The first time I ate black garlic, I thought of the marriage between fermented black beans and garlic. It is an umami bomb. I immediately wanted to put it into a rice pilaf dish because it can be cooked indoors or outside. This is truly the reason cast-iron pans were invented—you can put them on top of coals or on a grill with foil, and you have a perfect side dish that just may be even better than the meat course.
Preheat a grill for cooking over indirect medium-high heat.
Heat a 12-inch cast-iron pan over medium-high heat on the stovetop and add the oil. Once heated, add the onion, bell pepper and black garlic, stirring to combine. Cook until the onions have sweated and are starting to caramelize, about 3 minutes. Add the rice and stir to combine, coating the rice with the oil. Stir in the stock, then sprinkle with salt and pepper and bring to a simmer. Cover with the lid or foil. Cook over indirect heat for 40 minutes. Remove from the heat, then rest for 10 minutes before serving.
This pilaf can also be prepared in a 325 degree F oven. Follow the instructions as written up to covering the pan, then bake for 20 minutes.