41 Comments

  1. I thought I was looking at puy lentils and a ratatouille with lemons for a couple of seconds. You’ve got some beautiful colours and it’s quite delicious I’m sure 😉

  2. I have made black rice (Italian version) several times and like the flavor and contrast on the plate with the other ingredients. I very much like the combination that you created with the sausage and vegetables on the side. The plum sauce adds a nice touch.

    • Thanks, Darya. It was very balanced…and required minimal effort so it’s a perfect weeknight meal. I’d love to start making my own sausages and charcuterie at some point too.

  3. Oh Amanda – the only thing I’ve ever done with black rice is make a sort of breakfast rice pudding. I never actually thought to serve it essentially as a substitute to white rice.
    And those sausages. Drool. They are beautiful. You know you’re serious about food when you look intensely at photographs of sausages and feel little stabs of jealousy about how insanely delicious they look and know that you can’t actually find them in the small town in which you live. Well – in which I live.
    That baking sheet of yours – simply perfect backdrop for almost everything.
    Beautiful work. As always.

    • OH I know the food jealously feeling! I really do wish I had made those sausages myself, but I got them from a specialty Italian place. The sauce was mine though. That baking sheet has been a life-saver. You really would be shocked if you saw my set-up. It forces you to be creative. Breakfast rice pudding sounds wonderful. This rice is seriously delicious. I can see why it’s so pricey. I really look forward to your comments. So thoughtful.

    • Thanks so much. I didn’t know what to call it, ratatouille or tian..it’s kind of a mixture. This was a really good easy meal and it fused the season’s bounty which is key for me. Enjoy your weekend!

  4. Such beautiful pictures and love the writing! The dish sounds amazing. Ratatouille is one of my favorites, and must be so good with sausage and forbidden rice.

    • Thank you, Chaya. This was actually only my second time making ratatouille and I have no idea why I didn’t do it sooner. I’d like to do it the more traditional way next time. The sausage will now be in my mix as long as the butcher is making them. I hope you’re doing well!

  5. wow–what a great dish. You’ve combined so many amazing ingredients. I love serving the forbidden rice–huge hit with my kiddos. Something fun about eating black rice 🙂

    • I agree with you about black rice. I can see why the kiddies would like it. I really love your comments. I hope you’re doing well and that the kids are good too. xo.

  6. I think legends and lore can be informative and can instruct us on how to act, remember the past and as with forbidden rice, remember inequities, and also to just be mindful of people and the environment around us. I enjoyed this post, and its link of past and present, culture and colors. The ratatouille looks delicious and your plate so full of flavor! This is a really lovely transition meal from summer to fall.

    • Thank you, Ngan. I think you put it better than I did. Legends and lore are important, even when they’re scary. I made this exact dish again last night. 🙂

    • Im so glad you like the rice. So good! I always wonder what the neighbors think of the smells coming from the kitchen. I’ve been known to make sardines as well as cakes 😉

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