Black rice is a nutty, hearty, and wholesome grain that is full of Vitamin E and jam-packed with the same type of antioxidants that blueberries and blackberries have. It is also packed full of fiber and plant based protein.

This black rice recipe brings a little kick to dinner and pairs well with black beans or backed chicken and a side of veggies. 

This recipe makes 6 servings and is a great recipe to use for left overs. I even like it for breakfast with an egg or some steamed veggies.

I hope you enjoy! 

Mimi Johnson | Founder of HealthKitchen

Ingredients:
8 ounces of canned or fresh tomatoes.
3/4 medium white onion, chopped
1 1/2 cups black rice
3 tablespoons olive oil
2 cloves of fresh garlic, minced
1 tablespoon chili pepper or 1 small jalapeno pepper, seeded and minced
1 1/2 cups veggie or chicken broth
3/4 tablespoon tomato paste (not needed if you are using canned tomatoes)
salt to taste
1/3 cup fresh cilantro, chopped

Tools:
Cutting board
Knife
Blender
Measuring cup
Large oven safe straight sided pan or Dutch oven with lid
Strainer

Ingredients:
2 cups raw walnuts
1/2 cup cacao powder (unsweetened)
1 pinch of sea salt
2 1/2 cups pitted Medjool dates, soaked in water for 20 minutes
1/2 cup cacao nibs (unsweetened)
1/2 cup raw almonds, chopped and soaked in water over night
2 tablespoons chia seeds
1/2 tablespoon cayenne pepper (optional)

Tools:
Food processor
9x9 pan

Directions:

1. Blend walnuts, cocoa powder, and sea salt until ground
   
2. Add one Medjool date at a time until blended
3. Remove dessert and place in your 9x9 pan
4. Fold almonds, cacao nibs, chia seeds, and cayenne pepper (optional)
5. Press dessert into pan and evenly flatten
6. Freeze in freezer for 2-3 hours or until hard.
7. Cut into 1x1 squares or small heart shapes