Our son arrived home, worn and weary but full of thanksgiving and hair-raising stories! He hopes his first earthquake experience is his last. In his 28 hours in the Tokyo airport, he experienced 148 earthquakes. God paved the way for him and his business partner to be on one of the first American flights out of Japan! Thank-you prayer warriors!!
While we were glued to the news and our phones, I figured the best thing I could do is cook for Megan and the kids. (photo taken several weeks ago when they visited us in AZ)
I thawed a large farm-raised chicken breast and grilled it on a hot grill pan.
I tried a new kind of rice, black rice. Several things distinguish black rice from other types of rice. The rice tends not to be very glutinous. It also has a very rich, slightly sweet, strongly nutty flavor. The rice is naturally high in iron, which causes the deep purple color, and it is also high in fiber, since the bran is left on the rice. Black rice contains the antioxidants known as anthocyanins, purple and reddish pigments — also found in blueberries, grapes, and acai — that have been linked to a decreased risk of heart disease and cancer and many other health benefits.
It takes almost an hour to cook it to the tender stage. This formed the bottom layer of my recipe.
The next layer was roasted sweet potatoes. Click here for roasted sweet potato recipe.
Slice chicken breast on the diagonal and lay over sweet potatoes.
I surrounded all this with steamed green peas.
I served this with my homemade corn tortillas. Click here for recipe and instructions.
The little kids weren’t fond of the green balls, but between us all, the platter was licked clean!