Black Rice One-Pot

Name: Black Rice One-Pot
Total time: 3300 s
Yield: Serves 2 servings
Cuisine: Indian
Ingredients: 1 cup (200 g), washed- black rice; 1 medium, chopped (80 g)- onion; 1 medium, chopped (80 g)- tomato; 1 medium, diced (150 g)- brinjal eggplant; 2 tbsp- Oil; 1 tsp- salt; 2 1/2 cups (for cooking the black rice)- water

Namrata sarmah @1994namrata

#Pack It Up!
#Week 21
# Dates: 17 – 23 August
#CA2026
#Dabba Recipes
#Rice Boxes
#Black Rice One-Pot

Namrata sarmah @1994namrata

#Pack It Up!
#Week 21
# Dates: 17 – 23 August
#CA2026
#Dabba Recipes
#Rice Boxes
#Black Rice One-Pot

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Ingredients

50–55 minutes

Serves 2 servings

1 cup(200 g), washed- black rice
1medium, chopped (80 g)- onion
1medium, chopped (80 g)- tomato
1medium, diced (150 g)- brinjal eggplant
2tbsp- Oil
1tsp- salt
2 1/2 cups(for cooking the black rice)- water

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Steps

50–55 minutes

1

Wash the black rice thoroughly and soak it for 30 minutes (optional but recommended).
Wash and chop the onion, tomato, and brinjal.
Heat oil in a kadhai over medium heat.
Add the chopped onion and sauté until translucent.
2

Add the chopped tomato and cook until soft.
Add the diced brinjal and cook until tender.
Add the washed black rice and salt.
Mix well.
3

Pour in the water, stir, and bring to a boil.
Cover and cook on low heat for 35–40 minutes, or until the black rice is fully cooked and the water is absorbed.
4

Fluff gently and serve hot.
Serving
Serve hot with tomato sauce, green chutney, pickle, curd, or a fresh salad.