Heirloom Ruby Red Rice Salad

Red rice is grown in Europe, Southeast Asia, and the American South. When red rice is cooked, the natural color in its hull dyes the rest of the dish red to pink.
Red rice has 75% more fiber, 13% more protein and 25% less fat than brown rice. You can find it in most grocery and specialty food stores or online. Sometimes it is sold in a medley with other types of rice and grains, which is nice because the variety makes for an appetizing presentation when cooked. Rice is versatile to prepare and a great gluten-free grain. Cook some rice then mix it into a salad and pair with chicken or fish for dinner.

Ruby Red Rice Salad

1/2       cup olive oil, divided
1/2       red onion, peeled and chopped
1          celery rib, chopped fine
2          cloves garlic, minced
1/4       cup pistachios, chopped
1/4      cup chopped dried fruit medley (apricots, dates, cranberries, peaches…)
2          cups cooked red rice, cooled
1/4       teaspoon grated zest of orange
2          tablespoons balsamic vinegar
Sea salt and pepper to taste

Heat 1/4 cup olive oil in a medium sauté pan. Add onion, celery and garlic. Cook over low to medium heat for 5 minutes, add pistachios and continue cooking for 5 minutes, stirring occasionally. Remove from heat. Place cooked rice into a large salad bowl. Add cooked onions and dried fruit. Add orange zest, vinegar, remaining olive oil. Season with salt and pepper to taste.  Optional, mix in a little fresh tarragon.

Cook, Eat, Laugh…Claudia


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