Rice Red (500g)

How to cook your Red Rice:

• Add 1 cup of Mary-Ann’s Red Rice to a stainless-steel pot with 3 cups of water.
• Add 1 tsp of natural sea salt or any of Mary-Ann’s Seasoning Salts, or 2-3 tsp Mary-Ann’s Vegetable Stock.
• Place the lid on firmly, with the stove on high – bring to a rapid boil and then immediately turn the stove down to its lowest temperature.
• Simmer gently for 30-60 minutes, depending on the rice and the quantity. Whatever you do – never stir rice – it hates being touched, unlike polenta.
• When the rice looks ready, remove a spoon and taste. If you are unsure – turn off the heat and keep the lid on until you are ready to serve.

Try this recipe!

Red Rice Bowl with Lemon-Tahini Sauce and Roasted Vegetables
Ingredients:

• 1 cup red rice (Thai or Indian)
• 2 cups water
• 2 tablespoons olive oil
• 1 cup mixed roasted vegetables (such as zucchini, bell peppers, carrots)
• 1/4 cup lemon juice
• 2 tablespoons tahini
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh parsley, chopped (optional)

Instructions:

1. Cook red rice according to above instructions.
2. Preheat oven to 400°F (200°C).
3. Toss mixed vegetables with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes.
4. In a blender or food processor, combine lemon juice, tahini, cumin, salt, and pepper. Blend until smooth.
5. Fluff cooked red rice with a fork.
6. In a bowl, combine cooked red rice, roasted vegetables, and lemon-tahini sauce.
7. Garnish with chopped parsley (if using).

 Check out our recipe books for more black rice recipes!