At the grocery store I always keep a look out for new foods. Recently a package of black rice caught my eye and my imagination. The instructions on the box said to let it simmer stovetop for 25 minutes but we all know I had to wait for a sunny day like today to cook it in the Sun Oven. The outcome was not bad. The rice had a hint of nuttiness and a slightly chewy texture. It seems to lack the high starch content necessary for a good risotto, but should work well in salads and side dishes. Here’s how I prepared it:
Sun Oven Baked Black Rice with Spinach
1 tablespoon olive oil
3 cloves garlic, minced
1 cup black rice
1/2 cup dry white wine (optional)
1 1/2 t0 2 cups boiling water
2 cups fresh spinach
Set Sun Oven out to preheat.
In a medium pot, lightly saute the garlic in the oil, about 2 minutes. Add the rice, stirring to coat. Add the wine if using and continue stirring until it has almost completely evaporated, about 3 minutes. Stir in the water, 1 1/2 cups if using the wine and 2 if not. Stir in the spinach. Season with salt. Cover and transfer to the Sun Oven. Cook until most of the water has been absorbed by the rice, 1 to 1 1/2 hours.
Makes 4 servings.