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OM Great Spirit Black Rice Polenta Casserole
Vegan World Fusion Cuisine by Mark Reinfeld and Bo Rinaldi
John and Sally brought this dish to the January, 2017 Portland potluck.
1180 ml 5 C water or vegetable stock
350 ml1 1/2 C forbidden black rice or sweet black rice
5 ml1 tsp sea salt, or to taste
1420 ml6 C water or vegetable stock
470 ml2 C polenta
240 ml1 C nondairy milk (optional)
59 ml1/4 C sun-dried tomatoes, soaked until soft, drained, and chopped
15 ml1 Tbsp basil, minced
15 ml1 Tbsp Italian parsley, minced
2 ml1/2 tsp oregano, minced
2 ml1/2 tsp thyme, minced
2 ml1/2 tsp sage, minced
2 ml1/2 tsp rosemary, minced
10 ml2 tsp sea salt, or to taste
shoyu to taste (optional)
crushed red pepper flakes to taste
black pepper, ground to taste
Bring 5 C of water to a boil in 3 qt pot, add black rice and 1 tsp of salt, cover and simmer on low heat until liquid is absorbed, approximately 60 minutes, stirring occasionally.
While rice is cooking, bring 6 C of water or stock to a boil in another 3 qt pot. Reduce heat to simmer and whisk in polenta, being careful that it does not boil over. Add optional nondairy milk and whisk until liquid is absorbed and polenta is smooth. Add remaining ingredients to polenta and stir well.
Preheat oven to 350 degrees. When black rice is done cooking, pour into a well oiled 9" x 13" casserole dish. Allow rice to cool slightly and then pour polenta mixture on top of it. Bake in oven until top is golden brown, approximately 10 minutes.
Optional additional sautéed ingredients are 1/2 C finely chopped onion, and 1/4 C shiitake mushrooms, chopped small.