Trying out a healthier rice

Michele Howard Special to the Village News

I'm not sure why, but my brain works overtime when thinking of new ideas for a tantalizing dish to create. For a week, I kept thinking of the black rice I bought and what I could make with it. It looks exotic, and has a great nutty flavor.

I questioned myself over and over about what flavor do I want, Mexican, Indian, Italian? So I went with a Thai curry sauce. I believe if I substitute green enchilada sauce for the curry sauce and replace sweet potato with mushrooms it would be a hit. The dish tastes delicious without curry sauce too. Eat on my frien...