It's deep into Fall and I'm feeling a bit dark and starting to crave for simpler and healthier food. I often stop by a grocery store after I drop off my daughter at her school in the morning. A few days ago I was staring at some grains I've never had trying to come up with a new and exciting meal.
I found a few good ones and the Bhutan red rice I used for this salad is one of them. I love love love rice. I liked the dark reddish color of this Bhutan rice as well as its name. It is imported from Bhutan and is like a wheat berry but also slightly sticky like rice.
I don't usually think of eating rice in salad because I grew up eating rice - mostly only Japanese sticky kind - like bread and there are a whole bunch of myths, this and that about rice that you hear and experience in Japan. It's a stereotypical thing to think about Asians but it is very true. But again, I only mean sticky white rice here...
This red rice, however, is very exotic to me. Perfect for a nutty fruity salad like this. I am very happy with the result and inspired to make something else with it. Some savory cake or soup... maybe....
Recipe: 4-6 servings
1 1/2 cups Bhutan red rice
3 cups vegetable or mushroom broth
a handful chopped almonds
1 large chopped shallot
half of a finely chopped Anaheim pepper or any pepper of your choice
1 cup dried currants or raisins
1/2 cup feta cheese
2 tablespoons extra virgin olive oil
1 table spoon apple cider vinegar
1 orange zested and juiced
1 small lime zested and juiced
1 teaspoon himalayan pink salt
1/2 teaspoon pepper
1 teaspoon cumin
a pinch cayenne pepper
a handful mint leaves
2 tablespoons vinegar
Lightly rinse the rice in a bowl, transfer it into a pod with soup stock. Cook rice on medium heat for 20-30 minutes. Turn off heat and let rice sit in pan for 10 minutes and stir.
For dressing, mix lime juice, orange juice, salt, pepper, cayenne pepper, cumin, olive oil, vinegar and shallot in a medium bowl.
In large bowl, add rice, chopped almonds, chopped anaheim pepper, dried currants, feta cheese, orange and lime zest. Stir together. Pour dressing over before serving.
For poached eggs, add water to large pan and bring to boil. Add salt and vinegar to simmering water. Crack eggs one at a time for about 5 minutes each. Transfer each egg in cold water in a bowl.
Mix salad with dressing and mint leaves. Serve with a poached egg!