Black Rice

Directions

1. 1
   Heat a large saucepan over medium heat for 1 minute.
2. 2
   Swirl in the olive oil and add the onion, thyme, bay leaf, chile, and 1/2 teaspoon salt.
3. 3
   Cook, stirring often, 3 to 4 minutes, until the onion is translucent.
4. 4
   Add the rice, stirring to coat it in the oil and toast it slightly.
5. 5
   Add the white wine, and reduce by half.
6. 6
   Add 10 cups water and 2 teaspoons salt and bring to a boil.
7. 7
   Turn the heat down to low, and simmer about 40 minutes, stirring occasionally, until the rice is tender but slightly al dente.
8. 8
   When the rice is almost done, stir continuously until all the liquid has evaporated.
9. 9
   Discard the chile and bay leaf.
10. 10
    Season with a few grindings of black pepper.
11. 11
    Stir in the butter and taste for seasoning.
12. 12
    Quickly stir in the mizuna, until just wilted.