Best Red Rice Green Rice Recipes

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BROWN RICE AND BARLEY SALAD WITH SPROUTED RED LENTILS AND GREEN BEANS



Brown Rice and Barley Salad with Sprouted Red Lentils and Green Beans image

This hearty salad, dressed with a creamy, spicy dressing, can be made with a number of different grains. I've been making iterations of this hearty whole grain salad tossed with a creamy, curry-spiced dressing since my earliest days of vegetarian cooking. My choice of grains for this version was a function of what I found in my pantry and my refrigerator: -- enough brown rice and barley to combine for a salad but not enough for a more substantial dish. Farro or spelt would also work. The split red lentils, soaked just long enough to soften and begin to sprout, contribute color and texture along with their grassy flavor. Tossing the grains with lemon juice while they're still warm intensifies the flavors in the salad.

Provided by Martha Rose Shulman

Categories     dinner, lunch, salads and dressings, vegetables, appetizer, main course, side dish

Yield Serves 6

Number Of Ingredients 20

1/3 cup barley
Salt to taste
1/2 cup brown rice (short or long -grain)
2 tablespoons fresh lemon juice
1 tablespoon mayonnaise
1/4 cup plain yogurt
1 teaspoon curry powder
1/2 teaspoon lightly toasted cumin seeds, ground
1/4 teaspoon mild chili powder
2 tablespoons lemon juice
Salt to taste
1/4 cup grapeseed oil
2 tablespoons split red lentils, soaked for 2 hours or longer in water to cover and drained (1/4 cup soaked)
1 cup diced European or Japanese cucumber
3 ounces green beans, blanched for 4 minutes and cut in 1-inch lengths (about 1/2 cup)
1 small green pepper, either sweet or hot, cut in small dice
1/4 cup raisins or finely diced plums or pluots
2 tablespoons chopped chives
1/4 cup chopped cilantro
2 teaspoons nigella seeds

Steps:

  • To cook barley, bring 1 quart water to a boil in a medium-size saucepan, add salt to taste and barley. Boil like pasta for 40 to 50 minutes, until tender (some stores now sell par-boiled barley, which takes 15 to 20 minutes - not the 10 minutes that the package says to cook it). Turn off heat, drain, return barley to the pot, cover pot with a towel and return lid. Let sit for 10 minutes or longer.
  • While barley is cooking, cook rice in another saucepan. Combine with 1 cup and plus 2 tablespoons water and salt to taste and bring to a boil. Reduce heat, cover and simmer over low heat for 30 to 40 minutes, until water has been absorbed by the rice. Turn off heat, cover pot with a dish towel and return lid. Let sit for 10 minutes or longer.
  • Transfer cooked barley and rice to a bowl (you should have 2 1/2 to 3 cups cooked grains) and toss with 2 tablespoons fresh lemon juice. Allow to cool if desired.
  • Make dressing. In a bowl or jar, whisk or shake together mayonnaise, yogurt, curry powder, ground cumin, chili powder, lemon juice, salt, and grapeseed oil. The mixture should be creamy. Taste and adjust salt.
  • Combine all of the salad ingredients except the nigella seeds and toss with dressing. Transfer to a platter, a salad bowl or individual plates. Sprinkle nigella seeds over each serving.

Nutrition Facts : @context http, Calories 249, UnsaturatedFat 11 grams, Carbohydrate 31 grams, Fat 13 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 266 milligrams, Sugar 6 grams

THAI RED RICE AND FRENCH GREEN LENTIL SALAD



Thai Red Rice and French Green Lentil Salad image

Thai red rice and French green lentils, both full of nutrition, make for a healthy salad with a crunchy texture and nutty yet delicate flavor. This salad is great on its own but really shines when accompanied with spicy dishes. The rice is full of B vitamins and the lentils are packed full of vitamins and minerals; this salad is as good for you as it is delicious!

