Black Japonica Rice with Cabbage, Endive and (Optional) Farmer’s Cheese

Black Japonica rice – I discovered it recently.  I bought a cup to investigate.  It is mostly purple-black.  It’s a short-grained rice.  You will find a photo of it, raw, at the end of this post.

black japonica rice, cabbage, endive, onion, recipe, farmers cheese

Purple cabbage, purple rice… now if I only had some purple beets!!

Prep Time:  20 minutes, much of which can be done while the rice cooks.
Cook Time:  The rice, about 40 minutes; additionally, maybe five more.
Rest Time:  Not needed.
Serves:  4 hearty main dishes; perhaps 8 as a side.

Japonica Rice with Cabbage, Endive and (Optional) Farmer’s Cheese

  • 1 cup japonica rice, rinsed around three times
  • 1 cup water
  • 1 cup low sodium boxed or home-made veggie broth.  (I didn’t have, so I used another cup of water with 2 teaspoons of miso paste)
  • 1/3rd  of a medium sized red cabbage, shredded.
  • 1 endive, ends chopped off, shredded.
  • 1 medium onion, minced.
  • Oil for sauteeing the onion, and optionally to add to rice as it cooks.  I used olive.  Butter or ghee would be good.
  • 2 teaspoons of minced garlic paste (or at least three cloves of crushed garlic).  Um, more as desired!
  • 1 tablespoon kasmiri curry paste This is optional, but I love the punch it gives, plus I have a bunch left over from an earlier creation!
  • Salt and ground pepper to taste — I’m happy with Trader Joe’s Rainbow Peppercorns, which arrive in their own personalized grinder.
  • Optional farmer’s cheese, about 1/4 a pound  (Cream cheese or goat cheese will also work. Omit if you don’t do dairy).
  • Decorate the top of the dish with fresh cilantro, or fresh watercress.

Cook the rice according to the package — mine said 1 part rice to two parts water (or liquid), plus an optional tablespoon of oil. I used 2 teaspoons of olive oil.   I used my rice maker, on the setting for brown rice.

Do the rest of the prep work while the rice cooks.

Blanch the cabbage and endive in boiling water for no longer than a minute.

Drain, rinse promptly with cold water until it’s all cold.

Saute the onion in oil until translucent.

When the rice is ready — mix all the ingredients listed above together in a large stovetop pot, reserving the watercress or the cilantro to add to the dish at the table.  Serve, or save for later.  Makes a great main, and also would work as a side dish.

black japonica rice, cabbage, endive, onion, recipe, farmers cheese


Don’t have (or like) cabbage or endive???  Investigate your refrigerator, and adapt!

black japonica rice, cabbage, endive, onion, recipe, farmers cheese

Here the rice is, rinsed and raw

This recipe is partying down at the Fiesta Friday Link Party, along with co-hosts Kaila @ GF Life 24/7 and Laurena @ Life Diet Health.   Come on over!


About goatsandgreens

The foodie me: Low/no gluten, low sugars, lots of ethnic variety of foods. Seafood, offal, veggies. Farmers' markets. Cooking from scratch, and largely local. The "future" me: Building a log home in rural western Massachusetts. Will be raising chickens and goats/sheep. Raising veggies and going solar.
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4 Responses to Black Japonica Rice with Cabbage, Endive and (Optional) Farmer’s Cheese

  1. Kaila says:

    I love all the different colors in this dish! Even the black rice spices it up quite a bit. I hope you have a fabulous weekend and happy FF! 😀

  2. I don’t think I’ve had black japonica rice either, you have me intrigued! A lovely colorful plate.

  3. This is the first I’ve heard of black Japonica rice, but I love all the other ingredients, so know I’d love this recipe, and what an interesting combination! Something new to try. Thank you so much!

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