Lemon, Turmeric and Ginger Knight Rice
Knight rice is black when raw and turns purple cooked, creating a stunning presentation. It has a slightly sticky, chewy texture and an appealing nutty flavour that is delicious with Indian spices.
Author: Jodi MacKinnon
Recipe type: Main
- 2 cups Knight rice
- 3½ cups water
- 2 Tbsp coconut oil
- ½ cup cooking onion, finely chopped
- 2 Tbsp gingerroot, finely
- 2 cloves garlic, finely chopped
- 4 tsp turmeric
- ½ cup baby kale
- Zest and juice of 1 lemon
- Rinse the Knight rice under cold water until there’s no starch running out of it and the water is clear.
- Put the rice and water in a pot and bring to a boil over high heat. Reduce the heat to medium-low, cover the pot, and steam for 35 minutes or until the liquid is absorbed. Remove from the heat and let stand for 10 minutes, covered.
- Heat oil in a non-stick pan over medium-high heat. When hot, add the onion, ginger, garlic and 2 tsp of turmeric and cook until the onions are soft. Add the knight rice and combine.
- Add the kale, lemon juice, half of the zest, and the remaining turmeric and cook until hot.
- Garnish with the remaining lemon zest and serve.
Qualifirst's COO, Jodi loves cooking and baking. Taking raw ingredients and turning them into something that is absolutely delicious, with just the right flavor balance, is one of her favorite pastimes.