I was given this special red rice and asked to make something with it. I wasn’t feeling particularly inspired or ambitious today, so I didn’t do much in the way of a recipe, but luckily the rice is almost enough on its own. If you can find it, I recommend it—it has the heartiness of brown rice and it maintains its deep red color so it makes a beautiful dish.
For the rice:
Combine 3 cups water, 2 cups rice and a pinch of salt. Bring to a boil over high heat. Cover, reduce heat and simmer for about 20 minutes. Remove from heat. Let stand covered for a few minutes to cool.
For the rest:
One head broccolini, rinsed and chopped
3 cloves of garlic, minced or crushed
1/2 red onion, chopped
1/2 white onion, chopped
3 tbsp soy sauce
1/2 cup vegetable broth
1 sprig dried rosemary
Sauté the onions in a large pan coated with olive oil. Once they are on their way to translucent, add the broccolini. Wait about five minutes, stirring incrementally, then add the garlic, broth, soy sauce, and rosemary. Let it all get nice and incorporated and then let it cool. Mix the vegetables into the rice and enjoy!