Italian Black Rice and Vegetable Bowl

A simple vegetarian bowl with nutty and nutritious Italian black rice and vegetables.

Provided by: Karen Tedesco

Categories: Whole Grains

Time: 35 min

Yield: 4 servings

Number Of Ingredients: 9



Prep Time

02 mins

Cook Time

2:16 hours

Total Time

1:31 hours

1 cup Italian black rice
Kosher salt
Extra virgin olive oil
Juice of half a lemon
Fresh mozzarella (sliced or torn into pieces)
Roasted red bell peppers (sliced)
Sliced Persian cucumbers
Roasted cubed eggplant and or baby zucchini
Fresh basil (parsley and arugula)
Bring a saucepan (at least 3 quarts) of water to a boil. Add a teaspoon of salt and the rice. Cook until the rice is just tender, with a tiny bit of bite in the center of the grain; 25 - 35 minutes. Drain.
Put the rice in a large bowl and pour over a few tablespoons of olive oil and the lemon juice. Season with more salt to taste.
Serve warm in bowls topped with mozzarella and garnished with your choice of fresh or roasted vegetables and greens.