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This walnut and mushroom black rice is a deceptively easy side dish that you can use to reintroduce tree nuts back into your diet. The intense purple, black color will also stand out on any plate and make your guests feel like you have a few tricks up your sleeves in the kitchen.

I cook the black rice halved with regular brown rice. Black rice by itself has an unusually springy texture that can be a bit overwhelming when it’s on its own. Using brown rice cuts the texture but also cuts the price since black rice can usually only be found at a specialty market. I buy all my rice at the local Asian grocers, best price on large bags. On an elimination diet, you’ll be going through plenty of rice so this is a good investment.

The walnuts and mushrooms add texture and lots of good for you fats to make for a filling side dish. I served mine with these Mini Meatloaves with Cherry Ketchup. Walnut and mushroom black rice will mix up your normal rotation of side dishes without adding too much extra effort to a meal.

How to Prepare Black Rice

Preparing black rice is basically the same as preparing brown rice. I even cooked both of mine for this recipe together and it turned out just fine. The key for black rice is to rinse it thoroughly. You’ll see the water run a deep purple for quite some time. Rinse it until it comes through nearly clear. Then you can prepare as you would with any other rice.

I’ve said it before and I’ll say it again. Invest in a rice cooker! These little kitchen appliances make recipes like this walnut and mushroom black rice so much easier to put together and you get perfect rice every time! Try this affordable one:

Instant Pot Zest 8 Cup Rice Cooker, Steamer, Cooks Rice, Grains, Quinoa and Oatmeal, No Pressure Cooking Functionality

Ingredients

1/2 cup cooked black rice
1/2 cup cooked brown rice
8 oz mushrooms, sliced
1 yellow onion, diced small
3 cloves garlic
1/4 cup cooking sherry
1 tsp dried thyme
2 tsp dried parsley
2 tsp salt, or to taste
1/4 tsp black pepper
¼ cup walnuts
olive oil

Instructions

heat a skillet over medium low heat, drizzle with olive oil
saute the mushrooms and onion until the mushroom release their liquid, about 12-14 minutes
add the garlic and seasonings, saute 2 minutes more
add the walnuts and cooking sherry, stir well
let the cooking sherry’s alcohol burn off for about 2 more minutes
add the cooked rice and mix
serve warm