Red Rice, Yellow Cauli

30 07 2012

Time to embrace color.  Red Himalayan rice comes from Southeast Asia.  Yellow Cauliflower is colored with the golden hue of Indian curry powder.  Make sense out of two perplexing ingredients.

Serves 4

2 cups red rice

1 white onion, diced

2 tablespoons curry powder, home-made or pre-made

1 large head yellow cauliflower, cored and cut into bite-sized pieces

2 tablespoons chopped cilantro

To cook the rice: In a small pot, cover rice with a couple inches of water.  Simmer until tender, about 25 minutes.  Turn off heat, fluff, and keep covered until cauliflower is ready.

Meanwhile, to make your Yellow Cauli:  Place onion, curry powder, and 1/2 cup of water in a large saute pan.  Sweat gently over medium heat until onions are soft and the liquid becomes paste-like.  Add cauliflower to the pan and stir well to coat in the yellow curry paste.  Cover and reduce heat to low to steam cauliflower.  Cook until cauliflower is tender, about 10 minutes.  Add cilantro and stir well to combine.

Serve a big scoop of yellow cauliflower over a huge mound of red rice.  Enjoy!


Purple Sticky Rice Pudding

22 06 2012

This addictive dish works for both breakfast or dessert.  With natural sweetness from bananas and the rich flavor of vanilla bean, you can eat till the purple rice runs dry.

Serves 6

2 cups short grain purple sticky rice (if unavailable, substitute with short grain brown rice or steel cut oats)

2 cups blueberries

2 bananas

2 vanilla beans, seeds and pods (see how to do it here)

4 cups water

Combine all ingredients in a large pot.  Cover and bring to a boil.  Reduce heat to low.  Stir vigorously to release the starches in the rice.  Cook until rice is tender, about 30 to 40 minutes.  Stir every 10 minutes or so to release more of the starches.  If mixture becomes to dry, simply add more water.

Garnish with diced mangos or apricots.

Purple Rice?

30 03 2012

How much fiber is in that purple rice?

Purple Japonica sticky rice is just one of the new rices I discovered at the Whole Foods Market Lincoln Park’s new bulk department.  I cooked it up for a savory dish, but it would be great with some blueberries and a vanilla bean for a sweet dessert or hearty breakfast.

My only question — how do they get it purple?  Bathe it in Barney juice, I’m sure…

Purple Rice with Sweet Potatoes and Collards

Serves 4

1 cup Japonica purple  rice

2 sweet potatoes

1 inch fresh ginger

1 teaspoon red chili flake

1 bunch collard greens (or kale, Swiss chard, or any other hearty dark green)

Combine rice with 2 cups of water in a small pot over high heat.  Cover and bring to a boil.  Reduce to a simmer and cook until rice is done, about 25-30 minutes.

Wash sweet potatoes and dice into bite-sized pieces.  Peel and mince ginger.  Toss sweet potatoes with ginger, red chili flake, and 1/4 cup water.  Spread into a single layer on a baking sheet and roast until potatoes are done, about 20 minutes.

Meanwhile, strip the leaves from the stems of your dark greens.  Cut into bite-sized strips.  Steam in a large shallow pot over high heat until done, about 7 minutes.  About this time, your sweet potatoes should be close to done.  When they are finished roasting, toss into the the steamed greens, along with any roasting juices.  Stir well to combine and cook over high heat until most of the liquid has evaporated, just leaving a couple tablespoons of sauce in the bottom of the pan.

About this time, your rice should be done.  Fluff with a fork.
Serve a big mound of rice with a generous portion of the sweet potato and greens mixture.

Enjoy with low-sodium tamari, red chili sauce, or toasted sesame seeds.