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.

Growing Herbs....

This is my first attempt at growing herbs! As you can see the lucky pig and Buddha are there to help out! Please, please, please grow.... something...anything... to be continued....

IPOD - R.I.P. and Memorial Day Eats

I know, I know I'm a bit behind on the times. Lots of traveling, parties, gatherings, etc, etc... no more excuses! Had a next relaxing weekend; drinks, eats, friend filled! However, my Ipod Touch bit the dust (fell in a pool of water)! For all of you that know, I bring my ipod everywhere and plug it in everywhere including dinner parties, friends' houses, other peoples cars, I pretty much take it along with me everywhere and take over the music situation. The good news is that most people don't seem to mind and actually request my much loved playlists. But not anymore, ugh, I'm still in mourning as you can tell.

But Spring is almost officially over and the Summer bbq-ing can begin. Here are a few things I made/ate over the weekend and a recipe for a tri-colored potato salad with Blue Lake green beans and spring onions (adapted from Bon Appetit).

Tri - Colored Potato Salad

1 lbs red potatoes

1 lbs new potatoes

1 lbs purple potatoes

2 spring onions (sliced thinnly)

1/2 lb green beans

1/2 cup parmesan cheese

2 T dijon mustard

1/3 cup lemon juice

1/4 cup olive oil

Salt

Pepper

1. Cube potatoes in quarters and boil, then drain.

2. Blanch green beans and cut into 1" pieces.

3. Mix together dressing of mustard, lemon juice, and olive oil.

4. Toss potatoes, green onions, green beans, parmesan cheese and dressing.

5. Hold in fridge until chilled, then serve.