In parts of Asia, black rice was given the name ‘forbidden rice’, as it was reserved only for royalty due to its health benefits. It is very high in fibre and antioxidants and is a super anti-inflammatory.
Add to that some butternut squash which is also an anti-inflammatory (and because the contrast of colours look so great!) and some spring onion and pumpkin seeds for calcium, and we have a winning dish.
I bought this black rice ages ago and only got round to cooking it now and this dish is really delicious and so easy to make.
125g organic black rice
2 spring onions, chopped finely
1 butternut squash, chopped in small squares
Handful of pumpkin seeds
Extra virgin olive oil
Organic, natural maple syrup
Preheat your oven to 180 degrees.
Put the rice in a saucepan and cover generously with boiling water and put on a high heat. Once the water starts bubbling, stir, turn the heat down to low and put the lid on. Keep an eye on it. It should take around half an hour to cook.
Peel the butternut squash and cut into small squares. Place on a baking tray and drizzle with olive oil and a bit of salt, mix well, and put it in the oven for half an hour.
Once the rice is ready, take it off the heat and put it in a bowl. Add the butternut, spring onion and pumpkin seeds.
Drizzle with a little balsamic vinegar, no more than a tablespoon, and drizzle with some maple syrup, then add a pinch of salt, stir, and serve. Can be eaten hot or cold.