Black rice, packed with antioxidants and protein, is one of the healthiest foods on the planet. It is, in fact, a superfood. In this one-pot recipe for Black Rice Risotto with mushrooms and caramelized onions, it is also super-delicious.

This one's going to be a short post today because it's 10 pm now and the only reason my tired eyes are open is because I can't wait to share this recipe with you: my Black Rice Mushroom Risotto with Caramelized Onions.

You know I am always looking for easy weeknight recipes to brown bag for lunch, and this one is one of my favorites so far. Black rice, if you're not familiar with it, is a glutinous rice which makes it perfect for risottos. It cooks up purple rather than black and tastes nutty and quite delicious.

It's also a nutritional star -- much healthier than white and even its brown counterparts. It's packed with antioxidants and ounce for ounce it has more protein and more iron.

But forget about all that for a moment and think of this: isn't it a little special eating something that -- if you were born a few centuries ago-- you could have only eaten if you happened to be the emperor of China? True story.

So I promised a short post and a short post it will be. Enjoy the recipe, all, and if you feel just a little blue blooded after eating this incredible dish....well, you could always go to London and look up the queen.

Ciao.

**

Looking for more vegan rice recipes?

***

Black Rice Risotto Recipe

Vegan | Gluten-Free

Black Rice Risotto with Mushrooms and Caramelized Onions Vaishali · Holy Cow! Vegan Recipes 5 from 2 votes Print Recipe Pin Recipe Prep Time 10 mins Cook Time 1 hr Total Time 1 hr 10 mins Course Side Cuisine Italian Servings 6 servings Calories 246 kcal Ingredients 1x 2x 3x 1 cup black rice

4-5 cups of hot water (vegetable stock is even better)

3 tsp olive oil

3 medium onions, one chopped and the other two thinly sliced

1 tsp minced garlic

1/4 cup of white wine, optional

12 button mushrooms, sliced

1 tsp red pepper flakes

Salt and ground black pepper to taste

1 tsp sugar

1/2 cup cashews

2 tbsp white miso paste, optional Instructions Make the cashew cheese for the risotto by blending together the cashews and the miso with enough water to make a smooth paste. If you don't have miso you could use 2 tbsp nutritional yeast, or leave it out altogether and just use the cashew paste.

Heat 1 tsp of oil in a saucepan.

Add the chopped onion, season with some salt, red pepper flakes and ground black pepper and saute until softened, about three to four minutes.

Add the garlic, saute for a few seconds, then add the mushrooms and white wine.

Turn up the flame to medium-high and cook until the wine has evaporated and the mushrooms have taken on a nice sheen.

Add the black rice, season with more salt and pepper to taste, and saute for a minute. Now add 1/2 cup of water and let it cook until the water evaporates, stirring frequently. Just before the rice dries completely, add another 1/2 cup of water. Repeat, stirring the risotto frequently, until the rice is cooked but still has a bite to it. This process takes some time, so be patient.

Now add the cashew cheese and mix well. The risotto should have a creamy, slightly soupy consistency when done. Add more salt if needed.

Now heat the remaining 2 tsp of oil in another saucepan, add the sliced onions and sugar with a pinch of salt, and saute, stirring frequently, until the onions turn golden brown.

Top the risotto with the caramelized onions and serve hot. Nutrition Calories: 246 kcal Protein: 7.7 g Fat: 9.2 g Fiber: 3.3 g Sugar: 6 g Tried this recipe? Let us know ! Or post a photo on Instagram and tag @HolyCowVegan