FRIED BLACK RICE
Serves 6 to 8.
Note: You will need to cook the rice and peas in advance. In “Sylvia’s Table” (Knopf, $35), Liz Neumark calls for a 50-50 mix of black and either Carolina Gold or brown rice. Our Halloween adaptation uses all black rice. The dish originated with chef Bill Telepan of Telepan restaurant in Manhattan.
• 1 bunch asparagus
• 3 tbsp. oil, divided
• 2 beaten eggs
• 1 bunch green onions, thinly sliced
• 2 c. cold, cooked black rice (see Note)
• 1/2 c. cooked peas (see Note)
• 1/4 c. vegetable stock (homemade or good-quality store-bought)
Steam asparagus over simmering water in a covered saucepan until just tender, 5 to 7 minutes. Remove asparagus from the steamer so that it doesn’t overcook; set aside.
Heat 1 tablespoon oil in a small skillet over high heat. When the oil is hot, add eggs; scramble until cooked through, 4 to 5 minutes. Chop the eggs up with a spatula; set the pan aside.
Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. When the oil is hot, add green onions; cook 1 minute. Add black rice and cooked peas; cook, stirring, 1 minute. Add vegetable stock; cook until the liquid is absorbed, about 5 minutes. Season with salt to taste; stir in the cooked eggs. Divide the rice among four warm bowls or plates; top with the asparagus.
Nutrition information per each of 8 servings:
Calories 130 Fat 7 g Sodium 150 mg Saturated fat 1 g
Carbohydrates 14 g Calcium 34 mg