RICE, ITALIAN LONG GRAIN BLACK

4 Servings
Ingredients:
1/2 cup onion or leek, chopped
1-2 stalks celery, chopped
4 cloves (medium-small) garlic, small dice
2 tablespoons EVOO
1 1/2 teaspoon salt
1-2 tablespoons of Flavors of Tuscany blend (or make your own blend using rosemary, thyme, oregano, coriander, fennel seed or pollen)
1 cup black rice such as Organic Nerone Long Grain Black Rice
2-3 cups water (we use about 2 1/2 so there isn’t too much liquid when it is done)
Method: Place 2 tablespoons olive oil into pot over medium heat.  Add chopped onion and celery. Cook to almost translucent before adding garlic. Continue on medium heat 1 minute before adding the rice and herbs, stirring well in the oil. You may add a little more oil while cooking this step about 2 minutes. Add  and stir in the first 2 cups water. Turn up heat to bring to boil, then reduce to medium low to maintain simmer (water is bubbling around the sides of the pan and you can see some steam escaping when lid is on pot.) Take care on this step so the water won’t evaporate before the rice is down, about 30-35 minutes.
Taste for doneness. Rice should still have some “tooth” to it and there may be a little liquid left unabsorbed. This is expected for toothy texture. The liquid is very tasty (and nutritious) so don’t necessarily discard it.

To serve, add optional toppers to each portion:  1 teaspoon pistachios, 1 teaspoon chopped roasted red peppers, and big pinch fresh Italian parsley.

To use as main dish, when rice is done, add another good source of protein, such as 1 jar of White beans with Truffle oil. Don’t add all the oil but save it for use in other dish. Or add 1 or 2 cups of cooked cubed chicken or cooked sliced breakfast sausage.  When protein is added one cup rice yields 2 main dish servings or 3-4 sides.