Red Rice Salad with Pistachios

Red rice, cauliflower, pistachios, currants and spices provide
an exotic blend for this entertaining-worthy dish.

The New Whole Grains Cookbook, by Robin Asbell, has been around since 2007.  However, it never ceases to amaze me how we don't tire of her recipes.  As more of us seek ways to bring whole grains into our lives and push white processed grains and non-nutritious foods out, this beautiful and informative book offers a plethora of ways to do just that.

Red rice salad may be served hot or cold.  We find that it is a little sweet, a little tangy, and delicious prepared in advance making this a bonus for the cook (and the leftovers are great).  Red rice is available at Trader Joes and other grocers.

serves:  6-8                    prep time:  5 minutes
                                     total cook time:  50 minutes

1 tablespoon canola oil
1 tablespoon chopped fresh ginger
1 tablespoon brown mustard seeds
1 teaspoon turmeric
1/2 teaspoon chili powder

2 cups water
1 cup red rice
1 medium carrot, sliced
2 tablespoons brown sugar
1/2 teaspoon sea salt
2 cups cauliflower florets
1/2 cup dried currants
2 tablespoons lemon juice
2 scallions, sliced
1/2 cup pistachios
 

In a 2-quart pot, heat the oil and add the ginger and mustard seeds.  When you can smell the ginger and the mustard seeds start to pop, add the turmeric and chili powder and cook a few seconds more.  Add the water, rice, carrot slices, brown sugar, and salt, and bring to a boil.  Reduce heat to low and cover.  Cook for 35 minutes.  When the timer goes off, quickly put the cauliflower florets and currants on top of the rice, replace the lid, and cook for another 10 minutes.  Remove from the hot burner and let stand, covered, for another 5 or so minutes.  Stir in the lemon juice and place in a serving bowl.  Top with the scallions and pistachios to serve.

Considering 8 servings per batch, this recipe offers 165 calories, about 3 g fiber, and almost 4 g protein.  Additionally, there is abundant manganese and a huge serving of other minerals and vitamins.  Manganese is important for brain and neural functions and helps to fight free radicals which can damage cell membranes and DNA.  Manganese is present in whole grains, nuts, and seeds so those who eat these foods should not be deficient.  However, as much as 37% of our population may be deficient in this mineral because they don't eat enough of these foods.

- Kim Fielding