Mordovian Black Rice Stew

Ingredients

In this adaptation of the Croatian Crni rižot, we incorporate Mordovian culinary influences by using traditional Mordovian spices and vegetables. The original dish is typically made with squid ink, which gives it its distinct black color. However, in this Mordovian version, we replace the squid ink with black rice to achieve a similar visual appeal. Additionally, we incorporate Mordovian spices and flavors to create a unique taste that reflects the Mordovian cuisine. We alse have the original recipe for Crni rižot, so you can check it out.

• 1 cup (200g) black rice 1 cup (200g) black rice
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 carrot, diced 1 carrot, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 zucchini, diced 1 zucchini, diced
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cumin 1/2 teaspoon cumin
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 42g, 6g
• Protein: 5g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Rinse the black rice under cold water and set aside.
2. 2.
   In a large pot, heat the vegetable oil over medium heat.
3. 3.
   Add the chopped onion and minced garlic to the pot and sauté until translucent.
4. 4.
   Add the diced carrot, red bell pepper, and zucchini to the pot and cook for 5 minutes, until slightly softened.
5. 5.
   Stir in the paprika, cumin, and dried thyme, and cook for an additional minute to release the flavors.
6. 6.
   Add the black rice to the pot and stir well to coat the rice with the spices and vegetables.
7. 7.
   Pour in the vegetable broth and season with salt and pepper to taste.
8. 8.
   Bring the mixture to a boil, then reduce the heat to low and cover the pot.
9. 9.
   Simmer for 30-40 minutes, or until the black rice is tender and has absorbed most of the liquid.
10. 10.
    Remove from heat and let the stew rest for a few minutes before serving.
11. 11.
    Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Black rice — Rinse the black rice thoroughly before cooking to remove any excess starch and ensure a fluffy texture.
• Paprika — Use a good quality paprika for the best flavor. Adjust the amount according to your preference for spiciness.
• Vegetable broth — If you prefer a richer flavor, you can use homemade vegetable broth or add a vegetable bouillon cube to enhance the taste.

Tips & Tricks

• For a smoky flavor, you can add a pinch of smoked paprika to the stew.
• Feel free to customize the vegetables according to your preference or seasonal availability.
• Serve the stew with a dollop of sour cream or yogurt for added creaminess.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to meld even further.
• This stew pairs well with crusty bread or a side of steamed vegetables.

Serving advice

Serve the Mordovian Black Rice Stew hot in individual bowls. Garnish with fresh parsley for a pop of color. Accompany it with a slice of crusty bread or a side of steamed vegetables for a complete and satisfying meal.

Presentation advice

To enhance the presentation, you can sprinkle some additional chopped parsley on top of the stew just before serving. Serve it in rustic bowls or clay pots to add a touch of authenticity to the Mordovian dining experience.