Brown Sugar and Apple Black Rice

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!

Serves 6

Ingredients:

- 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

Instructions:

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.