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Active prep time: 30 minutes
Inactive prep time (cooking rice): 35 to 40 minutes
Serves: 4 to 6, as a side dish

This recipe was inspired by Pascal Beale’s cookbook entitled, Les Fruits Savory and Sweet Recipes from the Market Table.

The colors of this dish look festive and the fusion of ingredients make for an exciting and delicious rice!

Ingredients:
1 cup black rice, also called forbidden rice
1/2 teaspoon salt
4 tablespoons extra virgin olive oil
juice from one lime
2 Japanese persimmons, peeled and diced
1 cup pomegranate seeds
3/4 cup finely-chopped cilantro leaves
1/2 cup finely-chopped red onion
1/2 cup walnuts, cut into 1/4-inch pieces (this can be substituted with almonds or pistachios)

Directions:
1.Rinse rice under cold water and drain.

2. Place drained rice in a 12-inch nonstick skillet, cover with 2 cups cold water and bring to a boil.

3. When rice boils, add the salt and lower heat to simmer; cook for about 30 to 35 minutes.

4. Every 5 to 8 minutes, check to see if liquid evaporates – RICE SHOULD NEVER LOOK DRY.

5. As the rice cooks and liquid evaporates, you may need to add cold water in 1/4 to 1/3-cup increments.

6. After 35 minutes, taste the rice. If it tastes raw, cook rice for an additional 10 minutes.

7. As rice cooks, you may need to add small amounts of water again.

8. When rice tastes done, transfer it to a large stainless steel or glass bowl.

9. Add olive oil, lime juice and toss. Taste the rice and, if needed, add a little more olive oil and/or lime juice, to taste.

10. Toss in the remaining ingredients. Taste again and adjust seasonings.

11. Serve rice immediately as a side dish to meat, fish or poultry. It can also be part of a buffet table.
Text & Photograph ©2025 Nancy DeLucia Real