Red Rice Lunchbox

It’s incredible how red rice tastes different from the usual varieties. It takes ages longer to cook but the result tastes as if you’re eating chopped roasted nuts instead of plain rice. Incredible. The only question I haven’t found a straightforwards answer to is why does it taste so good and how do they grow it? One source said it has something to do with mushroom-rice symbiosis and I like to believe that source, but I lost the reference. Anyone has an idea why red rice is red or why/whether it’s healthier than the other varieties?

Nutty Red Rice Chicken Salad

150g chicken breast
1 tsp olive oil
30g red rice
3 tbsp red wine vinegar
1 tbsp linseeds
1 tbsp sunflower seeds
2 spring onions
4 lettuce leaves
½ tsp salt
½ tsp black pepper

Boil the rice in salted water at medium heat for 40 minutes or until soft. Heat the olive oil on a frying pan. Roast the sunflower seeds and linseeds in oil for a minute or two. Meanwhile chop the chicken breast and add it to the seeds. Fry until the chicken is nearly cooked then add the red wine vinegar, black pepper, shredded lettuce and chopped spring onions. Continue frying for a few minutes, stirring continuously until the vinegar has evaporated. Pour everything into a bowl and mix in the cooked rice.

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