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 was 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. 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 curry powder.
Best of all, Curried Red Rice and Salmon are 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 red rice
- 2 cups waterfor soaking
- 2-1/2cups waterfresh, for cooking
- 10 ounces wild-caught salmon, fresh or frozencubed
- 1tablespoon Wildly Organic Cold Pressed Coconut Oil
- 1small oniondiced
- 3cloves fresh garlicpressed or minced
- 1-1/2tablespoon curry powdermore or less to taste
- 1cup stock (chicken or vegetable)
- 1teaspoon Wildly Organic Himalayan Pink Saltor other high-mineral salt
- 1/2teaspoon Black peppermore or less to taste
- 1/4teaspoon steviaor equivalent amount of preferred sweetening product
- 1 teaspoon coconut vinegar
- 2-4 green onionssliced, for garnish
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Soak rice in a bowl with 2 cups of water for one hour.
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Drain rice and add to a medium-sized saucepan with 2 1/2 cups of fresh water.
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Bring to a boil, then cover and simmer for 20-30 minutes or until rice is tender.
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While rice is cooking, dice onion and mince or press garlic.
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When rice is done cooking, drain any excess liquid and set the rice aside.
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Slice green onions for garnish.
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In same sauce pan, melt coconut oil.
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Add diced onion and sauté for 2-3 minutes, then add garlic and sauté for 1 more minute.
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Add cubed salmon and cook, stirring frequently, for about 5 minutes or until salmon is just cooked through.
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Add cooked rice, chicken broth, curry powder, salt, stevia, and coconut vinegar and combine well.
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Cook for a few minutes until heated through.
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Top with sliced green onions and serve.
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.
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