Great Grains: Red Rice

Red Rice

Red rice, aka Himalayan Red Rice, is a short-grain rice native to South Central Asia, but is also grown in parts of France. Similar in shape to brown rice, red rice has all the nuttiness of it’s dun-colored brethren with a pleasing deep rose hue.

Red rice contains a higher fiber content than white rice and more flavor than either brown or red rices. Nutty, earthy and very aromatic, use this as a departure from the same-old same-old.

Since red rice is dark colored and contains more natural bran than white rice–it has a longer cooking time–on par with brown rice.

Simple Savory Red Rice with Fried Artichoke and Wilted Escarole

This recipe makes a hearty but light, satisfying meal. If you don’t happen to have escarole on hand, substitute any green you are trying to unload. Even broccoli would be great. Same goes with the artichoke. I like its golden brown & delicious taste in this recipe, but you can certainly do without. Roasted broccoli or cauliflower would do nicely.

1 c. red rice
2 c. water
pinch salt
1/2 onion, chopped
2 artichokes, chopped and cleaned
2 Tbsp. olive oil
1 head escarole, chopped and cleaned
Hot chili oil
hot paprika
Salt & pepper
Parmesan cheese (optional)

Combine water, salt and rice in a medium pot. Bring to a boil over high heat, cover, reduce heat to simmer and cook approximately 45 minutes or until the rice is done and the water is absorbed.

While your rice is cooking…

Saute onion and artichokes in olive oil on medium heat until browned.

Add escarole. Saute until wilted. Toss with the rice, hot chili oil, hot paprika and salt & pepper to taste. Sprinkle with good-quality Parmesan and serve.

Serves 3

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