I learned about black rice earlier this year, I’d never tried it before. It can be used in any way you would you use brown rice, but has a nuttier flavor and chewier texture. I found it in my local grocery store in the asian foods section.
It actually becomes a nice purple hue after cooking.
I grilled some baby peppers, corn and chicken breast and cut them into bite sized pieces to add to the cooled rice.
Curry, Sesame Oil and a bit of vinegar dressing was tossed in before chilling overnight. The flavors all really mixed well together. The crisp corn went great with the chewy rice and the peppers gave it a sweet, smoky flavor