Curried Red Rice & Salmon
Think brown rice is your only choice for healthy rice?
Rice comes in more colors than just white and brown!
Red rice is a healthy, ancient grain with a beautiful russet color and nutty, slightly earthy, aroma and flavor. Pair this deeply colored, antioxidant-rich rice with wild-caught salmon and warming curry to nourish your body.
Red Rice That Is Naturally Red
I’d never worked with red rice before so, of course, I Googled it. There were tons of recipes called “red rice” that were southern in style, and the red in the recipes came from adding tomatoes to white or brown rice.
Turns out there are several varieties of pigmented rice such as this red variety, and even black rice! The pigmented outer layer contains antioxidants — making it far healthier than your typical supermarket rice.
While this lovely rice simmered on my stove top, I kept taking the lid off and breathing in that aroma — because it reminded me of popping fresh pea pods in my mouth in the early summer garden.
Taking the lid off the pan while rice is cooking is a big no-no, but I couldn’t help myself. I cooked this Curried Red Rice and Salmon on a cold, dreary day. Our entire family had a bad case of cabin fever! So when I smelled the fresh pea smell, it was like a welcome getaway.
Suddenly, I was eating fresh peas in a garden on a warm, sunny, summer day.
Curried Red Rice And Salmon
Add salmon to your red rice for the brain-boosting benefits of Omega-3s. Reports have shown that turmeric helps fight inflammation, and you’ll find a healthy amount of that golden yellow goodness in WFN’s curry powder.
Best of all, Curried Red Rice and Salmon is made with real, whole-food ingredients. Warm, comforting, and nourishing, pair this delicious ancient grain dish with a dark, leafy green salad and steamed vegetables for a complete and satisfying meal.
Have you ever tried pigmented rice before? If not, don’t you think this red rice and salmon should be your first try?
- 1cup WFN Red Rice
- 2 cups waterfor soaking
- 2-1/2cups waterfresh, for cooking
- 10 ounces wild-caught salmon, fresh or frozencubed
- 1tablespoon WFN Cold Pressed Coconut Oil
- 1small oniondiced
- 3cloves fresh garlicpressed or minced
- 1-1/2tablespoon WFN Curry Powdermore or less to taste
- 1cup stock (chicken or vegetable)
- 1teaspoon WFN Pink Himalayan Saltor other high-mineral salt
- 1/2teaspoon WFN Ground Black Peppermore or less to taste
- 1/4teaspoon WFN steviaor equivalent amount of preferred sweetening product
- 1 teaspoon WFN Coconut Vinegar
- 2-4 green onionssliced, for garnish
WFN Curry Powder has a nice level of warmth at 1-1/2 tablespoons in this recipe. If you like a lot of heat, add more.
- Dawn Yoder