On a roll...

Or more appropriately...in a roll. I give you the black rice cabbage roll! You may not be as excited as I am, but I will tell you I did not see a recipe for this ANYWHERE on the web. This might indeed have been the first black rice cabbage roll ever created (or could it be because this rice is "forbidden" no one is talking). I think not. I OWN THIS ONE!


Here is a breakdown of my creation.

Made the black rice ahead of time, like I had before. Soaked it in water for a few hours, then boiled for 20 minutes or so in vegetable broth. It was a little chewier this time than last, I think I didn't cook it as long. And I think chewy is better.

I added the rice to a bunch of mushrooms. Button, Shitake, and more. Some fresh chives, and lots of garlic.

Then I rolled them in Savoy cabbage leaves (which I blanched in boiling water for about 3 minutes). I didn't have any kitchen string so I just rolled them and snuggly placed them in a saucepan. Poured vegetable broth over the rolls and then threw in more mushrooms, garlic and chives.

They cooked for 20 minutes or so and smelled WONDERFUL! When they were finished, I took the juice and mushrooms and pureed in the food processor. The purea was a bit ugly. So maybe I will make more of a mushroom sauce next time. Ladies and Gentlemen, I give you,

Forbidden Cabbage Rolls