Rice Recipes - Chinese Leaves and Black Rice Recipe

Ingredients

• 225g/8oz/1 1/3 cups black glutinous rice or brown rice

• 900ml/1 1/2 pints/3 3/4 cups vegetable stock

• 15ml/1 tbsp vegetable oil

• 225g/8oz Chinese leaves (Chinese cabbage), cut into 1cm/1/2in strips

• 4 spring onions (scallions), thinly sliced

• salt and ground white pepper

• 2.5ml/1/2 tsp sesame oil

Serves 4

---

Method:

1. Rinse the rice until the water runs clear, then drain and tip into a pan. Add the stock and bring to the boil. Lower the heat, cover the pan and cook gently for 30 minutes.

2. Remove the pan from the heat and leave it to stand for 15 minutes without lifting the lid.

3. Heat the vegetable oil in a non-stick frying pan or wok. Stir-fry the Chinese leaves over medium heat for 2 minutes, adding a little water to prevent them from burning.

4. Drain the rice, stir it into the pan and cook for 4 minutes, using two spatulas or spoons to toss it with the Chinese leaves over the heat.

5. Add the spring onions, with salt and white pepper to taste. Drizzle over the sesame oil. Cook for 1 minute more, stirring constantly. Serve immediately.

Note: The slightly nutty, chewy black glutinous rice contrasts beautifully with the Chinese leaves in this tasty stir-fry, which looks very dramatic. It is a good dish for dieters as it is low in saturated fat.

Variation: This works well with any type of cabbage. It's particularly good with thinly-sliced Brussels sprouts, and you can add some chopped Chinese or purple-sprouting broccoli for good measure.