Provided by Buckwheat Queen

Categories     Salad

Time 2h5m

Yield 8

Number Of Ingredients 10

1 cup Thai red rice (cargo rice)
1 cup French green lentils (lentilles du Puy)
6 cups water, divided
1 teaspoon salt, divided
1 bay leaf
1 cup fresh peas, hulled
½ cup light vegetable oil
⅓ cup slivered almonds
2 tablespoons chopped fresh parsley
2 tablespoons freshly squeezed lime juice, or more to taste

Steps:

  • Soak red rice in a bowl of fresh water for 30 minutes. Soak lentils in fresh water in a separate bowl for 30 minutes. Drain both rice and lentils into separate pots.
  • Add 3 cups of water and 1/2 teaspoon salt to the pot of rice and bring to a boil over medium-high heat. Reduce heat and simmer, covered, until water has been absorbed and rice is tender, but not soft, about 20 minutes.
  • Add 3 cups of water, 1/2 teaspoon salt, and bay leaf to the pot of lentils and bring to a boil over medium-high heat. Boil lentils for 15 minutes. Add peas, reduce heat, and simmer until the water has been absorbed or the legumes are tender, not soft, 5 to 10 minutes more.
  • Drain rice and lentils; discard bay leaf. Transfer to a large serving bowl and allow to cool slightly. Mix in oil, almonds, parsley, and lime juice. Gently fold the ingredients until they are evenly combined. Allow to rest either at room temperature or in the refrigerator before serving, about 1 hour.

Nutrition Facts : Calories 323.5 calories, Carbohydrate 36.1 g, Fat 17.1 g, Fiber 5 g, Protein 8.8 g, SaturatedFat 2.2 g, Sodium 300.6 mg, Sugar 0.8 g

LAYERED RICE SALAD WITH RED AND GREEN SALSAS



Layered Rice Salad with Red and Green Salsas image

Categories     Salad     Bean     Rice     Side     Picnic     Basil     Bell Pepper     Chill     Sour Cream     Bon Appétit     Sugar Conscious

Yield Serves 12

Number Of Ingredients 24

Rice
5 1/2 cups water
1 tablespoon plus 1 teaspoon olive oil
1 1/2 teaspoons salt
2 cups long-grain white rice
Green salsa
9 tomatillos,* husked, coarsely chopped
1 1/2 cups chopped green bell peppers
3/4 cup chopped green onions (dark green parts only)
1/2 cup chopped fresh basil
2 tablespoons olive oil
Beans
2 15-ounce cans black beans, drained, rinsed
2 teaspoons ground coriander
1 teaspoon onion salt
Red salsa
1 cup purchased medium-hot red salsa
2 cups chopped red bell peppers
1/2 cup chopped red onion
1/3 cup chopped fresh parsley
1 tablespoon olive oil
1 cup sour cream
3 tablespoons thinly sliced fresh basil
*A green tomato-like vegetable with a paper-thin husk. Available at Latin American markets and some supermarkets.

Steps:

  • For rice:
  • Combine water, olive oil and salt in large saucepan. Bring to boil. Add rice. Return to boil. Reduce heat to low. Cover saucepan and cook until liquid is absorbed and rice is tender, about 20 minutes. Fluff rice with fork. Transfer to baking sheet and cool completely. Season to taste with salt and pepper.
  • For green salsa:
  • Combine all ingredients in large bowl. Toss to blend. Season to taste with salt and pepper.
  • For beans:
  • Mix beans, coriander and onion salt in medium bowl.
  • For red salsa:
  • Mix purchased salsa, bell peppers, onion, parsley and oil in another large bowl. Season to taste with salt and pepper.
  • Spoon 2 cups rice into 4-quart clear glass bowl. Spoon green salsa evenly over rice. Spoon another 2 cups rice evenly over salsa. Spread sour cream over rice. Spoon all but 1/4 cup beans over sour cream. Spread remaining rice over beans. Spread red salsa over rice. Sprinkle remaining 1/4 cup beans over salad. Cover and refrigerate at least 1 hour or up to 8 hours. Sprinkle with basil.

