Ingredients

The following ingredients have 2 Servings
  • 1/2 cup Black rice
  • 8 almonds
  • 1/2 tsp pepper
  • 1 onion (medium sized)
  • 3 to 4 cloves garlic
  • 1 1/4 tsp apple cider vinegar
  • 1 tbsp olive oil
  • 4 cup vegetable broth (optional, I use water)
  • Salt (to taste)
  • Parsley (for garnishing)

Instruction

  • Wash and soak the black rice overnight. Soak the almonds separately.
  • Peel the almonds and grind into a fine paste. Dilute with 1/2 cup water and grind for another 30 seconds. Strain the almond milk.
  • Heat the olive oil in a pan. Add finely chopped onions and garlic. Sauté till the onions just start to caramelize.
  • Add the drained rice and give it a gentle stir.
  • Add 1 cup broth/water along with the vinegar. Sprinkle some salt. Let it cook uncovered till the liquid is almost absorbed/evaporated.
  • Add another cup of liquid and let it cook. Repeat the process till the rice is mushy and the risotto looks creamy.
  • Add the almond milk and the coarsely ground pepper. Stir it in . Adjust the salt if required.
  • Remove from the flame .
  • Garnish with chopped parsley and serve warm.