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Black & White Rice

Foodie Lit

Rice b-w in round bowl.jpeg

This is such a pretty dish to serve. I selected vegetables and fruits that have symbolic meanings for the Jewish New Year and added them to the black rice—a nice savory-sweet combo.


The white rice is jeweled with pomegranate arils, sweet and beautiful.  This recipe can be paired with most meat, poultry or fish dishes. It’s going to be on my Rosh Hashanah table, hoping for a sweet new year for all.

Recipe is below.

Clara's Way.jpg

Against the background of building the Panama Canal, is the awakening of Clara Tyler. Through Clara’s eyes, we see the poverty and disease of the Canal’s workers, their lack of rights, and adding to their misery, the indifference from many in charge.


Parallel to Clara’s fight against disease is her battle for equal rights as a woman. She struggles within her family against the rule of her father, in the medical and political world against the authority of doctors and government leaders, and in world of love, against prevailing standards. The plot details the emergence of Clara as a strong, independent and iconoclastic woman.

Black and White Rice 



1 cup black rice (also called Forbidden Rice)

1 cup white rice


Vegetables and Fruits


2-3 tablespoons olive oil

1 small onion, small chop

1 leek, white and light greens

3 garlic cloves, minced

1 cup squash, butternut or acorn, chopped

1 small carrot, small chop

1/2 cup parsnip, small chop

1/2 cup turnip, small chop

1/2 cup zucchini, chopped

1 teaspoon kosher salt

1/2 teaspoon pepper

1 apple, I used Granny Smith but use your favorite.

6 dried apricots, chopped

1 pomegranate, arils (seeds) removed



  1. In large skillet and over a medium heat, sauté onion, leek and garlic until onions are soft. Stir to keep from sticking or burning.

  2. Add black rice and slightly toast.

  3. Add squash, carrot, parsnip, turnip and zucchini. Stir. Add salt and pepper.

  4. Add 2 cups broth. Bring vegetables and rice to a boil and then reduce to a simmer. Cook for about 15 minutes. Add apple and apricot. Stir to mix. Continue cooking about 15 minutes more or until the rice is soft and the liquid is mostly reduced.  Remove from heat.

  5. Cook white rice according to package directions.  When done, add the pomegranate arils, reserving 1 tablespoon for garnish and stir.

  6. Attractively arrange the white and black rice, sprinkling the pomegranate arils on top.


Expandthetable suggestions


Rice replacements: use couscous, farro or quinoa

Slightly sweeter:  Add 1/2 cup golden raisins to naturally sweeten the rice mixture.


To get the arils or seeds out the pomegranate more easily, place the chunks of arils in water.

Vegetablesofr b-w rice.jpeg
Pomegranate cut in half.jpeg
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