Spicy Black Rice

Sharon123's Note:

Here is a rice dish with such an intense flavor that it will satisfy your emotional hunger. It is exotic and hearty at the same time. From Chef Paul Prudhomme's Fiery Foods That I Love Cookbook.

• Total Time: 50 mins
• Prep Time: 15 mins
• Cook Time: 35 mins

Ingredients:

Servings: 7

Seasoning Mix

• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons salt
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon cayenne
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground mace
• 1/2 teaspoon black pepper
• 1/2 teaspoon white pepper
• 2 tablespoons vegetable oil

Rice

• 2 cups chopped onions
• 1/2 cup chopped celery
• 2 bay leaves
• 2 tablespoons chopped fresh ginger
• 1 large portabella mushroom, sliced 1 inch long and 1/2 inch wide
• 1/4 cup rice wine (or other, I use grape juice)
• 2 tablespoons tamari
• 1 cup raisins
• 2 cups converted white rice
• 4 cups chicken stock

Directions:

1. Combine the seasoning mix ingredients in a small bowl.
2. Heat the oil in a heavy 4-quart pot over high heat just until the oil begins to smoke, about 4 minutes.
3. Stir in the onions, celery, bay leaves, ginger, mushroom, and 2 tbls.
4. of the seasoning mix.
5. Cook, stirring frequently, until the mixture is a dark metallic color and sticks to the bottom of the pot, about 6 to 8 minutes.
6. Add the rice wine and tamari and scrape the pot bottom to loosen the brown bits.
7. Add the raisins and rice and continue to cook, stirring occasionally, until all the liquid is absorbed and the rice begins to stick to the bottom of the pot, about 5 to 6 minutes.
8. Stir in the stock and scrape the pot bottom again.
9. Stir in the remaining seasoning mix.
10. Cover and bring to a boil, then reduce the heat to low and simmer until the rice is tender, about 20 minutes.
11. Remove from the heat, fluff with a fork, cover, and let sit for 5 minutes before serving.

Reviews

[yogi]

This has got to be one of the best rice dishes I've had! Wonderfully spicy!! The seasoning mix smelled a bit like something you'd put in chili, and then I saw the ginger and thought it might not go together, but I sure was wrong. I used brown rice and skipped the celery (added a little more onion) and raisins. Your description of this dish is just perfect, Sharon. Thanks for a definite "keeper" recipe!

[chia]

prudhomme knows his spices! this is delicious! i omitted the raisins, not a favorite with the family, and added an extra onion. very tasty

[Nasseh]

This rice had a wonderful flavor but it was very spicy. I was the only one who ate it but everyone else agreed it would be good with a little less spice. I did omit the raisins & celery from the rice & I halved the recipe. I am going to try making again using less spice & see how my family likes it.