This is my very first dish of black Japonica rice risotto. Black rice is very nutritious and I’m starting to eat more of it now.
The black rice gives off a nice chewy and nutty addition. All I did was add chicken broth, olive oil, rosemary, and sea salt. Next time I’ll add some walnuts and carrots for extra crunch.
The rice is from Lundberg Farms. It’s a mixed of black & mahogany rice. Lundberg is a family-owned and operated business from California’s fertile Sacramento Valley. They’ve been rice farming since 1937.
Lundberg notes, “The third generation carries on the family heritage by using eco-positive farming methods that produce wholesome, healthful rice, rice cakes, rice chips and risottos while improving and protecting the environment for generations to come.”
Another great thing about Lundberg Family Farms is that their rice is non-GMO. Which means it has not been genetically modified. They are an official participant of the Non-GMO Project. For more information visit Non-GMO Project.
I also picked up some Lundberg Farms organic California Brown Jasmine. I haven’t had the chance to cook that one yet.
