Red rice & mint in shallot soy dressing
Indonesian and Thai Red rice are medinum-grain red rice. Himalayan and Indian red rice are long-grain variety of rice with red bran that is cultivated in Nepal or India. These red rice have a rich, nutty flavor and a deep red color when cooked. It is available in Asian markets, Indian grocers, specialty shops. “Similar to brown rice, red rice has undergone minimal processing, still has its bran layers and takes 45-50 minutes to cook. Brown and red rice are somewhat chewy, fiber-rich and chock-full of B vitamins— thiamin, riboflavin and niacin. The caloric density for red rice is similar to that of brown rice, so one-third cup has about 80 calories.But highfiber, high-carbohydrate foods like brown and red rice have been shown to improve blood lipids, blood glucose and glycated hemoglobin (Hemoglobin A1C), a longer-term measure of blood sugar control.” -Keecha Harris, Dr. P.H., R.D., for MSN Health and Fitness.
1 cup raw red rice
2½ cups water
1 cup diced cucumbers
¼ cup chopped parsely or cilantro
¼ cup chopped mint leaves , or even more to your specific taste
Soy Dressing:
4 tablespoons minced shallots
3 medium garlic cloves , crushed, then minced finely
2 tablespoons olive or grape seed oil
2 teaspoons sugar
2½ tablespoons soy sauce
¾ teapsoons sesame oil
¼ teaspoon salt
1 tablespoon rice vinegar
1 tablespoon lemon juice
1 teaspoon fresh cracked black pepper
1. In colander, rinse rice grains under water to clean grains of any residue. In heavy sauce pan, add water and rice. Bring to boil, then stir rice once and reduce heat to low. Cover pan but leave a slight opening for air to escape. Cook for about 45 minutes, fluffing rice about 3 times during this period. If rice is not cooked fully once water evaporates, add a little more water and cook till rice becomes soft. Once water is cooked away, turn off heat, fluff rice one last time and place lid tightly over pan for another 30 minutes. This will steam the rice even further for the final cooking time.
2. In sauce pan over medium-low heat add oil and cook shallots and garlic until a light golden brown. Turn off heat and add sugar, soy sauce, sesame oil, salt, vinegar, lemon juice and cracked black pepper. Stir till sugar dissolves and all ingredients are mixed together. Put aside to marinade further while you prepare vegetables and herbs.
3. Dice cucumbers and mince parsly (or cilantro) and mint.
4. For a cold red rice salad, let rice cook completely and refridgerate dressing. Toss cucumbers and herbs with rice and chill. Before eating, toss again with dressing to enhance flavor of rice.
5. For a warm red rice dish, toss cucumbers and herbs with warm rice. Heat up dressing in sauce pan till warm and toss with rice. Serve immediately.
6. Makes about 4 cups of cooked rice. Serves 5-8.
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- Recipe byhttp://whiteonricecoup...
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Learn about different varieties of rice at http://www.recipetips.com/kitchen-tips/t-134-1014/Selecting-Rice.asp
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