findings of Mendel Friedman and colleagues that their previous research showed several potential health benefits of eating black rice bran.
Bran is the outer husk of the grain, which is removed during the processing of brown rice to produce the familiar white rice. Those experiments, which were done in cell cultures, hinted that black rice bran suppressed the release of histamine, which causes inflammatory responses responsible for many disorders.
I love healthy rice and this black rice “fits the bill”. For those with blood sugar imbalances (diabetes, metabolic syndrome and insulin resistance), eating this type of rice provides not only its anti-inflammatory benefits but also is higher in protein and lower in carbohydrates…not to mention its nutty delicious flavor.
¾ cup black rice
1 ½ cups of organic chicken stock
¾ teaspoon salt
2 tablespoons coconut oil
1 bunch scallions, finely chopped
½ Spanish onion, finely chopped
¼ cup very finely chopped pecans or walnuts
Dash of Braggs Amino Acids for saltiness or salt to taste
In a skillet place 2 TB coconut oil and lightly sauté black rice, chopped Spanish onions, pecans or walnuts and half of the chopped scallions.
Transfer sautéed rice blend into a medium saucepan, add remaining chopped scallions with salt to taste, or Bragg’s Amino Acids to taste, and bring to a boil, reduce to low and simmer for around 40 - 60 minutes until broth is absorbed and rice is soft but not mushy. Remove rice from heat and leave covered for around 10 minutes before serving.
Hint: Use leftover rice in stir-fry, it’s delicious and already cooked so add at the end simply to re-heat.
Variations: Consider upping the protein content AND flavor by adding sliced avocado, fava beans, or making left-over rice into patties and serving with pesto.