You’ve probably noticed that we’ve got a theme going this edition: the color purple. I’m weighing in with a deep, dark, purple food that I find especially intriguing.

It’s called black rice, and when raw it is reminiscent of midnight, but when cooked it turns an intense purple and the cooking water gives off a violet hue.

The color is its badge of good nutrition: Black rice has more protein, fiber and antioxidants than white, brown or red rice, and is loaded with vitamins and minerals. It’s the only rice with anthocyanin, a specific beneficial antioxidant stored in the outer hull which is responsible for the grain’s dark color.

Even way back in the day, black rice was recognized for healthful properties. Lotus Foods, a major producer of rice of many colors, says that during the Ching and Ming dynasties only the emperor could eat black rice. Thus its alternate name: forbidden rice. It was thought to ensure longevity and good health in China’s heads of state.

All of this would count for nothing if the rice didn’t also make a good meal.

It’s got more heft and a nice chewiness compared with white rice, and a mild, nutty taste. It’s still a neutral palate, though, so it plays nicely as a side dish.

I cook it on the stovetop, 1 part rice to 2 parts liquid, simmered for about 20 minutes, or until the liquid is nearly gone. Then it sits covered for a while to absorb more liquid and soften. Hinode, the brand easiest to find in supermarkets, also advises cooking it in a rice cooker, on the brown rice setting. Cook it in water, or boost the flavor by cooking in broth — vegetable, chicken, beef, pork, duck, whatever rings your chimes.

This warm rice salad with a lemon vinaigrette includes garbanzo beans and corn, which are popular at my house, but you could substitute equal amounts of any bean or vegetable. Bell peppers, cucumbers, tomatoes … all fine. Chard or kale in place of the spinach … all fine.

Make sure one component is crunchy and one a little sweet to balance out the flavor and texture. In this recipe apples satisfy both those needs, but you could also throw in dried fruits or nuts.

Some shrimp or chicken strips on top would make it into a more carnivore-friendly meal.

Warm Black Rice Salad With Garbanzos

• 2 cups water
• 1 cup black rice
• 1 teaspoon salt
• 3 ounces spinach leaves (about 1 cup)
• 1 cup corn kernels
• 1/2 cup garbanzo beans
• 1 cup diced sweet apple
• 1 cup chopped green onion
• >> Dressing:
• 1/4 cup lemon juice
• 1/2 cup olive oil
• 1/2 teaspoon chili flakes

Bring water to boil in small pot. Add rice and salt; reduce heat to simmer. Cover and let cook 20-30 minutes, stirring occasionally, until water is mostly absorbed. Rice should be tender but not too soft.

Stir spinach into pot and let cook a few more minutes until spinach is wilted. Turn off heat; cover and let sit a few minutes.

Combine dressing ingredients in jar and shake well.

Empty pot of rice into serving bowl; add corn, beans, apple and onions. Stir in dressing; toss well. Serves 4.

Approximate nutritional information, per serving: 500 calories, 30 g total fat, 4.5 g saturated fat, no cholesterol, 700 mg sodium, 57 g carbohydrate, 6 g fiber, 7 g sugar, 8 g protein

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