ADVERTISEMENT
- Real Recipes from Real People -

ISO: Black Rice

Misc.
ADVERTISEMENT
I was given a bag of black rice and do not have a clue what to do with it. I like to experiment, so if anyone has any recipes, would appreciate them. Thanks
MsgID: 0085591
Shared by: Patsy,La
Board: Cooking Club at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Patsy,La
2
  Halyna -- NY
3
  Patsy, La
ADVERTISEMENT
Random Recipes
  • Rosemary Cookies
  • ROSEMARY COOKIES Source: P Allen Smith I really don't do much baking, but there are certain recipes that have become favorites of mine over the years. And they can always lure me back into the kitchen. One of these is...
  • Classic Ratatouille (Julia Child, 1970)
  • CLASSIC RATATOUILLE 1/2 pound eggplant 1/2 pound zucchini 1 teaspoon salt 4 tablespoons olive oil (not extra-virgin) 1/2 pound yellow onions, thinly sliced 2 green bell peppers, sliced 2 to 3 tablespoons olive oil, if...
  • Japanese White Sauce Recipe - yummy yummy
  • This guy has spent years perfecting the sauce and I believe (as do others) that he has done it! He asks that the recipe not be posted anywhere other than his site so that he can see is work was not done in vain. This...
  • Australian to American Metric Conversions
  • Hi Jeannette, I'm not sure what the metric system is for Australia but the general rule for us to achieve solids in gram would be oz x 28.35 = grams gr x .035 = ounces For me, I have a whole page of equivalents to wo...
  • Bone Slices (Seafood Tortilla Roll-ups for Halloween)
  • BONE SLICES (SEAFOOD TORTILLA ROLL-UPS FOR HALLOWEEN) 1/2 cup mayonnaise 1 package (3 oz.) cream cheese, softened 2 Tablespoons each finely chopped celery, green pepper and onion 1 Tablespoon lemon juice 1 teaspoon g...
ADVERTISEMENT
  • Pecan Cream Cheese Spread
  • PECAN CREAM CHEESE SPREAD 1/2 cup pecans 1 (8 oz.) pkg. cream cheese, softened Chop pecans coarsely in food processor fitted with a steel blade. Add softened cream cheese and process until smooth. Scrape out with a...
  • Winter Vegetable Cobbler
  • WINTER VEGETABLE COBBLER "People get excited when they hear the name Winter Vegetable Cobbler, and nobody yet has been disappointed after making it." 1 turnip, peeled and cut into bite-size wedges 1 potato (russe...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Black Rice
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!