Black Rice

• 2 tablespoons extra-virgin olive oil
• 1 cup diced onion
• 2 teaspoons thyme leaves
• 1 bay leaf
• 1 chile de arbol
• 2 cups black rice
• 1/2 cup white wine
• 2 tablespoons unsalted butter
• 6 ounces mizuna or baby spinach
• Kosher salt and freshly ground black pepper

1. Heat a large saucepan over medium heat for 1 minute.
2. Swirl in the olive oil and add the onion, thyme, bay leaf, chile, and 1/2 teaspoon salt.
3. Cook, stirring often, 3 to 4 minutes, until the onion is translucent.
4. Add the rice, stirring to coat it in the oil and toast it slightly.
5. Add the white wine, and reduce by half.
6. Add 10 cups water and 2 teaspoons salt and bring to a boil.
7. Turn the heat down to low, and simmer about 40 minutes, stirring occasionally, until the rice is tender but slightly al dente.
8. When the rice is almost done, stir continuously until all the liquid has evaporated.
9. Discard the chile and bay leaf.
10. Season with a few grindings of black pepper.
11. Stir in the butter and taste for seasoning.
12. Quickly stir in the mizuna, until just wilted.

extravirgin olive oil, onion, thyme, bay leaf, arbol, black rice, white wine, unsalted butter, mizuna, kosher salt

Taken from www.epicurious.com/recipes/food/views/black-rice-390915 (may not work)