Perfect for late summer harvest.
Since grain bowls are all the rage, I thought I would test the waters today as my hunger inched up. Having procured some black/forbidden rice at my local natural foods store, I boiled some up, roasted some eggplant, and then a pan of large-julienned carrots, cut up peppers, onion, mushroom at 425 degrees in oiled pans. Added garlic last minute to the carrot mixture. Should go in the oven in this order: carrots, peppers, onion and mushrooms all together. Right after the eggplant wedges go in on their own tray. Then last few minutes mix in garlic with carrot medley.
Asian vinaigrette: 2 T rice wine vinegar (or use lime juice as part of this acid component), 2 T soy sauce, good dash siracha (or garlic chile paste or pinch red pepper flakes), toasted sesame oil, olive oil, canola oil, S&P. Whisk together. Not bad, even if there was no ginger in the house. (Better: grate in some ginger; optional: sesame seeds.)
To cook black rice: Rinse 1 c rice and put in small pot with 1-3/4 c water and some salt. Bring to a boil, cover and cook gently for 30 minutes. Al dente, nutty, delicious! (Farro is good too!)
(update 11/18) For rice cooker: Rinse and drain rice 4x. 1 c rice, good amount (1/4+t) salt, 1-3/4c water. Cook as for brown rice. Gives you time to prepare and roast veggies, and prepare vinaigrette.
Assemble: rice on one side, eggplant on the other, carrot medley in middle, drizzle dressing on top. Perhaps top with fresh mozzarella cubes or queso fresca if it’s on hand; scallions and sesame seeds.