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Prep time
10 minutes
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Cook time
45 minutes
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Serves
4
Author Notes
Thai red rice is a long grain rice that is unshelled and unpolished with the red husk, bran and germ intact. It is a great source of fiber and contains an impressive array of nutrients and beneficial plant compounds. It takes a bit longer to cook but its worth it when you taste the slightly sweet and nutty flavor. It's a pantry staple in my house. It is also know as Thai Cargo Rice and it can be found in Asian markets and online.
This is a great side dish to accompany any asian protein recipe. I love pairing it with an asian marinated salmon. Enjoy! Let me know what you think. —Fab
Ingredients
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1/2 cup
Thai red cargo rice
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1 1/2 cups
water
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2 tablespoons
grape seed oil
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2
garlic cloves, minced
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1
sweet onion, thinly sliced
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1 1/2 tablespoons
minced fresh ginger
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4 cups
baby bok choy, bottom core removed and sliced thinly
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1 cup
thawed frozen peas
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3 tablespoons
soy sauce
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salt and pepper to taste
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1/4 cup
chopped cilantro
Directions
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Rinse rice and put in a saucepan with 1½ cups water. Bring to a boil over high heat uncovered. Cover and cook over low heat for 25-30 minutes. Start checking at the 20-minute mark for the rice to be tender and the water absorbed. If needed add about a ¼ cup of water and continue until rice is tender. Remove rice from pan and set aside.
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Heat oil in a wok or large deep sauté pan. Add garlic, onion, and ginger and cook over moderate heat stirring occasionally until onions are softened. About 5-7 minutes.
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Add the bok choy and stir-fry over high heat until wilted, about 2 minutes. Add in the rice and the peas and stir to combine and heat through. Add soy sauce and stir well to coat completely.
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Turn off heat, season with salt and pepper to taste and stir in cilantro.
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