1cupForbidden black rice or a blend between black and Mahogany ricelike black Japonica rice
2cupsof water
⅓cupchopped fresh parsley
2tablespoonsextra-virgin olive oil
Parsley Cantaloupe Tonic (5 servings)
1bunchbunch parsleyabout 2 ounces
18-inch organic unpeeled cucumber
1large organic unpeeled lemon
½thumb of fresh gingerabout 1-inch thick knob
1ripe and sweet cantaloupepeeled and cubed (if you prefer your drink on the sweeter side, add an extra ½ cantaloupe)
Instructions
Rice Bowl
In a medium saucepan, bring water and rice to a boil. Cover the pan and reduce heat to maintain a low simmer. Cook for 50 to 60 minutes. Frequently check at the end that water has not cooked completely away before the rice is ready. Otherwise, add one to two tablespoons of water and cook longer.
In a small bowl, combine the cooked rice with Parsley and olive oil. Stir well and enjoy it!
Tonic
Juice first the parsley, ginger, and cucumber then add the lemon and cantaloupe.
Place a fine sieve over a bowl and pour the juice through the strainer to catch any vegetable or fruit foam (optional).