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.
Here’s a picture of the bag, it’s a small 16 oz bag. I used about 1/3 of it already. I like the artwork showing rice field, farms, and mountains too.
7:17 am on September 11th, 2010
I like to fix it this way but with more broth and garnished with scallion, lemon juice, peppers, sugar,and black soy sauce. It sounds like I’m fixing Pho.
Sometimes I find that the black rice in the Asian store are very hard after cooked, are these the same way? Their farm must look very pretty during the planting season and right before harvest.
10:33 pm on September 13th, 2010
You fix ‘em just like mom’s! That version is good on cold winter nights… it warms your heart & soul.
The first time I cooked it, it was a bit hard, but still good enough to eat. Second time around I soaked it for 30 minutes and cook it for 1 hour. It was softer and tasted great.
5:58 pm on September 14th, 2010
Wow, another thing in common with your mom.