I’m on noodle kick. If you read my blog last week, you know that I wrote about noodles then as well. That blog was about the mung bean noodles that I found in an Asian market. Well, in that same market, I found black rice noodles, and, as usual, I couldn’t resist trying them.
A New Superfood
Black foods are not only striking to look at, but they’re typically high in antioxidants because of they’re high levels of pigments. Black rice is high in Vitamin E, which helps the immune system and protects cells from free radical damage. According to a study from the Louisiana State University Agricultural Center, black rice contains more anthocyanin antioxidants than blueberries, making it an even healthier choice than brown rice. As a result, black rice is considered one of the new superfoods. And let’s not overlook the fact that these noodles are gluten free! Here’s more about it at Livestrong.com.
The unfortunate part of using black rice noodles is that once they’re cooked, they’re no longer black but a dark purple. But that’s okay—they’re still pretty to look at. And they still stand out beautifully against white beans and vegetables, which is exactly what I did with this recipe.
Black Rice Noodles with White Beans & Cauliflower
6 to 8 ounces black rice noodles
1 teaspoon olive oil
¼ cup minced shallots
2 to 3 large garlic cloves, sliced
2 tablespoon vegetable stock (or water)
1 cup cooked cauliflower florets (I used roasted cauliflower)
15 to 16 ounces cooked white beans (such as cannellini)
1/2 teaspoon kosher salt
Freshly ground black pepper to taste
1 tablespoon balsamic vinegar (optional)
1 tablespoon extra virgin olive oil
Bring a small pot of water to a boil. Add the noodles, stir, and cook over medium-high heat, until tender, about 8 to 10 minutes.Meanwhile, heat the oil in a medium pan. Add shallots and garlic and sauté until softened and fragrant, about 2 or 3 minutes.Add broth and scrape anything that has browned on the bottom of the pan. Add the cauliflower and stir. Cook over medium heat for 2 or 3 minutes, then add the beans. Continue cooking about 5 minutes. If the pan dries out, add a bit more broth or water. Season with salt and pepper. If you’d like, add the balsamic vinegar and stir.When the noodles are cooked, drain and transfer to a serving bowl.Add the beans and cauliflower and mix well. Taste for seasoning and adjust if necessary. Drizzle the extra virgin olive oil over the top and serve.