We’ve stayed true to our commitment to go meatless in March (we weren’t even tempted by the corned beef on St. Paddy’s Day) and have been cooking our way through the new cookbook Meatless. Over the weekend, we made the Black-Rice Stir-Fry, which, with eggplant, purple cabbage and purple kale, was was as healthy (chock full of anthocyanins, the antioxidant flavonoids that give these veggies their deep, rich purple color) as it was easy and delicious.
We only had black wild rice, which apparently isn’t rice at all, but a grain harvested from different grasses, so we did a mix of brown rice and the black wild rice.
Ginger, garlic, scallion, lime juice, soy sauce and sriracha chili sauce make this an amazingly flavorful dish.
A Modelo does the trick if you get a little cavalier with the Sriracha, as we did.