Black rice has a spectacularly high level of anthocyanin, which might be why it’s revered in, for example, China as an extremely healthy food. It also is fairly tricky to grow, at least in terms of yield, which is often as low as 10 percent of other rice varieties. It’s occasionally called “emperor’s rice” or “forbidden rice” for that very reason: Oral history suggests that only the richest of the rich were able to afford the delicacy.
1 medium sized cabbage finely chopped
1 TSP Guido’s Spice Corner
Green Veg spice blend
½ TSP Guido’s Spice Corner Smoked Paprika
½ TSP Guido’s Spice Corner Coriander
¼ TSP Guido’s Spice Corner Mushroom Salt
5 g Guido’s Spice Corner Smoked Mushrooms
200 gr Fresh Mushrooms
2 Eggs (you can use Chia seeds of crushed Flax Seeds)
1 cup Black Wild Rice (you will have extra which you can use in other recipes)
1 TBSPP Organic Light Soya Sauce
50 gr. Flour (you have to add according to the consistency of the mixture)
Organic Soya Milk (you have to add according to the consistency of the mixture)
Soak the black rice a day in advance. Rinse and drain. You can either cook it by boiling or in the microwave. Add 2 cups of water to 1 cup of rice adding ½ a tea spoon of salt and ½ a tea spoon of dried coriander powder. When all the water is nearly absorbed remove from the heat and allow the rice to cook by its residual heat.
In a skillet stir fry the cabbage along with the Guido’s Spice Corner Green Veg spice blend, Smoked Paprika, Coriander, Mushroom Salt, Smoked Mushrooms, and the Fresh Mushrooms in 2 tbsp. of sunflower oil.
Add the cooked rice, flour, Soya Sauce, and eggs and blend in together to the cabbage mixture along with two tbsp of Soya Milk to obtain a homogeneous mix. Allow to set for a few minutes.
In a non-stick frying pan, add enough oil to cover the bottom of the pan and heat.
Using round portioners, place enough mix to about 2 cm. Allow to cook for 2 min and remove the portioners. Once the patties are nearly cooked from one side, upturn and cook the other side.