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Black Rice Stir-Fry

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Recipe photo courtesy of Christopher Baker

Black rice takes on a deep purple hue when cooked, and makes for a dramatic and more nutritious stir-fry. Japanese eggplant brings meatiness; red cabbage supplies fresh crunch.

Source: Whole Living, March 2012
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How would you rate this recipe?
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  • P-N-B
    11 JAN, 2013
    Best Stir-Fry we've tried to date! I surprised my wife with this dish. When she first saw it she looked at me with an expression that said "really now, you expect me to eat THIS!" Well things changed from her first bite. I had trouble finding many of the ingredients, but found everything but the Japanese Eggplant at Whole Foods. I elected trying it with a smaller Globe Eggplant. I also boosted the Soy & Sriracha Sauces as we like a bit more kick. Excellent and we can't wait to try it again!
    Reply

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