Black Rice with Autumn Fruits

By Zoesown

Serve this sweet, fruity dish for dessert, and wear your finest silk robe! The dish is filled with jewel tone fruits to complement the royal red colors of the black rice.

Ingredients

• 1 cup Black Rice, also known as Forbidden Black Rice
• 2 Green Apples (Pippen or Granny Smith)
• 1 Fuyu Persimmon
• 1/2 cup sweetened, dried Cranberries
• 1/4 cup fresh Mint, chopped
• 2 TB Red Wine Vinegar
• 1 TB Honey

Preparation

Step 1

Cook the rice according to package directions. (I used my rice cooker and it came out perfect, the rice is naturally dark red, sticky and chewy). Allow to cool in a 2 quart mixing bowl.

Core and dice the apple. Remove the stem end from the Persimmon, then dice in the same size as the apple. Add both to the rice. In a small bowl, mix the red wine vinegar and honey together, add the mint and stir.

Roughly chop the dried cranberries if they are very large, and add to the rice mixture. Add the dressing and gently toss together so as not to make everything red in color.
Makes 4½ cups