There are hundreds of popular varieties of rice all over the world, of which the most common are jasmine, basmati, risotto. Rice can be polished or unpolished, parboiled or not, long and round. In stores you can find not only the usual white rice, but also wild, black. Less commonly, brown, yellow and red. Red unpolished rice is considered one of the most beneficial for the body. It has a nutty flavor and is well suited for gourmet side dishes and unusual dishes.
What is red rice?
Red rice is one of the healthiest types of rice. It tastes less familiar than white rice. Red rice contains a lot of dietary fiber and nutrients and is easily digestible.
Red rice contains anthocyanins, which are responsible for the specific pigment color in this cereal. It has antioxidant properties for the human body and is able to reduce inflammation and allergies. Red rice is rich in B vitamins, iron, calcium and zinc.
This rice is common in Chinese medicine for its medicinal properties that can help cure diabetes and lower high blood cholesterol levels.
Red rice is germinable. In this case, you should look for unpolished rice, rinse it with water. Then refill with water and cover with a lid, always with air access. The first shoots appear in 5-7 days. This sprouted rice serves as a fortified food supplement.
Red rice can be found in large supermarkets, in the food market (especially where people from South Asia sell), or you can simply buy it from an online store. The cost of a package of red rice on average ranges from 250 to 400 rubles. Red rice is also grown in the Krasnodar Territory, so there is a chance to find a cereal product at a lower price.
Cooked red rice has a characteristic nutty flavor. Dishes from it can be served cold or hot. Usually red rice is cooked with vegetables, meat or seafood.
Hot salad with red rice and vegetables
This recipe will take half an hour to prepare and the following ingredients (for 10 servings):
- 450 g of red rice;
- 1 tsp salt;
- 6 pieces of medium-sized carrots;
- 4 leeks;
- several stalks of fresh celery.
- 1 glass jar with a lid;
- 4 limes;
- 2 tbsp. honey;
- 2 red chili peppers;
- 4 tablespoons olive oil;
- 2 tbsp. balsamic vinegar;
- salt and black pepper to taste.
Note: 4 limes can be substituted for 2 lemons.
Step 1. Pour salted water over the red rice. Bring to a boil, cover and reduce heat to low. Cook for 25-30 minutes, until rice is tender. It is important not to stir the rice while cooking.
Step 2. While the red rice is cooking, grate the carrots on a coarse grater. Chop the celery and leek. In a large bowl, combine carrots, onions, and celery.
Step 3. Cut the red chili in half, free from seeds. Chop the peppers very finely.
Step 4. Prepare the marinade. You will need 1 any glass jar with a lid. Pour chili peppers, zest and citrus juice, honey, balsamic vinegar, olive oil there. Close the jar with a lid and shake well to mix the entire contents.
Step 5. Drain the rice and pour it over the vegetables.
Step 6. Pour the marinade over rice with vegetables, salt and pepper to taste and mix gently.
Perfect for a summer dinner, this hot salad goes well with meat, chicken or fish.
Calories per serving: 236 kcal, 4 g protein, 42 g carbohydrates, 5 g fat.
Salad with red rice, mint and soy sauce
The number of products is calculated for 4 servings of the dish:
- 1 glass of red rice;
- 3 medium cucumbers;
- a few sprigs of parsley;
- a few sprigs of mint.
- 3-4 large shallots;
- 3 cloves of garlic;
- 4 tablespoons olive oil;
- 2 tsp Sahara;
- 2 tbsp. soy sauce;
- 1 tsp sesame oil;
- 1 tbsp. vinegar;
- zest of 1 medium lemon;
- 1 tbsp. lemon juice;
- freshly ground black pepper and salt to taste.
Step 1. In accordance with the instructions on the package, boil 1 cup of red rice. Drain and cool.
Step 2. Chop the shallots. Chop the garlic.
Step 3. It is necessary to make a marinade. Pour 2 tablespoons into a small saucepan. olive oil and sauté the shallots and garlic until golden brown. Remove from heat and add 2 more tablespoons. olive oil, sugar, soy sauce, sesame oil, salt, black pepper, lemon juice.
Step 4. Stir all ingredients until sugar and salt are dissolved. Cool down.
Step 5. Chop the parsley and mint. Cut the cucumbers into cubes.
Step 6. When the red boiled rice has cooled, mix with cucumbers, herbs and marinade.
Red rice with red cabbage and spinach
To prepare this dish for 4 servings:
- 2 cups red rice;
- 240 g red cabbage;
- 4 cloves of garlic;
- 4 eggs;
- 50 g of soy sauce;
- 240 g of champignons;
- 300 g of spinach;
- 4 shallots;
- 2 tbsp. wine vinegar;
- 2 tsp chili sauce.;
- 2 tbsp. olive oil;
- 2 tbsp. butter;
- salt and pepper to taste.
Step 1. Take a saucepan. Pour 2.5 cups of water, salt and bring to a boil. Pour in red rice. Cover and simmer over low heat for 20-25 minutes.
Step 2. Chop the garlic. Chop mushrooms, shallots (leave the greens to decorate the finished dish, and use the onions for frying).
Step 3. Take a deep frying pan. Melt 2 tablespoons. butter. Add mushrooms and fry for 3-4 minutes. Add chopped shallots and chopped red cabbage and pour over with olive oil. Cook for another 3-5 minutes. Season with black pepper and salt to taste.
Step 4. Add spinach. Cook for 2-3 minutes. Add chopped garlic, fry for another 1 minute. Drizzle with wine vinegar and cook for a few more minutes until the liquid evaporates.
Step 5. Drain the water from the finished rice and pour it over the vegetables, add olive oil. Season to taste. Increase heat and beat in eggs, cook for 2-3 minutes.
Step 6. Place on portioned plates. Sprinkle with shallots, top with soy sauce and chili sauce.
The nutritional value of this dish (per serving): 600 calories, fat 21 g, carbohydrates 88 g, protein 21 g.
Red rice with shrimps
To prepare this dish, you need the following ingredients (for 4 servings):
- 1 glass of red rice;
- 1 tsp olive oil;
- 2 glasses of vegetable broth;
- 2 tbsp. fresh thyme;
- 2 tbsp. fresh rosemary;
- zest of 1 lemon;
- salt.
- 500-600 g of peeled shrimp;
- 1 small onion;
- 1 clove of garlic;
- 1 tsp paprika;
- 1 tsp oregano spices;
- pulp from 3 tomatoes;
- salt and black pepper to taste.
Step 1. Cook homemade vegetable broth. To do this, take any vegetables, cover with water, salt, boil and strain.
Step 2. Cook red rice. Take a deep saucepan, add rice, pour olive oil. Saute lightly over medium heat.
Step 3. Chop the onion and garlic.
Step 4. Pour in vegetable broth, bring to a boil, cover and cook for 40 minutes until the rice has absorbed all the broth. Season with herbs, lemon zest, salt and black pepper.
Step 5. Pour olive oil into a large frying pan, add onion. Fry over medium heat until the onions are soft and transparent. Add chopped garlic, spices.
Step 6. Add shrimp, cook for 3 minutes. Add the tomato pulp and cook for a few more minutes until the liquid evaporates. Season with salt and pepper.
Step 7. Put the cooked red rice on a serving plate with the shrimps on top. If desired, you can decorate with greens.
