In this recipe I use bone marrow broth and if you don’t already know about this super food then I’ll tell you a bit about it. The cooking process breaks down bones and connective tissues (like fat, minerals and proteins) that heal our bodies in many ways. It’s known to strengthen our kidneys, support our digestive health, give us collagen which is the building block of cells to bones and helps our immune system by carrying oxygen to our cells. Its easy to make and you can freeze batches of it ahead of time, so if you want to learn how to make it then go to this link.
Why Black Rice?
The outer layers of rice are removed to make white rice and this process also strips this grain of its nutrients. Both brown and black rice are full of antioxidants but only black rice contains anthocyanins. These are found in the purple and deep red pigments that add important nutrients to blueberries, blackberries, and dark cherries. Anthocyanin antioxidants are associated with health benefits like memory improvement and decreased risk of heart disease and cancer. Its delicious and something that will improve our body’s ability to function so I try to add it to my diet whenever I can.
yields 2, large servings
1 cup bone marrow broth
1/2cup dry black rice
1tbsp sesame oil
1 clove minced garlic
2 scallions, chopped
1/4 cup grated carrot
1/4 cup grated ginger
1/4 cup sunflower seeds
Boil bone marrow broth, add black rice. Reduce to low heat and cook for 30min.
Sauté on medium heat, minced garlic & scallions in sesame oil until garlic is amber color.
Add carrots, ginger & sunflower seeds. Sauté for another 3-5min for flavors to collaborate.
I topped with wilted greens (I just threw them over the rice for a couple min while it was still hot), avocado and siracha. Mmmmmm. So hearty and delicious!