Sumptuous way to prepare Black Rice.
French savory sauce combined with asian cuisine.
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The Recipes!
Black Rice with Grilled Vegetables.
1 large Vidalia onion
1 cup of black rice
2 1/4 cups of water
3 sweet red, yellow or orange peppers
1 bunch of asparagus
2 Lb of mushrooms of choice
1 lime
2 tablespoons of butter
1/2 Lb of any fresh vegetable of choice (I used green beans from the garden)
1 tablespoon of chicken stock paste or two bullion cubes.
1/2 small hot pepper like jalepeno if desired.
Saute chopped onion in butter on a low to medium heat in a covered sauce saucepan until translucent and slightly golden. Add water and rice and chicken stock paste. Cover and simmer on low to medium.
Slice peppers in strips and grill all vegetables in mesh grilling pan. Cooked to desired doneness and chop asparagus, mushroom and any other vegetable used after grilling. Save 1 1/2 cup of vegetables for spring rolls. Add the juice of one lime and 1 tabelspoon of lime zest. Uncover rice, add vegetables and simmer to desired level of moisture to dish. Don’t forget to stir dish every once in a while and check to see if additional water is needed to keep moist. Taste to see if additional salt is needed for your palate. This dish takes approximately 30 minutes on the stovetop.
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Vegetable and Grilled Chicken Spring Rolls with Mushroom Bechamel Sauce
1 Lb of chicken breast or thigh meat
Retained 1 1/2 cups of grilled vegetables
1 package of spring roll wrappers
Extra-virgin olive oil
Salt and pepper
For bechamel sauce; 2 cups of milk
2 1/2 tablespoons of butter
1/8 cup of all-purpose flour
1 1/4 teaspoons of salt
1 cup of grilled mushrooms
Start the bechamel sauce by melting the butter and adding flour, stirring for several minutes with a whisk on a medium heat until golden brown. Slowly whisk in milk until thickened by the roux. Add mushrooms and allow to simmer on low for approximately 25 minutes, stirring occasionally with whisk. Do this before making spring rolls.
Meanwhile grill chicken with salt and pepper to taste on low to medium heat on grill until properly char-grilled.
To make the spring rolls, chop grilled chicken fine as needed and add to spring roll that has been dunked in a dish of water for 10 seconds. Add 1 tablespoon of extra-virgin olive oil to the retained 1 1/2 cup of grilled vegetables with pinch of salt and pepper. Add a 1 1/2 teaspoons grilled vegetables and desired amount of chicken with 1 tablesoon of bechamel sauce to spring roll wrapper and roll as shown on video. Place spring rolls on platter and top with bechamel sauce.
Enjoy!!!