GREEN AND RED TOMATO RICE



Green and Red Tomato Rice image

Another recipe from my favorite Italian cookbook "The North End Italian Cookbook". I'm dying to try this recipe but my green tomatoes are still to young.

Provided by Lorac

Categories     White Rice

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 tablespoon olive oil
1 large soft green tomato, chopped
1 large ripe tomatoes, chopped
1 small onion, chopped
1 clove garlic, chopped
salt & fresh ground pepper
1 cup converted rice, washed

Steps:

  • Add oil to a medium size sauce pan.
  • Add chopped vegetables and saute over medium heat until tender.
  • Add 2 1/2 cups water, salt and pepper, cover and bring to a boil.
  • Add rice, stir and cover.
  • Reduce heat and simmer 15 minutes.
  • Remove pan from heat and let sit until liquid is absorbed and rice is fluffy.

Nutrition Facts : Calories 154.5, Fat 2.7, SaturatedFat 0.4, Sodium 6.9, Carbohydrate 29.1, Fiber 1.6, Sugar 2.6, Protein 3.3

RED RICE, GREEN RICE



Red Rice, Green Rice image

Can you tell I love rice? I can't say which one of these recipes I prefer-the spicy, tomatoey red rice or the poblano and herb flavors in the green rice variation. They are both full of flavor and complement countless dishes. Serve either one with Jalapeño-roast Pork (p. 269), and your favorite spicy black beans or grilled fish, chicken, or shrimp.

Yield makes 4 servings

Number Of Ingredients 21

3 tablespoons olive oil
1 small onion, chopped
4 garlic cloves
4 roma or 2 large tomatoes, halved
2 ancho chiles, toasted
1 teaspoon dried Mexican oregano
1/4 teaspoon ground cloves
1/4 teaspoon ground cumin
2 cups Chicken Stock (p. 206) or Vegetable Stock (p. 204)
2 cups medium- or long-grain rice
1 teaspoon salt
1 medium onion, chopped
2 poblano peppers, roasted, peeled, seeded, and chopped (see roasting technique, p. 122)
1 cup coarsely chopped cilantro
1/2 cup chopped scallions
2 garlic cloves, coarsely chopped
1/2 teaspoon ground cumin
2 cups Chicken Stock (p. 206) or Vegetable Stock (p. 204) (unsalted)
2 tablespoons olive oil
2 cups medium- or long-grain rice
1 teaspoon salt

Steps:

  • Preheat the oven to 450°F.
  • Toss 2 tablespoons olive oil with the onion, garlic, and tomatoes and spread on a baking sheet. Roast for 15 minutes, turning once, until the vegetables are charred and breaking down. Place the chiles in a small bowl and cover them with hot water. Soak for 15 minutes, then drain, stem, and seed. Scrape the charred vegetables into a food processor or blender with the chiles and spices and process with 1 cup of stock, until you have a liquidy paste. Heat the remaining tablespoon of oil in a 2-quart saucepan or deep skillet with a tight-fitting lid over medium-high heat, and add the rice. Cook, stirring briskly, for about 5 minutes, until the rice becomes opaque and is just starting to turn lightly golden. Add the chile paste and cook for about 2 minutes, then add the remaining stock and salt and bring to a boil. Lower the heat, cover, and cook for 15 minutes, then remove the pan from the heat and let it stand, covered, for another 5-10 minutes. Fluff the rice with a fork and serve.
  • Place the onion, peppers, cilantro, scallions, garlic, and cumin in a blender and puree with 1 or 2 cups of the stock. Heat the olive oil in a 2-quart saucepan or deep skillet with a tight-fitting lid over medium-high heat and add the rice. Cook, stirring briskly, for about 5 minutes, until the rice becomes opaque and is just starting to turn light golden. Stir in the puree and cook for 2-3 minutes, then add the salt and remaining stock. Bring the rice to a boil, cover, lower the heat, and cook for 15 minutes. Remove the pan from the heat, still covered, and let it sit for another 5 or 10 minutes. Fluff the rice with a fork and serve.

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