4 Serves
70 Mins
Heat the olive oil in a heavy-bottomed pot over medium heat.
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Vitamin K
23 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgCalcium
75 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
50 mg / 420 mgPhosphorus
167 mg / 1,250 mgPotassium
456 mg / 4,700 mgSodium
1470 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
6 g / 28 gSugar
3 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
41 gAlcohol
0 g
Add the black rice to the pot and toast for 3 minutes, stirring constantly until fragrant.
Pour in the vegetable broth and bring the mixture to a rolling boil.
Reduce the heat to low, cover the pot, and simmer for 50 minutes until the liquid is absorbed and the rice is tender.
Remove from heat and let the rice stand, covered, for 10 minutes before fluffing with a fork.
7
g67
g58
g
