3.30.10 Spring Black Rice
It is decidedly spring. The rain has been coming fast and furious, 3 days on, 3 days off. Rivers are overflowing, the sand on the street is being washed away, and there is the most gorgeous sight outside my front door—a blooming purple flower. To not love, or even reluctantly accept, this rain right now would be an unfortunate thing. Because when it ends (and it will end), we will be left with spring in all its glory.
So while I have been eyeing the asparagus at the market for weeks, I finally decided it was time. Mother Nature dictates my grocery shopping, and while she often puts up a good fight, this week I called a truce. Asparagus, chives, peas, spinach, leeks, basil—they are all looking wonderful. So perfectly green. And after months of various shades of brown, outside my door and inside my kitchen (all ugly), I am on a bit of a green overdose.
So indulge me here while I play a bit with color. The weather outside my door is dictating today’s post. Like this dish, it is dark and moody, but with wonderful hints of green.
Hints of spring.
Spring Black Rice
serves 4
14 oz tofu, drained and pressed, then cut into 1/2" cubes
1 1/2 c fresh orange juice
1 T honey
4 garlic cloves, minced
1/2 t salt
1 c Chinese black rice
2 c water
4 T olive oil
20 stems asparagus, tough stems discarded, cut into 1” pieces
1 small bunch chives, finely chopped
1 c packed basil leaves, cut into thin strips
1/4 c pine nuts, toasted
1 T vinegar (I used red wine)
pepper, to taste
Combine pressed tofu, orange juice, honey, garlic and salt in a large bowl. Gently toss to coat tofu. Let sit at least 15 minutes.
In a medium sauce pan, combine black rice and water, over high heat. Bring to boil and then reduce heat to simmer, 30 minutes. Set aside.
In a large sauté pan (preferably non-stick), heat 2 T olive oil, over high heat. Add marinated tofu cubes, and cook 8-10 minutes, until golden brown, shaking pan often to avoid sticking. Add asparagus, and cook 5 minutes, until tender (again shaking pan often).
In a large serving bowl, gently combine tofu and asparagus with rice. Add chives, basil and pine nuts. Drizzle with 2 T olive oil and vinegar. Gently toss and season to taste with salt, pepper and more olive oil, vinegar, citrus or honey, if desired.
Reader Comments (22)
goodness, does this sound good! i could go for a bowl at lunch today. where can i find black rice?
Thanks for this one, I have all of these ingredients at the ready, including my first bundle of asparagus this season (squeal!). Spring love!
Hi Carolyn, I found it at my normal grocery store (Roche Brothers, for those w/one in their area) but I would check Whole Foods or your local Asian market...
I always forget about black rice. It's so stunning!
I haven't ventured into the world of tofu yet, but this dish looks wonderful! Love the look of the black rice.
Erin, I think you are the tofu master. Yours always looks so incredibly crunchy and delicious. We are DYING for spring here - it's going to be in the 40's and rainy all week which, in Seattle, is officially winter weather. I would kill for some asparagus. :) My boys say plants need rain, sun, and love to grow. How cute is that?
WOW! You've completely amazed me again! This looks wonderful.
this sounds like it has wonderful flavors! and the tofu looks perfect. it's great that you have such a positive attitude about the rain. i've been bemoaning the awful weather. can't wait for tomorrow - i think we'll finally have sunshine in ny!
That rice dish is dramatically beautiful, Erin! I've not tried black rice before... I will have to check our little local Asian grocery next time, though don't recall having seen it before. Love the tiny bites of tofu and fresh asparagus...mmm... Happy Weekend ahead...and keep dry! :o) ((HUGS))
Love black rice! I often mix a half cup in with a cup of brown just to change it up. Great recipe! On my next shopping list. Thanks:)
This looks wonderful; I can't wait to try it!
I love that bottom photo with the tofu cubes and asparagus! What an amazing dish you've created. I can't wait to start cooking with asparagus again.
Hi! Amazing photo as always:)) By the way I'm going to order a macro lens as you also suggested, I can't wait to try it! I love black rice, this recipe looks delicious! Bye Sabrina
This looks like my idea of meal perfection. And since I happen to have a jar of black rice, lollygagging in my pantry, I'll be bookmarking this one... Thx!
This looks absolutely delicious. I really should eat more tofu...
What a beautiful looking dish!!!! Isn't it so gorgeous outside??? The flowers are blooming here in Cambridge and it couldn't be more wonderful!
Completely gorgeous! Love your blog too- now I'm off to check out some more of your posts!
I have to admit, I've never used black rice. It looks gorgeous, and this recipe is definitely the way to start using it. You always manage to create such wonderful posts. Thanks for sharing again, Erin!
This is such a gorgeous dish! It feels so spring like and beautiful! I have never had black rice and this recipe looks really yummie and best of all i love asparagus! I hope you had a wonderful easter weekend! Love to you!
Wow....that looks awesome:)
I just love your photography too!! always makes me hungry!!
i made this and it's really tasty! this dish has a ton of flavor, and it's also pretty hearty. thanks for sharing!!
YUM! This has such a fresh taste. I love it!