“This is a delicious and healthy whole grain that I’ve recently started making as a side dish. You could certainly add chicken, beef, or shrimp and make it an entrée. This rice is so garlicky and just absolutely beautiful! If you haven’t tried it - You should.“

Ingredients:

1 bulb of garlic, about 12 cloves, peeled

2 TBSP. sesame oil, plus more for drizzling

2 cups black rice

3 1/2 cups chicken broth

1/4 lean bacon, coarsely chopped

1 medium-sized onion, diced into 1/2”

2 TBSP. soy sauce or tamari (I prefer soy sauce)

4 scallions, coarsely chopped

How to Make It:

1. To caramelize garlic, smash garlic cloves and then peel off their skins. Heat 1/4-inch or so of olive oil in a skillet and add the garlic. Let the garlic cook over medium to medium-low heat until the edges turn golden, about 2 to 6 minutes. If the garlic starts to turn dark brown, lower the heat.

2. Rinse rice in a colander under cold running water until water runs clear.

3. Bring rice and chicken broth to a boil, in a thick-bottomed saucepan, uncovered, over medium-high heat. Cover and reduce heat to low, then cook until rice is tender and most of the broth has been absorbed about 35 minutes. Remove from heat and let stand, covered 10 minutes. Fluff with a fork.

4. Spread the rice onto a large rimmed baking sheet and let cool at room temperature.

5. In a large skillet, cook the bacon on medium heat until crispy. Using a slotted spoon, transfer the bacon to a plate and set aside.

6. Drain the fat from the skillet and add the sesame oil. Add the onion and cook over medium heat, occasionally stirring, until soft, about 6 minutes.

7. Stir in bacon, black rice and roasted garlic and stir-fry over medium-high heat until warmed through. Stir in the soy sauce.

8. Transfer to bowls and garnish with scallions and red pepper flakes. Serve immediately.

   Enjoy!