Research shows that a spoonful of black rice bran, or 10 spoonfuls of cooked black rice, contains more health-promoting anthocyanin antioxidants than found in a spoonful of blueberries, but with less sugar and more fiber and vitamin E antioxidants.
- 1/2 cup diced grilled pineapple
- 3 tsp extra-virgin olive oil, divided
- 1/4 cup diced onion
- 1/4 tsp salt
- 1/8 tsp black pepper
- 2 tsp minced fresh garlic
- 1/2 cup cooked red rice
- 1/2 cup cooked black rice
- 1/2 cup cooked Wehani rice
- 1/2 cup sliced scallions
Peel and cut pineapple into four 1/4-inch slices. Grill until slightly softened and set aside to cool.
In a 12-inch sauté pan, add and heat two teaspoons olive oil until hot. Add onion, salt, and pepper and sauté on medium heat until onions turn a light golden brown to caramelize, about 10 minutes.
While onions are cooking, core and dice cooled pineapple. After onions are caramelized, push onions aside to make an empty space in pan. Add garlic and a teaspoon of olive oil to the empty space and sauté one minute. Add cooked rice and pineapple and heat.
Add scallions, mix and serve.