Red rice is combined with caramelized onions, fresh chopped garlic, peanuts, carrots and cilantro to create a hearty and satisfying side dish. Red rice is a whole grain rice with a nutty flavor, providing about 2-3 grams of fiber per serving. The dish combines the goodness of whole grains with antioxidant rich carrots and garlic. The peanuts add an unexpected crunch along with healthful mono unsaturated fats. Gluten free, vegan.
Serving size: 1/2 cup, cooked
1 cup raw red rice, rinsed
1.5 tbsp peanut oil
3 tbsp peanuts, roasted, without skin
1 large yellow onion, sliced into thin slivers
1 jalapeno pepper, seeded and chopped
3/4 cup carrots, cut into 2″ julienne strips
3/4 cup frozen corn
1/2 tsp chili powder (optional)
2 cloves garlic, finely chopped
1/4 tsp salt
pinch of turmeric
2 tbsp fresh cilantro, divided
- Prepare red rice according to package instructions and set aside.
- Heat peanut oil in a thick bottomed pan.
- Add fresh chopped garlic and saute until it turns a light golden brown. Watch for signs of burning and regulate heat accordingly
- Add the jalapeno pepper and saute for a few more seconds.
- Add the slivered onions and saute for several minutes until they caramelize and turn a light golden brow
- With a slotted spoon, remove a tablespoon or two of the caramelized onions and set aside on a paper towel.
- Add the roasted peanuts, turmeric, chili powder, 1 tbsp of cilantro. Add the carrots, stirring gently.
- Add 2-3 of tablespoons of water to the pan, turn down the heat, cover with a lid and allow to simmer for a couple of minutes until carrots are crisp tender.
- Open the lid, and stir in the corn and salt, cooking for a few minutes, until any water in the pan completely evaporates.
- Now fold the cooked red rice into the mixture in the pan until thoroughly mixed.
- Serve hot, garnished with the remaining tablespoon of cilantro and thecaramelized onions set aside in step 6.
Chef’s tip: If you like spicy food, do not remove the inner white membrane in the jalapeno peppers as this part is concentrated in capsaicin, the active ingredient in peppers that contributes to the heat and spicy flavor and which has been associated with healthful benefits. If you prefer a milder flavor, remove the inner membrane and omit the chili powder in the recipe.
Diabetic exchanges: Per 1/2 cup serving: 2 carb servings, 1 fat serving.
Disclaimer: This blog is strictly for informational purposes and should not be construed as medical advice. Please consult your Doctor or Registered Dietitian for recommendations tailored for your specific needs.