Spicy Black Rice

Name: Spicy Black Rice
Ingredients: Seasoning Mix; 1 tablespoon garlic powder; 1 tablespoon onion powder; 2 teaspoons salt; 1 1/2 teaspoons ground cumin; 1/2 teaspoon cayenne; 1/2 teaspoon ground cloves; 1/2 teaspoon ground mace; 1/2 teaspoon black pepper; 1/2 teaspoon white pepper; 2 tablespoons vegetable oil; Rice; 2 cups chopped onions; 1/2 cup chopped celery; 2 bay leaves; 2 tablespoons chopped fresh ginger; 1 large portabella mushroom, sliced 1 inch long and 1/2 inch wide; 1/4 cup rice wine (or other, I use grape juice); 2 tablespoons tamari; 1 cup raisins; 2 cups converted white rice; 4 cups chicken stock

22 ingredients

11 steps

Ingredients

Seasoning Mix
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons salt
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne
1/2 teaspoon ground cloves
1/2 teaspoon ground mace
1/2 teaspoon black pepper
1/2 teaspoon white pepper
2 tablespoons vegetable oil
Rice
2 cups chopped onions
1/2 cup chopped celery
2 bay leaves
2 tablespoons chopped fresh ginger
1 large portabella mushroom, sliced 1 inch long and 1/2 inch wide
1/4 cup rice wine (or other, I use grape juice)
2 tablespoons tamari
1 cup raisins
2 cups converted white rice
4 cups chicken stock

Directions

1

Combine the seasoning mix ingredients in a small bowl.
2

Heat the oil in a heavy 4-quart pot over high heat just until the oil begins to smoke, about 4 minutes.
3

Stir in the onions, celery, bay leaves, ginger, mushroom, and 2 tbls.
4

of the seasoning mix.
5

Cook, stirring frequently, until the mixture is a dark metallic color and sticks to the bottom of the pot, about 6 to 8 minutes.
6

Add the rice wine and tamari and scrape the pot bottom to loosen the brown bits.
7

Add the raisins and rice and continue to cook, stirring occasionally, until all the liquid is absorbed and the rice begins to stick to the bottom of the pot, about 5 to 6 minutes.
8

Stir in the stock and scrape the pot bottom again.
9

Stir in the remaining seasoning mix.
10

Cover and bring to a boil, then reduce the heat to low and simmer until the rice is tender, about 20 minutes.
11

Remove from the heat, fluff with a fork, cover, and let sit for 5 minutes before serving.