SPICY BLACK RICE
Here is a rice dish with such an intense flavor that it will satisfy your emotional hunger. It is exotic and hearty at the same time. From Chef Paul Prudhomme's Fiery Foods That I Love Cookbook.
Provided by Sharon123
Categories White Rice
Time 50m
Yield 7 serving(s)
Number Of Ingredients 20
Steps:
- Combine the seasoning mix ingredients in a small bowl.
- Heat the oil in a heavy 4-quart pot over high heat just until the oil begins to smoke, about 4 minutes.
- Stir in the onions, celery, bay leaves, ginger, mushroom, and 2 tbls.
- of the seasoning mix.
- Cook, stirring frequently, until the mixture is a dark metallic color and sticks to the bottom of the pot, about 6 to 8 minutes.
- Add the rice wine and tamari and scrape the pot bottom to loosen the brown bits.
- Add the raisins and rice and continue to cook, stirring occasionally, until all the liquid is absorbed and the rice begins to stick to the bottom of the pot, about 5 to 6 minutes.
- Stir in the stock and scrape the pot bottom again.
- Stir in the remaining seasoning mix.
- Cover and bring to a boil, then reduce the heat to low and simmer until the rice is tender, about 20 minutes.
- Remove from the heat, fluff with a fork, cover, and let sit for 5 minutes before serving.
Nutrition Facts : Calories 299.3, Fat 6.2, SaturatedFat 1.1, Cholesterol 4.1, Sodium 1163.3, Carbohydrate 52.4, Fiber 2.7, Sugar 17.5, Protein 8.1
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