Black Rice and Lentil Curry

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Delicious black rice curry delivers a power pack of nutrition.

According to ancient Eastern legend, the remarkable and illusive black rice should be reserved exclusively for emperors. Wild and brown rice also work for those seeking royal privilege; it’s the whole grain that carries nutritional significance. The deeper the color, the higher the health benefit.

Processed grains like white rice look bland because they are…(unless they are dyed with artificial colors to attract the evolutionary instinct to eat a rainbow, which is even worse.)

World supply levels for black rice are inconsistent. Demand is higher than supply because it is the latest superfood getting press. But any whole grain rice will substitute nicely in this recipe. As long as you look for color, you can rest assured you are serving the very best.





  • 1/2 pound lentils (1 cup dry)
  • 1/2 pound black/browns rice (1 cup dry)
  • 2 1/4 cup water
  • 1 veggie bullion or 2 tsp salt
  • 5-6 cloves garlic
  • 2 sweet peppers (different colors for a rainbow of health)
  • 1 sweet onion
  • 1 cup beans of choice
  • 2 tbsp balsamic vinegar
  • 1/2 tbsp Asian style soy sauce
  • 1/4 cup water
  • 3 tbsp fresh chopped or 1 tbsp dried cilantro
  • 1/2 cup coconut milk
  • 2 tbsp tumeric
  • 2 tbsp curry
  • 2 tbsp dark chili powder (it’s sweeter)
  • Sriracha chili paste (only for the spicy people)



Add lentils, rice, water and bullion to a sauce pan. Bring to a boil, cover and reduce heat. Simmer for 30 minutes. Remove from heat.

Chop garlic, peppers and onion and add to skillet. Whisk vinegar, soy sauce and water together and pour over veggies. Saute for 10 minutes, or until desired texture is reached. Add chopped cilantro in the last minute and remove from heat.

Whisk turmericcurry and chili powder into coconut milk. Pour over lentil and rice mixture.

Mix all ingredients into a serving dish. Garnish with sriracha chili paste.

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