This Himalayan red rice recipe is great with added heat, such as gluten-free hot sauce or chipotle sauce. It is almost reminds me of red beans and white rice, with a slight nutty flavor. However, I would definitely use red rice alone in soup for added protein and fiber. Himalayan red rice is formally known as Bhutanese red rice, but because it is grown in the Himalayan Mountains most people refer to it as Himalayan red rice. It is slightly sticky after cooking and contains more bran than brown rice. It is “rich in B vitamins, iron and calcium. The reddish color of red rice is due to an antioxidant called anthocyanin, which is currently being studied in relation to the alleviation of chronic health conditions.” * Himalayan red rice is not the same as red yeast rice which is associated with the same side effects as statin (high cholesterol) drugs. Red yeast rice is fermented and Himalayan red rice is not.
See nutritional facts for red rice.
A healthier choice for rice, Himalayan red rice, can be added to white or brown rice, just as you would wild rice, not just for texture, but for health!
- 3/4 cup organic yellow onion, chopped
- 2 teaspoons extra virgin olive oil for sautéing
- 1 cup long grain Himalayan Red Rice
- 2 cups gluten-free, low sodium chicken broth
- 2 cups cooked white rice
- Preheat a medium sized sauce pan with oil.
- Add onion and sauté onion until tender, about 15 minutes; set aside.
- Add broth and rice to a medium size pot, stir, cover and cook for 45-50 minutes or until tender.
- Add cooked white rice, sautéed onion and toss. Serve warm.