Schwarzer Apfel-Reis mit Fenchel und Pastrami-Spießchen

Black fennel and apple rice with pastrami skewers

After a long time, I would like to present another recipe today in which our Royal Pearl Black black rice comes into its own. The organic whole grain rice was chosen by Reinhard-Karl Üblacker to accompany a fine pastrami beef ham on the plate . A special highlight here is the combination with the fruity sweetness of an apple and fresh fennel .


(for 2 servings)

  • 1 cup Royal Pearl Black black rice
  • ½ tsp salt
  • 1 fennel bulb
  • ½ apple
  • 1 tbsp olive oil
  • 10 leaves of blood dock
  • 3 tbsp linseed oil
  • 10 slices of pastrami (beef ham)
  • 10 wooden skewers


  1. Bring the black rice to the boil with 2.5 cups of water and salt and cover and simmer gently over low heat for about 45 minutes. Then let it steep for another 5 minutes. In the meantime, cut the fennel and apple into large pieces and fry them both lightly in a pan.
  2. Cut the blood dock leaves into small pieces and add them to the pan along with the black rice and linseed oil. Mix everything well. Thread the pastrami onto wooden skewers and serve.
  3. Arrange the rice in small bowls and serve warm with the pastrami skewers. Bon appetit!

PS: Try the other recipes from food expert Reinhard-Karl Üblacker from our 101 Recipes series!

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