Black is the new green. When it comes to food. So says the raw food guru David Wolfe. Black rice is an anti-inflammatory food with as many antioxidants as blueberries and blackberries and 6 times more than brown rice. During the Ming Dynasty, this rice was reserved for the emperors so that only they could benefit, from what they called, Forbidden Rice. Treat yourself to this gourmet non-dairy risotto, or woo your significant other for a fancy vegan date night in.
Vegan Champagne and Mushroom Risotto With Black Rice
- 1 Tablespoon Olive oil
- 2 large leeks
- 2-3 Cloves Garlic
- 1/2 Cup vegan champagne or dry white wine
- 250 Grams chestnut mushrooms
- 1 Cup black gaba or nero rice
- 1 Tablespoon vegan stock powder
- 1 Tablespoon nutritional yeast
- 1 A kettle full of hot water
- 1 A handful of brazil nuts
- 1 Teaspoon nutritional yeast
Heat a large pan on a low heat, add a splash of olive oil.
Once hot add the leeks and garlic, fry gently on a low heat, as leek burns very easily.
Once the leeks are soft add the champagne or wine, raise the heat to medium.
Once the wine has reduced to around half add the mushrooms and wine.
Mix well then add the stock powder and 1 tablespoon nutritional yeast.
Add the rice and half a litre of hot water from the kettle, allow the risotto to simmer until nearly all of the water has evaporated. Keep topping it up when it evaporates until the black rice is cooked, this can take up to 50-60 minutes. Once cooked through add salt to taste.
Toast the brazil nuts then crush with the 1 teaspoon nutritional yeast
Serve the risotto with a scattering of brazil nuts.
This recipe was republished with permission from Chef Day Radley. Chef Day works as an educator to teach people gluten-free vegan cooking through social media and her website www.veganchefday.com. She works as a private chef in London, teaches professional chefs plant-based food, released her first book Love.Food last year, presents cooking demonstrations and talks across the country and is producing a vegan tv show.