Spicy Black Rice

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 7
• 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 pepper
• 2 tablespoons vegetable oil
• 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 rice
• 4 cups chicken stock

Recipe

• 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.