Best 4 Black Forbidden Rice Eggplant With Almond Cream Sauce Recipes

Indulge in the symphony of flavors and textures presented by Black Forbidden Rice, Eggplant, and Almond Cream Sauce. This culinary masterpiece showcases the vibrant color and nutty flavor of black forbidden rice, complemented by the smoky and savory notes of roasted eggplant. The crowning glory is the luscious almond cream sauce, a symphony of creamy richness and subtle sweetness. This comprehensive guide includes not just one, but four tantalizing recipes to delight your taste buds. Dive into the classic pairing of black rice and eggplant, or explore variations featuring tender chicken or portobello mushrooms. Each recipe is a culinary journey, promising a unique and satisfying experience. Whether you're a seasoned cook or just starting your culinary adventures, these recipes will guide you through the process with ease. Prepare to captivate your senses with this symphony of flavors, textures, and colors.

Here are our top 4 tried and tested recipes!

BLACK FORBIDDEN RICE & EGGPLANT WITH ALMOND CREAM SAUCE

Black Forbidden Rice & Eggplant With Almond Cream Sauce image

According to Chinese legend, deliciously rich black forbidden rice was considered so rare and nutritious that only the emperor was allowed to eat it. Now you can find it in some grocery store and health food stores. You can mix the components together and bake as a casserole or serve individually. Adapted from Delicious Living magazine.

Provided by Sharon123

Categories Rice

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 cup forbidden black rice
2 cups water
1/4 teaspoon sea salt
2 small eggplants (about 1 1/4 pounds)
1/4 cup sesame oil (I use 1/8 cup)
3 tablespoons soy sauce (or Bragg's Amino Acids)
2 tablespoons rice vinegar
6 tablespoons mirin (Japanese cooking wine or use sherry)
4 tablespoons water
3 large garlic cloves, minced
1 tablespoon fresh ginger juice (squeezed from about 1 1/2 inches grated fresh ginger)
1 cup raw almonds
2 cups water
1/4 cup garbanzo bean miso (or white miso)
1/2 teaspoon black pepper

Steps:

Wash rice while you are bringing water up to a boil. Add rice and sea salt to boiling water; reduce heat to low, cover, and cook until all liquid is absorbed, 45 minutes. Do not stir.
Cut eggplants into 3/4-inch cubes. Heat a large skillet on medium heat and add sesame oil and eggplant; toss to coat. Cook until well sealed and brown, about 20 minutes.
In a bowl, mix soy sauce, rice vinegar, mirin(or sherry), water, garlic, and ginger juice. When eggplant is very well cooked, stir in soy sauce mixture. Cover skillet and cook until liquid is mostly absorbed and eggplant is as smooth(as butter), about 20 minutes.
To make sauce:.
Pulse almonds in a blender or food processor until they turn to meal. Add water and blend on high for 2 minutes. (If you would rather have a smooth sauce, press mixture through a strainer, removing about 3/4 cup of fiber.) Add miso and blend for1 minute.
Pour into a small saucepan and heat quickly, then reduce heat to low and cook for about 10 minutes. Add black pepper while heating. This makes about 2 3/4 cups.
Serve rice, eggplant, and almond sauce layered or separately. Enjoy!

Nutrition Facts : Calories 396.7, Fat 21.8, SaturatedFat 2.3, Sodium 777.4, Carbohydrate 43.4, Fiber 10, Sugar 5.8, Protein 10.2

BLACK FORBIDDEN RICE WITH BRAISED EGGPLANT AND ALMOND CREAM SAUCE

Black Forbidden Rice with Braised Eggplant and Almond Cream Sauce image

Provided by Delicious Living Contributor

Yield 6 people

Number Of Ingredients 16

Ingredients

1 cup black forbidden rice
2 cups water
1/4 teaspoon sea salt
2 small eggplants (about 1 1/4 pounds)
1/4 cup sesame oil
3 tablespoons low-sodium tamari
2 tablespoons rice vinegar
6 tablespoons mirin (Japanese cooking wine)
4 tablespoons water
3 large cloves garlic, minced
1 tablespoon or more fresh ginger jiuce (squeezed from about 1 1/2 inches grated fresh ginger)
ALMOND CREAM SAUCE (makes 2 3/4 cups)
1 cup raw almonds
2 cups water
1/4 cup garbanzo bean miso
1/2 teaspoon black pepper

Steps:

Wash rice while bringing water up to a boil. Add rice and sea salt to boiling water; reduce heat to low, cover, and cook until all liquid is gone, 45 minutes. Do not stir.
Cut eggplants into 3/4-inch cubes. Heat a large skillet on medium heat and add sesame oil and eggplant; toss to coat. Cook until well sealed and brown, about 20 minutes. In a bowl, mix tamari, rice vinegar, mirin, water, garlic, and ginger juice. When eggplant is very well cooked, stir in tamari mixture. Cover skillet and cook until liquid is mostly absorbed and eggplant is as smooth as butter, about 20 minutes.
To make sauce: Pulse almonds in a blender until they turn to meal. Add water and blend on high for 2 minutes. (If you prefer a smooth sauce, press mixture through a strainer, removing about 3/4cup of fiber.) Add miso and blend for 1 minute. Pour into a small saucepan and heat quickly, then reduce heat to low and cook for about 10 minutes. Add black pepper while heating.
Serve rice, eggplant, and almond sauce layered or separately.

