Called forbidden because it was reserved for the exclusive use of emperors, this Chinese black rice is high in iron, fiber, and other nutrients. Its color turns a deep purple when cooked and the grain holds its form very nicely even when cooked too long. This rice also adds some glamor to an otherwise simple meal.
The ingredients of this meal are purposely few in number. This is a dish suitable for a food elimination diet or a simple, nutritious bet elegant family meal. This economical meal is convenient to make because the rice and the chicken each take approximately thirty minutes, so if you start them together they are ready together.
Four legs chicken
1 1/2 cup water
1 cup Forbidden Rice
vegetable of choice
Rinse your chicken legs and pat dry. Rub with olive oil and salt. If you would like to use additional seasonings, apply them after cooking or they will burn.
Place the chicken skin-side down on a roasting pan. Set in the oven 7-8 inches away from the broiler. Cook for 15 minutes, turn skin-side up, and cook for another 15 minutes or until the clear liquid comes out of the thighs when poked.
Heat the water, rice and a pinch of salt in a medium pan until boiling. Turn the temperature down to low and cook, covered, for 30 minutes.
About five minutes before the chicken is done, set a pot with a steam basket to boil. Cut up your vegetable of choice. When the water is boiling, toss the vegetables in the steam basket. Steam for 1-2 minutes. Turn off the heat and serve salted and drizzled with olive oil.
I usually don't mention the cost of things, but the economy of this meal struck me. I bought all-natural chicken, an expensive vegetable, and one of the most expensive rices you can buy and the meal came to less than $3.50 per serving not including the price of the oil and the salt.