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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. It’s a heart bowl, for sure.”
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.
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