I’m a big fan of blueberries; I wait for them to come into season in New England and then go nuts. Sprinkling liberally over cereal in the morning, tossing them into pancake mix, and just eating them as they are. What’s great is that they are super-healthy, loaded with antioxidants, and a great addition to any diet.
Now some research comes along that says black rice has more antioxidants than blueberries as well as more fiber and less sugar.
The research came from Louisiana State University and their Agricultural Center. Dr. Zhimin Xu recommends adding it to meals but also suggests the rice bran can be used in processed food to increase its nutritional value.
Black rice has a nutty, dense flavor to it. I’ve eaten it a few times at fancy restaurants and I’m planning on picking some up on my next trip to the grocery store. I know it’s not something I can just throw on the dinner table; I’m going to have to sneak it in a bit, mix it with veggies or add it to stuffed peppers until my family gets used to the idea.
Best of all, it’s cheap and readily available year-round. You’ll be able to pick it up in healthier grocery stores like Whole Foods and in your local Asian market.
Have you tried black rice? How do you think it compares to white or brown rice? Any good recipes to share? Let us know if you’ve tried it or if you plan on trying it soon.
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