Black rice, banana and coconut breakfast bowls

Heat a wok or large non-stick pan over medium-high heat.

Add the pork and half the soy sauce; stir-fry for about 3 minutes, breaking up the meat.

Add the onion, garlic and ginger; stirfry for about 3 minutes.

Add the cabbage, bok choy, carrots and mushrooms, then the sherry, the remaining tablespoon of soy sauce and the toasted sesame oil; stir-fry for 3 to 4 minutes or until the cabbage and bok choy have wilted a bit yet still retain some texture. SINCE black rice is high in fibre, this is a warm and comforting dish that may keep you feeling satisfied for longer. Black glutinous rice is the unprocessed whole grain of traditional sticky rice; it’s lower in calories and carbohydrates than white and brown rice. You’ll find it in some health food stores, Japanese markets and via online purveyors.

Make ahead: The rice needs to be soaked overnight. It can be cooked, cooled, covered and refrigerated a day in advance.

Adapted from by Kathryn Bruton (R298 on

Place the rice in a bowl and cover with water. Soak overnight.

Drain the rice and rinse it until the water runs clear, then place it in a small saucepan.

Add the cinnamon, ground ginger, fresh ginger, coconut water and cold water.

Bring to a boil over medium-high heat, then give it a stir, reduce the heat to medium-low, cover tightly and cook for about 30 minutes or until tender. Not all the liquid will be absorbed.

Uncover; stir in the almond milk and increase the heat to medium; after the rice begins to bubble at the edges, cook for about 5 minutes, then discard the slice of fresh ginger.

Divide between bowls. Top with the banana, the pomegranate seeds, if using, and the coconut milk.

Add the garnish.