I have been looking forward to using black rice for the first time. I cooked some today using vegetable stock for the liquid and simmered the rice with kosher salt and a dribble of olive oil.
I roasted chopped walnuts in a dry pan and added them and powdered mushrooms to cooked black rice. I then stuffed the mixture into hollowed out tomatoes. I deliberately didn’t add a lot of spices or flavorings because I was having black rice for the first time and wanted to experience it in a more or less pure form.
I baked the stuffed tomatoes in glass custard cups at 350ºF with the convection fan turned on. At the same time I reheated a Chicken-less Pot Pie turnover left over from the other day. And that was lunch.