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Bacon Black Rice with Sun Dried Tomato Butter

May 21, 2009
Theres a pony in here somewhere!

There's a pony in here somewhere!

~ Mary ~

Ouch – this was a tough one to photograph, but I couldn’t not bring it to you because it’s my first Royal Foodie Joust with The Leftover Queen and Ravishing Rice is the topic for the next monthly mingle at Edible Garden. Plus, plus it’s got Chicago Bacon in it! Need I say more?

 

The black rice is something I usually use for a Thai black rice pudding, but for the challange thought I’d break things up a bit.  I’m certain the dish would taste just as great with Jasmine Rice. AND it might photograph better too!  Below is the recipe for the rice and click on Sun Dried Tomato Butter to get that recipe.

 

Bacon Black Rice

 

Saute until crispy:

1 Cup Cubed Bacon - if you’ve got Chicago Bacon – then use it! the smoky flavor is very good here!

Add and lightly brown:

1 Cup Diced Onion

2 Tbsp Chopped Garlic

Add and toast:

1 Cup Black Rice

Add:

2 1/2 – 3 Cups Water

Let simmer until soft – add more water if neccessary.

Serve and top with Sun Dried Tomato Butter

5 Comments leave one →
  1. May 21, 2009 8:30 pm

    Thanks for the totally different and unique entry Mary :)

  2. May 23, 2009 11:00 am

    This looks good too! Love your photos – you are really doing good with that!

  3. Joan Nova permalink
    May 23, 2009 2:05 pm

    Nice entry…I’d like to try some!

  4. May 29, 2009 11:49 pm

    Oh, this is different. I’ve never seen a recipe like this with black rice. I have some Chinese black rice and Thai purple rice that I have been having trouble finding good recipes for. A lot involve coconut milk, which I find turns the dish too sweet. I made Chinese black rice with edamame, soy, ginger, onion and sesame oil, but I found it bland. But bacon…well, I shoulda thought of that!

    • foododelmundo permalink
      May 30, 2009 7:35 am

      Brittany – everyone loves bacon sister! I would have never thought of it either, but it was the Royal Food Joust challange – so I had to make it interesting.

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