Triple Black

author:Susannah White
Dinner
35Mins
4people
Triple Black
Description
If you have some ready-to-eat black rice, this is a quick meal that is much more tasty than it looks!  It combines black rice with black cabbage and black beans - hence the name.
Ingredients
  • Black rice - if you're in a hurry, use ready-to-eat, if not, then allow 60 minutes to wash and cook the rice.  The quantity depends on your appetite!  
  • 1 carton or can of ready cooked black beans
  • 100g cavalo nero (black, Italian cabbage) - preferably chopped up at least 40 minutes before cooking
  • 1 large onion
  • 3 cloves garlic
  • 20g dried porcini
  • Avocado or portobello mushrooms for garnish
  • 50ml mushroom stock
Directions
  1. Rince the porcini and soak in boiling water for 30 minutes.
  2. Chop the onion & dry fry for 5 minutes.
  3. Press the garlic and add to onion.  Add the mushroom stock and saute for 5 minutes.
  4. Add the cavalo nero and saute for a few minutes whilst you open the beans.
  5. Add the beans.  Turn heat low and saute.
  6. When the porcini are rehydrated, chop them finely and add the liquid from soaking along with the porcini to the pan.  Saute for a few minutes at medium heat.
  7. Add the rice, stir well and serve with slices of avocado or grilled portobello mushrooms.

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