Anyone cook with Black Rice?

I bought two new things to try last week - Barley (which I have not tried yet, but have saved the suggestions from my other post ) and Black Rice. I hear it's a new "super food."

First of all, it needed to cook longer than the package directions by about 15 minutes. But once it finally absorbed the liquid, it was pretty good. Not as fluffy as white or brown, but not bad at all. It looks dark brown with a tinge of purple when cooked.

I made fried rice with it (I know fried rice is better with leftover rice, but I was craving). I used crab meat, shrimp, and chicken, scrambled egg, green onion, and a handful of cole slaw mix (That is my cheat for cabbage and carrots. I cook for 1 and hate to buy a whole head of cabbage or bag of carrots when I'll use less than 25% of it). Oh and sesame oil. That's a MUST! Just a couple dashes of soy sauce and some fresh garlic. No recipe - just one of those "this and that" method meals.

Came out quite good. Especially the crab meat! YUM!

So I give Black Rice a thumbs-up. Later this week I will try the barley.