Black Rice

1. 1

   Heat a large saucepan over medium heat for 1 minute.

2. 2

   Swirl in the olive oil and add the onion, thyme, bay leaf, chile, and 1/2 teaspoon salt.

3. 3

   Cook, stirring often, 3 to 4 minutes, until the onion is translucent.

4. 4

   Add the rice, stirring to coat it in the oil and toast it slightly.

5. 5

   Add the white wine, and reduce by half.

6. 6

   Add 10 cups water and 2 teaspoons salt and bring to a boil.

7. 7

   Turn the heat down to low, and simmer about 40 minutes, stirring occasionally, until the rice is tender but slightly al dente.

8. 8

   When the rice is almost done, stir continuously until all the liquid has evaporated.

9. 9

   Discard the chile and bay leaf.

10. 10

    Season with a few grindings of black pepper.

11. 11

    Stir in the butter and taste for seasoning.

12. 12

    Quickly stir in the mizuna, until just wilted.

* Per serving · 4 servings · Values may vary.

No additional tips available.