The first time I ate black garlic, I thought of the marriage between fermented black beans and garlic. It is an umami bomb. I immediately wanted to put it into a rice pilaf dish because it can be cooked indoors or outside. This is truly the reason cast-iron pans were invented—you can put them on top of coals or on a grill with foil, and you have a perfect side dish that just may be even better than the meat course.
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 red onion, small dice
- 1 red bell pepper, small dice
- 1 head fermented black garlic, minced
- 3 cups long-grain rice, washed and drained dry
- 4 1/2 cups vegetable stock
- Kosher salt and freshly ground black pepper
Instructions
- Preheat a grill for cooking over indirect medium-high heat.
- Heat a 12-inch cast-iron pan over medium-high heat on the stovetop and add the oil. Once heated, add the onion, bell pepper and black garlic, stirring to combine. Cook until the onions have sweated and are starting to caramelize, about 3 minutes. Add the rice and stir to combine, coating the rice with the oil. Stir in the stock, then sprinkle with salt and pepper and bring to a simmer. Cover with the lid or foil. Cook over indirect heat for 40 minutes. Remove from the heat, then rest for 10 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 402 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 79 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 8 g |
| Cholesterol | 0 mg |
| Sodium | 699 mg |
Reviews
Review: So happy this is last years show, so I could get this recipe. Please give all the recipes from the new shows
Very nice flavors!