Saving Room for Dessert

Delicious easy-to-follow recipes for food lovers!

Black Rice Vegetable Stir Fry

This post may contain affiliate links. Please read my disclosure policy.

My fashion style (if you can call it “fashion” or even “style”) has always been very monochromatic (I’m no fashionista!)  While I tend to dress in similar color families I usually like a lot of color variety in the food I prepare and eat.  This predominately purple dish doesn’t exactly have a lot of color variety, but the flavors and textures are screaming for attention.   


This may have been a lot easier to make in a Wok but I used a large non-stick skillet instead.  I haven’t had a Wok in many years but am seriously considering buying a new one.  They just take up so much room in the cabinet along with my giant stand mixer and all the other appliances needed to make SRFD magic!  So the point of this little detour is, if you have a Wok, use it instead of a skillet.  Did you notice I’m assuming you’ll make this dish?  You should – it’s terrific and healthy and beautiful in a purple kind-of monochromatic way 🙂

It also was terrific left over for lunch, 4 days in a row! I really liked it that much and of course I hate to waste food.  This recipe made a lot, thus the need for a very large skillet or Wok.  

Traveling Husband mentioned eating black rice on one of his recent work-related adventures.  He said it was great so I picked up a package at our local Wegman’s grocery store.  Then I came across this recipe in my new favorite food magazine – Whole Living.  The article stated that black rice “has more anthocyanin antioxidants than blueberries.”  This peaked my interest so I dug a little more.  Apparently black rice is moving up the list of “Super Foods.”  It may be one of those foods that could potentially cure diseases and solve other health related problems.  I’m not a health expert but enjoy finding out more about foods that may help.  I especially like hearing great things about delicious foods, like this black rice. I guess we’ll hear more about the rice, then it will be on Dr. Oz, and then you won’t be able to find it in the stores anymore.  Better stock up now!  
I made a couple of changes from the original recipe.  It called for Japanese eggplant and purple Kale but I couldn’t find either so I used some beautiful fresh green organic Kale and a baby eggplant.  I would also add large amounts of red onion next time but stick with the green onion garnish.  Since we’re doing a gluten free experiment, I used Bragg’s Aminos instead of soy sauce.  This recipe is highly adaptable so dig in and let me know what you think!



Black Rice Vegetable Stir Fry
(adapted from a recipe in Whole Living Magazine)
3 tablespoons vegetable oil
12 ounces firm tofu, drained and cut into 1 inch pieces
Sea Salt
1 baby eggplant (or Japanese eggplant) halved and sliced into 1/2 pieces
2 tablespoons minced fresh ginger
2 cloves minced garlic
3 scallions, thinly sliced (white and green parts separated)
1/4 head of red cabbage, sliced (approximately 4 cups)
1/2 bunch purple or green kale, in 2 inch pieces (3 cups)
2 cups cooked black rice (1 cup dry)
2 teaspoons Sriracha sauce (more or less to taste)
1 tablespoon Bragg’s Aminos (or low sodium soy sauce)
The juice of one lime (about 2 tablespoons)

Preheat a large skillet or wok over medium-high heat.  Add 1 tablespoon of oil.  Season the tofu with salt and stir fry until crispy.  Remove and set aside.  Add 1 more tablespoon oil and cook eggplant until tender and golden.  Remove and add to the tofu.  Add the last tablespoon oil and cook the ginger, garlic and white portions of the scallions.  Stir fry for a minute then add the cabbage, kale and 1/4 cup water.  Cook until the kale is tender.  Add the black rice and once it is heated through, stir in the tofu and eggplant.  Sprinkle the Bragg’s and Sriracha sauce on top and gently stir.  Remove from heat and stir in lime juice.  Garnish with the scallion greens and serve.

~~~~~~~~~

I was so sad when this was gone.  The dish has great flavor, it’s filling and satisfying and healthy.  I can’t promise my next recipe will be this healthy, but it will be sweet, colorful and pretty (I hope).  So please have a lovely weekend and check back Monday for another great recipe. 

Thanks so much for stopping by!

P.S.  Thinking and praying for you today Tanna.

Tricia

Free Email Bonus

Weeknight Dinners Made Easy

Tips & recipes for delicious meals...no matter your skill level

Reader Interactions

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

6 Comments

  3. Tanna at The Brick Street Bungalow

    Oh, Tricia. Thank you so much. I swear I could feel the sweet thoughts and prayers yesterday. I felt enveloped in love and very calm (a very nice thing). I'm bandaged and sore today, but feeling good. I will be glad to get the reports back this coming week. Thank you so much for your prayers and kind words… they held me safe I am convinced. <br /><br />The purple and green of this

    Reply

  5. Tricia

    Hey Mary! We do think alike – let me know if you are happy with your new wok and what kind you bought. The black rice is delicious. I kept grabbing spoon fulls before adding it to the stir fry. It has a nutty, almost earthy taste. It's not strong but has a distinct flavor. I've always loved wild rice and find it similar to that nutty taste. I can't wait to try more recipes with

    Reply

  6. Mary

    I have a wok on my shopping list for this weekend! Great minds are thinking alike now. I love everything about that black rice. I am going to look for some this weekend. I want to try it! How different does it taste?

    Reply