Loaded with fiber and iron and a good source of potassium and magnesium, red rice has a soft texture and a nutty flavor.
We are fortunate that we can purchase this whole grain at a store located five miles from our home; however, not every grocery market carries it. Should you strike gold, it can be a great alternative to brown rice.
Pricey, at three times the cost of brown rice, we have found that we prefer it to many other varieties of rice and won’t hesitate to scoop it up when it goes on sale.
The recipe below takes little time to put together and will leave you feeling satiated and well nourished.
1/2 cup rice vinegar
1/2 cup tamari
2 cloves garlic, minced
1 small onion, diced
1/2 tbsp ginger root, zested
1 tbsp 100% pure maple syrup
RICE AND VEGGIES:
1 cup red rice
small head of broccoli, chopped
3 small carrots, julienned
5 ozs mushrooms, diced
1 large red pepper, sliced
3 shallots, sliced
8 ozs green beans, fresh or frozen
Combine all sauce ingredients together. Set aside.
In a 2 quart pot, bring two cups of water to a boil. Add rice and reduce heat to low. Cook for 25- 30 minutes or until rice is tender. Remove from heat. Set aside.
Heat a large pot or skillet on high, add onion and mushrooms. Cook for 2-3 minutes.
Add green beans. Cook for another minute or two.
Add remaining vegetables. Cook for about 5 minutes or until vegetables are to your desired tenderness.
Add cooked rice.
Heat through. Serve.
Do you have a favorite grain? Please comment…