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Musical pairing – Downtime by Vonda Shepard
Until about three months ago, I’d never heard of black rice, or ‘forbidden’ rice. But during one of our stays on Vashon, Chef Danny made a pot of black rice and served it with a simple pork loin roast and some roasted vegetables; not only was the rice a hit but it looked beautiful on the plate too. I finally found a source in my area, tossed it in my rice cooker and 30 minutes later, voila – perfectly cooked black rice.