One-Pot Black Rice with Carrots and Walnuts

January 12, 2014
Author Notes

This dish is inspired by a post-New Year desire to eat a variety of grains (plus take a breather from the meats) and a classic Spanish recipe for "Arroz Pamplonica con salsa de nuez". It's simple; so simple that it relies on the quality of its few ingredients (carrots, olive oil, walnuts, fresh herbs) to be a winner. —Caitlin Raux Gunther

  • Serves 4
  • 1 cup Black rice
  • 1 bunch carrots
  • 3/4 cup walnuts
  • 4 tablespoons extra virgin olive oil
  • 1 bunch chervil
  • 4 cups water
  • sea salt to taste
  • greek yogurt or creme fraiche.
In This Recipe
  1. Wash carrots (scrub with a brush if you have one) and double-wash herbs. Don't peel the carrots (we want to keep their natural shape); remove stems from herbs. Set aside to dry.
  2. Add salted water and rice to an oven-proof casserole. (The recipe that inspired this one called for a "cazuela de barro" or clay pot, but who has one of those!? Not me!) Bring to boil on high heat, then lower heat and cover. Black rice requires longer to cook - an hour (if you prefer rice al dente, like me) or more.
  3. After water has been boiling for half hour, add carrots. Let cook for 20 minutes, then (carefully!) remove to an ice bath.
  4. Peel (if necessary) and finely chop walnuts.
  5. When rice is nearly finished, add 1/2 cup walnuts and 2 tbsp olive oil. Stir and let cook for another five minutes.
  6. Set oven to broil.
  7. Place carrots on top of rice mixture, and sprinkle with remaining walnuts.
  8. Casserole goes into the oven on broil for five minutes or less (until top is golden-brown).
  9. Let cool for five minutes; drizzle each serving with olive oil, garnish with lots of chervil (or other herb - flat leaf parsley for example) and a dollop of greek yogurt or creme fraiche. More salt to taste.
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Caitlin is a Paris-based writer and editor.