Black Forbidden Rice & Eggplant With Almond Cream Sauce

May 28, 2023May 28, 20230 1
Black Forbidden Rice & Eggplant With Almond Cream Sauce recipe
in Main

Prep

20 min

Cook

40 min

Ready In

60 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 cup forbidden black rice
2 cups water
1/4 teaspoon sea salt
2 small eggplants ( about 1 1/4 pounds )
1/4 cup sesame oil ( I use 1/8 cup )
3 tablespoons soy sauce ( or Bragg 's Amino Acids )
2 tablespoons rice vinegar
6 tablespoons mirin ( Japanese cooking wine or use sherry )
4 tablespoons water
3 large garlic cloves , minced
1 tablespoon fresh ginger juice ( squeezed from about 1 1/2 inches grated fresh ginger )
1 cup raw almonds
2 cups water
1/4 cup garbanzo bean miso ( or white miso )
1/2 teaspoon black pepper

Nutrision Information

Servings Per Recipe
4
Calories
410
Sugar
6g
Fat
26g
This recipe for Black Forbidden Rice & Eggplant with Almond Cream Sauce is a delicious and healthy vegan main dish that's perfect for any night of the week. The combination of black rice and roasted eggplant creates a hearty and satisfying meal that's full of flavor and nutrition. The almond cream sauce adds a creamy and nutty element to the dish, creating a unique flavor that will have you coming back for more. Whether you're a vegan or just looking for a healthier way to enjoy a comforting and flavorful meal, this recipe is sure to hit the spot!

Instructions

1.Rinse black rice with water, and add to a pot with 2 cups water and 1/4 tsp sea salt. Bring to a boil and reduce to a simmer. Cover and cook for 30-40 minutes, or until rice is tender and water is absorbed.
2.While rice is cooking, cut eggplants into small bite-sized pieces and coat with sesame oil and soy sauce. Roast in a 400°F oven for 30-40 minutes, until tender and caramelized.
3.In a small bowl, whisk together rice vinegar, mirin, water, minced garlic, and ginger juice. Set aside.
4.In a blender, combine raw almonds, water, and miso. Blend until smooth and creamy, about 3-5 minutes.
5.In a large skillet or wok, heat the sauce from step 3 until simmering. Add the roasted eggplant and cooked black rice. Stir together until coated and heated through.
6.Plate the rice and eggplant mixture, and drizzle the almond cream sauce over the top. Garnish with black pepper, and enjoy!

PROS

This recipe is a delicious way to try out black rice, which is rich in antioxidants and protein.

Eggplant is also a great source of fiber and vitamins, while almonds provide heart-healthy fats and protein.

CONS

This dish does take some time and effort to prepare, as there are multiple steps involved.

The almond cream sauce may not be to everyone’s taste, so it’s best to make a small batch to start with.

HEALTH & BENEFITS

Black rice is a great source of antioxidants, which can help to protect your cells from damage.
It’s also higher in protein and fiber than white rice, making it a more filling and nutritious option.
Eggplant is a low-calorie vegetable that’s high in fiber, vitamins, and antioxidants, making it a great addition to any healthy diet.
Almonds are a good source of heart-healthy fats, as well as protein, fiber, and several important vitamins and minerals.

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