Himalayan Red Rice

One of the vendors from work sent a bunch of rice and grains into the office. I love rice and grains, not only because they are fun to cook with but can be packed with nutrients. I’d never had red rice before. Apparently it comes from the mountains of the Himalayans but is also grown in France. Read more about it here.

To cook it, the ratio is the same, 1 : 2, rice to water. I decided to make a stir fry rendition with vegetables and tofu. It came out vibrant and colorful. I loved the texture of the rice too, slightly crunchy not overwhelming. It soaked up the flavors of the soy sauce, ginger, garlic nicely. Here’s the recipe.

Red Rice Stir Fry

2 cup of prepared Red Rice

½ cup Peas

½ cup diced Onions

½ cup Soy Sauce

2 T of diced Garlic

1 cup Cabbage

1 cup of cubed Tofu, firm or extra form

Seasame Seeds as garnish

Salt and Pepper




1. Sautee onions and garlic on medium heat.

2. Add cabbage and cook down.

3. Add red rice, stir all ingredients and add in soy sauce.

4. Mix and cook for about 5-6 minutes or until ingredients are well distributed.

5. Garnish with sesame seeds.