Seafood Black Rice
Black rice is not a common staple in the Philippines like it is in Indonesia, China and Thailand. Sometimes called “forbidden rice,” this sticky rice variety looks like the regular unmilled brown rice (with the husk on) but much darker in color — anywhere from black to mahogany. Some Filipinos might mistake it to be white rice cooked in or mixed with the black ink of the squid.
Like brown rice, black rice is rich in antioxidants and contains the kind of purple and reddish pigments found in blueberries which are known to have great health benefits: reducing the risk for cancer, heart disease and memory loss.
Just yesterday, I had a wonderful dining experience at the Boracay Garden and Grill in South San Francisco (see my review of the restaurant) where I truly enjoyed their signature dish on the menu, seafood black rice. I promised myself I’d cook up my version of this dish, so here it is. Instead of frying the seafood ingredients, I sauteed them.
1 cup black rice
2 cups vegetable broth
6 cloves garlic, peeled and chopped
1 tbsp ginger, peeled and sliced into very thin strips
1/2 medium-sized tomato, sliced into tiny cubes
1/2 medium onion, chopped
1/2 red bell pepper, seeded and sliced into tiny cubes
1/4 cup green onions, chopped
1/4 lb squid (calamari) steak
1 can (6.5 oz) minced clams, drained
1 can (3.75 oz) smoked oysters, drained
8 pcs shelled and cooked shrimp, tail on
2 tbsp olive oil
1 tbsp soy sauce
1 tbsp vinegar
In a rice cooker or pot, cook the black rice in 2 cups vegetable broth. Set aside
In a large wok, heat olive oil in medium-high heat
Add garlic and sauté until golden brown
Add onions, tomatoes and ginger and cook for 1 minute
Add calamari strips and cook until they become tender
Add oysters and clams and cook for another 2 minutes
Add red bell pepper
Add shrimp and continue cooking until they turn pink
Add soy sauce and vinegar
Add salt and pepper to taste
Remove from heat
Place a bed of the cooked black rice on a plate
Top with the seafood mixture
Garnish with green onions and serve.