Brown Sugar and Apple Black RiceBy · Feb 28 2011 · Comments
Last night when I was deciding what to make for dinner I was generally unimpressed and bored with my options. I was half out the door on my way to the store to get more ingredients when I decided to clear out my vegetable drawer and re-evaluate my options. I ended up combining all the contents of that drawer into this delightful and wonderfully flavorful side dish. Boring meal and grocery trip in the freezing rain avoided!
- 1 cup black rice
- 2 ¼ cups water
- 2 tablespoon butter
- ¼ cup finely chopped leeks
- 2 medium carrots, cleaned,
- 1 cup diced apple, cored, skin on
- 2 tablespoons brown sugar
- 2 tablespoons olive oil
- ¼ cup parsley
- 1 teaspoon salt
- ¼ cup gruyere cheese
Combine rice, 2 cups water and 1 tablespoon butter in a medium size saucepan. Bring to a boil over high heat, stir, reduce to a simmer over low heat and cover. Cook for 45-50 minutes, stirring every ten minutes. Remove from heat and uncover.
Meanwhile, heat the olive oil and 1 tablespoon butter in a large sauté pan over medium-high heat. Add the leeks and cook for 3 minutes. Stir in the carrots and continue to cook for 4 minutes. Add the sugar and the remaining ¼ cup of water. Bring to a boil and immediately reduce to a simmer over low heat. Cook for 3 minutes or until the liquid thickens. Add the apples, parsley and salt. Continue to cook for 3 minutes and remove from heat. Fold in the rice one cup at a time until you have a nice ratio of rice to apple mixture. You very well might have some rice left over for another meal. Finally, mix in the cheese and serve.