Black Rice Polenta
“Black is the new green.....in food. Made from black rice this polenta is far superior in nutrition than traditional polenta which is made from corn.”
This recipe was created by Vegan Chef Day.
Prep time - 20 minutes
Cook time - 30 minutes
Difficulty - Medium
Serves / makes - 2 portions
Ingredients
150g black rice polenta or black rice ground in a high speed blender
300ml water
Salt and pepper, to taste
Extra virgin olive oil
A couple of garlic cloves, sliced
1kg san marzano tomatoes or other tomatoes
1/2 jar of cannelini beans (beans from jars are softer than beans from a can)
A handful of basil leaves, torn
Toasted and ground pine nuts
Equipment
Saucepan
Wooden spoon
Frying pan with lid
Method
Make the black rice polenta first. Mix the water and the ground black rice in a saucepan. Cook on a low heat for 15 minutes stirring occasionally with a whisk.
Whilst the polenta is cooking set a frying or sauté pan on a high heat, add a splash of oil and the garlic, fry for a few minutes then add the tomatoes, cannelini beans, salt and pepper and a splash of water. Put the lid on and reduce to a medium heat. If it dries out add splashes of water. You aren't going for loads of liquidy sauce but rather a chunky sauce. Cook for a further 10 minutes until the tomatoes start to break up. Add the basil.
Add salt and pepper and a little oil to the polenta....it is pretty bland on it's own so it needs flavour adding either by seasoning or the sauce or, preferably, both.
Pour the polenta onto a plate and top with the sauce followed by a generous scattering of toasted and ground pinenuts.
Black Rice Polenta
Ingredients
- 150g black rice polenta or black rice ground in a high speed blender
- 300ml water
- Salt and pepper, to taste
- Extra virgin olive oil
- A couple of garlic cloves, sliced
- 1kg san marzano tomatoes or other tomatoes
- 1/2 jar of cannelini beans (beans from jars are softer than beans from a can)
- A handful of basil leaves, torn
- Toasted and ground pine nuts
Method
- Make the black rice polenta first. Mix the water and the ground black rice in a saucepan. Cook on a low heat for 15 minutes stirring occasionally with a whisk.
- Whilst the polenta is cooking set a frying or sauté pan on a high heat, add a splash of oil and the garlic, fry for a few minutes then add the tomatoes, cannelini beans, salt and pepper and a splash of water. Put the lid on and reduce to a medium heat. If it dries out add splashes of water. You aren't going for loads of liquidy sauce but rather a chunky sauce. Cook for a further 10 minutes until the tomatoes start to break up. Add the basil.
- Add salt and pepper and a little oil to the polenta....it is pretty bland on it's own so it needs flavour adding either by seasoning or the sauce or, preferably, both.
- Pour the polenta onto a plate and top with the sauce followed by a generous scattering of toasted and ground pinenuts.
Notes:
Equipment
Saucepan
Wooden spoon
Frying pan with lid