In ancient China, red rice was available only to very rich and noble people. He was appreciated (and continued) for the high content of trace elements, vitamins and antioxidants. At present, anyone who knows how to cook red rice can enjoy the imperial dish. Its shell is easier to digest than traditional white. For this reason, this variety is not subjected to grinding, which provides such a high content of fiber, minerals and vitamins. Long-grain red rice is especially valued. How to cook it for use as a side dish? In what dishes is it advisable to use it? These are the main questions, the answers to which will make its use not only useful, but also enjoyable.
How to cook red rice for a side dish
About 800 ml of water and half a teaspoon of salt are taken in a glass of cereal. Before cooking red rice, it is washed several times in cold water until it becomes transparent (in principle, this applies to any other variety of this cereal). Then the cereal is poured with boiling water, salted and left to cook over low heat for about 40 minutes. Cooking time may depend on the particular variety of red rice (there are several). As a rule, it is indicated on the package. It’s difficult to digest such cereals, so you don’t have to worry especially. All moisture should evaporate, and the grains should become soft.
After that, the fire is turned off, and the porridge is left to infuse for another 20 minutes. A little butter or olive oil can be added to it. It turns out quite nutritious, but not heavy. Such a side dish is usually served with vegetables (it is also possible with fruits). Meat and fish are rarely consumed.
How to cook red rice with chicken and peas
To prepare a tasty, nutritious, but not heavy meal, you can use this recipe. For half a kilogram of chicken, you need one and a half glasses of rice and green peas (you can take frozen), 2 glasses of broth (better than natural, but a cube is suitable), 3 bell peppers, onion, 3 tablespoons of tomato and olive oil, a clove of garlic and salt each to taste. From spices take oregano, cayenne pepper and paprika - 1 tablespoon each.
Before cooking red rice, it is washed, the chicken is cut into medium-sized cubes, the vegetables are peeled and finely chopped. In a deep frying pan or stewpan, heat the oil and send the meat into it, frying for 5 minutes. Then pour onion, garlic, bell pepper and oregano there. After 3-4 minutes, add the remaining seasonings, rice and mix everything. Next is the turn of the broth with tomato. After the liquid begins to boil, the fire is reduced, salt is added and cooked under the lid until the broth is completely absorbed (about 25 minutes). At the end, add peas, mix and turn off after 2 minutes, leaving it to brew for a while. Serve hot.
Vegetarian pilaf
Red rice is very popular among those who do not eat meat. For this reason, most recipes with it are vegetarian. 750 ml of water, 2 carrots and onions, 100 g of green beans, chili pepper, a spoonful of olive and butter are taken in a glass of red rice. You will also need salt to taste and a few cashews.
In a stewpan mix butter with olive. On it, peeled and chopped onions with carrots are fried. Then there goes chopped beans and washed rice. After 5-7 minutes of frying, the mass is poured with water, salted, chili is added. After boiling water, the fire is minimized. Cashews are chopped and fried separately, also adding to pilaf. Cook until rice is cooked - about half an hour.