Nutrition Facts : ServingSize 1 serving, Calories 308 kcal, SaturatedFat 23 g, Carbohydrate 48 g, Fiber 8 g, Protein 11 g, Sodium 710 mg

EGGPLANT CURRY WITH TOASTED ALMONDS

Eggplant Curry with Toasted Almonds image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 1/2 cups jasmine rice, cooked to directions on package
2 tablespoons (2 turns around the pan in a slow, steady stream) extra-virgin olive oil
1 large, firm eggplant, cut into 1-inch cubes
1 large, yellow skinned onion, peeled and chopped
1 large red bell pepper, seeded and diced
4 cloves garlic, cracked away from skin with a whack between flat of knife and heel of hand
1 (14-ounce) can diced tomatoes, drained
1/4 cup (a couple of heaping tablespoons) mango chutney
1 rounded tablespoon mild curry paste or 2 tablespoons (a generous palm full) curry powder
Coarse salt
1 cup vegetable broth or stock
A handful (about 2 tablespoons) cilantro leaves, finely chopped, optional
Toasted sliced or slivered almonds
Thinly sliced scallions or chopped fresh chives

Steps:

Prepare rice. While rice is simmering, start curry.
Heat a deep, heavy bottomed nonstick skillet over medium to medium high heat. When the pan is hot, add oil, eggplant, onion, and bell pepper. Cover pan and cook 6 to 8 minutes, stirring occasionally. Uncover and add garlic; cook 1 minute more. Add tomatoes, chutney, curry, salt, and broth. Stir to combine and simmer for 1 to 2 minutes over low heat for flavors to combine. Remove curry from heat and stir in cilantro. Ladle eggplant curry into shallow bowls. Using an ice cream scoop, scoop rice balls into the center of bowls. Garnish your the and rice with lots of toasted sliced almonds and scallions or chives.
Curry paste is available on the International Foods aisle of markets. The paste is deep red in color and will keep several months in the refrigerator.
Vegetable stocks and broths are available in the soup aisle of market and are now widely available in paper containers with re-sealable spouts. If you use broths often in cooking, these paper containers are terrific to keep on-hand in your refrigerator.
If you want to purchase just enough almonds to top this one recipe, check out the baking aisle of your market and look for either slivered or sliced almonds in a small 3-ounce pouch. Major Grey's mango chutney is available under many different brand names and can be found on both Condiment and International Foods aisles of market.

EGGPLANT AND RICE

Eggplant and Rice image

Delicious! We are always searching for different rice recipes and this was great! We served it with Carne con Papas (Stew Meat with Diced Potatoes) with the gravy and steamed vegetables. Found it on mealsforyou.com (Recipe not posted yet).

Provided by Manami

Categories Long Grain Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon virgin olive oil
1 teaspoon virgin olive oil
3/4 cup onion, finely chopped
2 garlic cloves, minced
1 small eggplant, peeled and cut into 1/2 inch cubes
1/2 tomatoes, finely chopped
1 bay leaf
1/2 teaspoon thyme or 2 teaspoons fresh thyme, minced
1 cup long grain rice
2 cups water or 2 cups chicken stock
parsley, chopped fine for garnish

Steps:

Heat oil in a heavy saucepan over medium high heat.
Sauté onion and garlic 3-4 minutes or until onion is softened.
Stir in next 4 ingredients (eggplant, tomato, bay leaf & thyme) and mix thoroughly.
Cover saucepan and simmer 3 minutes.
Stir in remaining ingredients (rice & chicken stock) and salt and pepper to taste and return to a boil.
Immediately reduce heat to low.
Cover and simmer 20-25 minutes or until rice is tender and liquid is absorbed.
For vegetarian do not use Chicken stock.

Nutrition Facts : Calories 259.2, Fat 5.1, SaturatedFat 0.8, Sodium 9.4, Carbohydrate 48.9, Fiber 5.9, Sugar 5, Protein 5.2

Tips:

Soak the forbidden rice: Soaking the forbidden rice for at least 30 minutes before cooking will help to reduce the cooking time and ensure that the rice is evenly cooked.
Use a heavy-bottomed pot: A heavy-bottomed pot will help to distribute the heat evenly and prevent the rice from sticking to the bottom of the pot.
Bring the water to a boil before adding the rice: This will help to create a more even cook and prevent the rice from becoming mushy.
Do not stir the rice while it is cooking: Stirring the rice while it is cooking can release starch and make the rice gummy.
Let the rice rest before fluffing: Allowing the rice to rest for a few minutes before fluffing will help to absorb any excess moisture and make the rice light and fluffy.
Use ripe eggplant: Ripe eggplant will have a deep purple color and be firm to the touch. Avoid eggplant that is bruised or has brown spots.
Salt the eggplant before roasting: Salting the eggplant before roasting will help to draw out the moisture and make the eggplant more flavorful.
Roast the eggplant until it is caramelized: Roasting the eggplant until it is caramelized will give it a smoky flavor and a slightly crispy texture.
Make the almond cream sauce while the eggplant is roasting: This will save time and allow the flavors of the sauce to meld together.
Use a high-powered blender to make the almond cream sauce: A high-powered blender will help to create a smooth and creamy sauce.
Serve the black forbidden rice and eggplant with the almond cream sauce immediately: This dish is best served hot, so enjoy it as soon as it is ready.

Conclusion:

Black forbidden rice and eggplant with almond cream sauce is a delicious and healthy dish that is perfect for a special occasion. The black forbidden rice is nutty and flavorful, the eggplant is smoky and caramelized, and the almond cream sauce is rich and creamy. This dish is sure to impress your guests and leave them wanting more.