Black rice

Date:    Thu, 21 Oct 93 08:41:40 +0600
 From:    Paula.Hostetler@central.sun.com (Paula Hostetler)
 
 Another recipe from Great Good Food.  I really like
 this one, I serve it with a good whole grain roll
 and spinach salad.
 
 Black Rice adapted from "Great Good Food" by Julee Rosso
 
 1 cup black beans
 3 - 4 1/2 cups broth or water
 1 small onion, finely chopped
 4 garlic cloves, minced
 1/2 cup short-grain white rice
 1/4 cup white wine
 1 tomatoe, coarsely chopped
 1/2 teaspoon ground cumin
 pinch cayenne
 salt and freshly ground pepper
 1/2 cup finely chopped fresh cilantro
 
 1.  Soak the bean in 1 quart of cold water overnight.
 Drain and rinse.
 
 2.  Place 3 cups of broth and the beans in a stockpot,
 and bring to a boil.  Reduce the heat and simmer for 2 
 to 2 1/2 hours, or until tender.  Drain the beans and
 reserve the broth and the beans.  Set aside.
 
 3.  Place 1 1/2 cups of the bean broth in a small
 saucepan (if there isn't enough, add water to make 1 1/2
 cups).  Place over low heat to keep warm.
 
 4.  In a stockpot over high heat, heat a couple of table
 spoons of the broth.  Add the onion, and garlic and saute
 until the onion is softened, about 5 minutes.  Add the rice
 and stir constantly for 1 minute.  Add the wine and cook
 for 2 minutes.  Add the tomatoe and cook for 2 minutes.
 
 5.  Gradually add the bean broth, 1/2 cup at a time, stirring
 until the liquid is absorbed before adding more broth.  This
 will take 20 to 25 minutes.  Add the beans and the remaining
 broth.  Season with cumin, cayenne, and salt and pepper to
 taste.  Remove from the heat and stir in the cilantro; serve
 immediately.