Sesame Purple Rice

Black rice cooks into a beautiful, dark-purple hue. We’ve matched it with purple carrots, but any carrot will do. If you cannot find black rice, use wild rice or any brown rice (or a combination of both) instead. Simply change the cooking time and method accordingly. Maca powder is a nutrition-filled dried root, but nutritional yeast can be used in its place if it’s unavailable or cost-prohibitive.

YIELD: 4 side servings, 1/2 cup (120 ml) sauce

INGREDIENTS:

• 1 cup (180 g) dry black rice, rinsed and drained
• 2 tablespoons (32 g) tahini paste
• 2 tablespoons (30 ml) water
• 1 tablespoon (15 ml) seasoned rice vinegar
• 1 tablespoon (15 ml) fresh lemon juice
• 1 1/2 teaspoons tamari
• 1 1/2 teaspoons white miso
• 1 teaspoon maca powder or nutritional yeast (optional)
• Pinch cayenne pepper, to taste (optional)
• 1 teaspoon agave nectar or brown rice syrup
• 1 1/2 teaspoons toasted sesame oil
• 9 ounces (about 4, or 255 g) carrots, peeled and thinly sliced into half-moons
• 1/4 cup (20 g) chopped scallion
• 1 to 2 cloves garlic, minced
• 1 cup (134 g) frozen green peas or (155 g) shelled edamame, thawed
• Toasted sesame seeds or cashews, for garnish

INSTRUCTIONS:

1. Place the rice in a medium pot. Cover with an extra 2 inches (5 cm) of water. Bring to a boil and cook uncovered on medium heat until al dente, about 25 minutes. Stir occasionally. Drain in a sieve and quickly rinse with cold water. Place the sieve on top of the pot to further drain and cool.
2. While the rice is cooking, place the tahini, water, vinegar, lemon juice, tamari, miso, maca powder (if using), cayenne pepper (if using), and agave in a small bowl. Whisk to thoroughly combine. Set aside.
3. Place the oil, carrots, and scallion in a large skillet. Cook on medium heat until tender, about 6 to 8 minutes. Add the garlic and cook another minute.
4. Whisk the tahini sauce again. Pour the desired quantity on top of carrots, folding to combine. Fold the cooled rice into the preparation and cook until heated through, about 4 minutes.
5. Add the peas and cook another minute. Alternatively, you can combine carrots, rice, and peas and slowly heat the sauce on the side, serving with warm sauce drizzled over each portion for an even prettier outcome.
6. Garnish with sesame seeds. We love to serve this with cooked-to-crisp green or red cabbage on the side.
7. If you have sauce leftovers, store in an airtight container in the refrigerator for up to 4 days.

Tips:

• Experiment with different rice varieties: While black rice is preferred for its color and taste, wild rice or brown rice can be used as substitutes.
• Adjust spiciness: Control the level of spiciness by adding more or less cayenne pepper to the sauce.
• Nutritional yeast alternative: If maca powder is not available, use nutritional yeast to add a savory flavor to the sauce.
• Customizing vegetables: Feel free to add other vegetables like bell peppers, broccoli, or snow peas to enhance the dish’s nutritional profile.
• Serving suggestion: Consider pairing this dish with cooked greens or roasted vegetables for a well-balanced meal.