Black Rice Bowl with Figs, Radicchio, Pickled Radishes and Pepitas
Rice bowls are a dime a dozen—but Aran Goyoaga’s got something new up her sleeve. This black rice bowl with figs, radicchio, pickled radishes and pepitas—from her upcoming cookbook, Cannelle et Vanille: Nourishing, Gluten-Free Recipes for Every Meal and Mood—is unlike anything we’ve ever tasted.
“There are so many reasons why I love black rice,” says Goyoaga, author of the James Beard–nominated food blog Cannelle et Vanille. “The rich dark purple or black color, its balance of chewiness and tenderness, and its nutty sweetness complemented by an umami briny flavor that, while difficult to explain, is somehow unmistakable. It pairs really well with the sweet figs and bitter greens.”
“Because figs have such a short season,” she continues, “you can substitute with apples, pears or even roasted grapes.”
Translation: You’ll likely want to make this every day for the rest of forever.
©2019 by Aran Goyoaga. All rights reserved. Excerpted from Cannelle et Vanille by permission of Sasquatch Books.
½ cup (70g) pepitas (pumpkin seeds)
2 teaspoons sugar
¼ teaspoon kosher salt
¼ teaspoon ground cumin
⅛ teaspoon cayenne
3 tablespoons extra-virgin olive oil, divided
1 cup (200g) black rice (often called forbidden rice)
1 teaspoon kosher salt, divided
½ cup (115g) labneh or whole-milk Greek-style yogurt
1 teaspoon ground cumin
1 teaspoon ground coriander
1 head radicchio—halved, cored and thinly sliced
½ cup pickled radishes
8 figs, quartered
Pinch of sumac (optional)
1. Make the Candied Pepitas: Lay a sheet of parchment paper on your work surface. Place the pepitas in a medium skillet over medium-high heat. Stir constantly and cook until they begin to toast, about 5 minutes. Sprinkle with the sugar, salt, cumin and cayenne; continue cooking, stirring constantly, until the sugar has melted and coats the pepitas, about 3 minutes. The sugar can quickly burn, so reduce the heat as needed. Immediately spread the candied pepitas in an even layer on the parchment paper and let them cool—they will become crunchy. The pepitas can be stored in an airtight container for up to a week.
2. Cook the Rice: Heat 1 tablespoon of the olive oil in a small saucepan over medium heat. Add the rice and cook, stirring, for 1 minute. Add 2 cups (450g) cold water and ½ teaspoon of the salt, cover the pan, reduce the heat to low and cook until the rice is al dente, 20 to 25 minutes.
3. To assemble the bowls, stir together the labneh, cumin, coriander and remaining ½ teaspoon salt in a small bowl. Spoon 2 tablespoons of the mixture into each of four bowls and spread it around with the back of the spoon. Layer in the rice, radicchio, pepitas, pickled radishes and figs. Drizzle the remaining 2 tablespoons olive oil over the figs and top with a pinch of sumac, if desired.