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
- Rince the porcini and soak in boiling water for 30 minutes.
- Chop the onion & dry fry for 5 minutes.
- Press the garlic and add to onion. Add the mushroom stock and saute for 5 minutes.
- Add the cavalo nero and saute for a few minutes whilst you open the beans.
- Add the beans. Turn heat low and saute.
- 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.
- Add the rice, stir well and serve with slices of avocado or grilled portobello mushrooms.
