I'm going a little overboard these days on Forbidden Rice... also called Chinese Black Rice.
It's one of those things, of course, that at one time was forbidden to all but the Chinese royal family. Now, however, even commoners like you and I can enjoy it. It's no harder to cook than brown rice, and it has a very deep, almost mysterious musky taste that I just love.
It's very good for you, and the color is so dramatic that it completely changes any plate on which it appears. This night, I had some broccoli that was demanding that I cook it. And some Forbidden Rice already cooked and in the fridge. I stir-fried a ton of chopped garlic, removed it, added the broccoli, stir-fried it for a bit...
Added some chicken broth, sriracha, soy sauce and, at the end, a bit of sherry mixed with a little cornstarch (but just a little... you don't want it to get gloppy), returned the garlic, and served it alongside the gorgeous black rice. Obviously, you can supplement this with some chicken or beef... but you really don't need it.
