| Prep: 20 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 365 | 8g | 3g | 60g |
| sugars | fibre | protein | salt |
| 5g | 6g | 12g | 1.2g |
Why I Love Italian Black Rice with Summer Vegetables
The Quintessential Summer Delight
As I gaze upon a large bowl of Black Rice with Summer Vegetables, I am transported back to my childhood days in Italy. Such a joy to prepare it, surrounded by the hum of summer, the fragrance of fresh vegetables filling the air. You see, despite my New Jersey upbringing, my love for Italian cuisine is deeply rooted in the unforgettable melodies of my grandparents’ kitchen. An alla-zingara delight like this reminds me of their undying devotion towards fresh and unpretentious cooking.
The mingling of robust black rice, lovingly simmered in a rich vegetable stock, with a melody of the season’s best produce is, indeed, a celebration of simplicity. Much like the Risotto all’Amatriciana by Gabrielle Hamilton, my Black Rice with Summer Vegetables is an homage to the rustic Italian kitchen.
A Savor Card from my Family’s Repertoire
The interconnected roots of this dish run deep down my family history, where the amalgamation of cultures and tastes strings a warm tale of togetherness. Food, in my family, has always been less about a sepia-toned past and more about the vibrant present.
My grandparents, hailing from Italy, were the architects of this warmth, filling our home with exhilarating symphonies of traditional Italian dishes. Their invincible Italian spirit intertwined with their love for deeply flavorful, hearty foods inspired me to venture down this culinary road.
Preparing and enjoying a bowl of this black rice salad is similar to joining in a feast of a traditional Penne all’Arrabbiata. Loaded with heart-warming Italian favorites, it symbolizes the warmth, love, and effervescence that carved our family’s gastronomic journey. Complemented by a simple, fresh Insalata Caprese, the dish exhibits the irresistible charm of an exquisite Italian summer on a plate.
Inspiration can be found in the most unexpected places, and for me, it often comes vividly alive in the form of food. I am reminded of the famous Italian chef, Bruno Gissoni, whose lively spirit and unyielding dedication towards preserving authentic Italian cuisine is resonance with my approach to food. His influence has been instrumental in shaping my culinary style, including the creation of the Black Rice with Summer Vegetables recipe.
Whether you’re nursing a deep love for Italian fare or simply seeking a refreshing dish, Black Rice with Summer Vegetables is more than a recipe. It is a vibrant anthem of summer, a love note from Italy, and a humble tribute from my family’s kitchen to yours.
What You’ll Need
- 2 cups of Italian black rice
- 4 cups of vegetable stock
- 2 tablespoons of olive oil
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 yellow squash, diced
- 2 large tomatoes, diced
- 1 cup of fresh basil leaves, chopped
- Salt and black pepper to taste
- 1/2 cup of grated Parmesan cheese
Method
Step One:
Start by rinsing the black rice under cold water until the water runs clear. This will help remove any excess starch and prevent the rice from clumping together.
Step Two:
Place the rinsed rice and the vegetable stock in a large pot. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot, and let it simmer for around 25-30 minutes, or until the rice is tender and has absorbed most of the stock.
Step Three:
While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic to the skillet, and sauté them until they are soft and fragrant. This should take about 5-7 minutes.
Step Four:
Add the diced bell pepper, zucchini, yellow squash, and tomatoes to the skillet. Cook the vegetables, stirring occasionally, for around 10 minutes, or until they are tender.
Step Five:
Once the rice is cooked, add it to the skillet with the vegetables. Mix well to combine all of the ingredients.
Step Six:
Add the chopped basil to the skillet, and season the dish with salt and black pepper. Stir everything together, then remove the skillet from the heat.
Step Seven:
Sprinkle the grated Parmesan cheese over top of the rice and vegetables. Let the dish sit for a few minutes to allow the cheese to melt.
Step Eight:
Finally, serve the Black Rice with Summer Vegetables hot. Enjoy this delicious and hearty meal!
