Sometime ago I cooked a recipe with black rice for breakfast. It blew my mind!

Black rice is a rice but somehow completely different. It has the consistency and the shape of rice but the taste is something special. It is a versatile grain which can be cooked as a main dish, for breakfast, as a dessert or a simple a snack.

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Black rice (also called venere rice or venus rice) is in comparison to normal rice a real Superfood! Rich in iorn, protein and antioxidants. It tastes slightly nutty-sweet and therefore matches perfectly with the blueberries in this dish.

Black rice originated in China and allegedly only people of the imperial court were allowed to eat it. Since 1994 it has been grown also in Italy in the Piedmont region. The condition of the soil and the water in this area is perfect for a growing the crop.

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While cooking the rise, the essential flavours escape and spread a mild woody aroma in the kitchen giving you an insite that you are about to taste something really special. Thus, I wanted to create my own recipe including this unique ingredient.

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Slowly the days become warmer, that’s why I wanted to create a light refreshing recipe. The combination of blueberry and avocado has always been a favourite of mine. Together with yoghurt, lime and mint this whole recipe makes for a  light and refreshing main dish.

Black- blueberry rice


  • Prep Time: 40m
  • Cook Time: 30m
  • Total Time: 40m
  • Serves: 2
  • Yield: 2 plates


  • 1 avocado
  • 1 lime (make sure it's organic because we need the zest and the juice)
  • 125 grams black rice
  • 150 grams blueberries
  • 1 teaspoon maple syrup
  • 1 pinch chili powder
  • 1 pinch salt, pepper
  • 100 grams goat yoghurt (or a lactosefree yoghurt)
  • 1 branch of mint leaves


  1. Cook the rice according to the instructions mentioned on the packaging (30 minutes with double the water).
  2. Half the avocado, peel it and remove the stone. Slice the avocado into thin slices and place them on your plate. Sprinkle them with the lime juice and a little bit salt.
  3. Mix the cooked black rice with the blueberries, maple syrup, salt and pepper and season it with the chili powder. Add it to the avocado on the plate.
  4. Cut the mint leaves into small pieces and add them to the goat joghurt. Season it with the lime skin (according to your taste add here more salt and pepper). Share the yoghurt between the two plates.

As I take my dishes very often with my to the office and serve it for catering it is always good to have a dish which doesn’t need to be reheated. The microwave destroys many of the healthy nutrients. I simply prepare the salad the day before. Take the avocado with me and a small container for the yoghurt and that’s it. To serve the lunch you only need to slice the avocado, add your rice and yoghurt and dig in.

The whole dish is quick and easy to prepare! But now go cook and enjoy your imperial enjoyment.