Madagascar Pink Rice Pilaf with Roasted Red Chili & Orange

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by Michael Mormino

about 1 year ago

The Madagascar Pink Rice is both basic and revolutionary. With a growing yield 3 times that of regular rice and comparatively low water consumption, it has helped a growing community of farmers in Madagascar grow their business and thrive.

This rice was brought back from extinction from a mere 10 grains that stuck to the inside of a rice bag and it now brings back native biodiversity to the growing region. It has twice the fiber of brown rice, but because it is milled on one side of the grain, water and steam can cook the rice from inside, leaving most of the original fiber but only taking a goof-proof 18 minutes to cook. Flavor-wise, it’s nutty, with a light vanilla or caramel quality.

Madagascar Pink Rice is truly a revolutionary grain and I want the world to know about it.

Makes 2 1/2 C

Madagascar Pink Rice Pilaf with Roasted Red Chili & Orange:

  • 1 tablespoon Roasted Red Chili Paste (for substitutions, see below)
  • 1/2 tablespoon Olive or coconut oil
  • 1 cup Madagascar Pink Rice
  • 2 cups Orange juice
  • 4 scallions, chopped
  • 1/4 cup almonds, slivered, toasted
  • Salt and pepper, to taste
  • Fresh zest of lime, lemon, or other citrus fruit.
  1. In a heavy bottomed medium saucepot, warm the oil and add the red chili paste. Allow the chili paste to bloom and release its aroma. Toss the dry rice grains and and almonds to the pot and stir, coating the grains and releasing their flavors to the pot.
  2. Add the liquids and bring to a simmer. Over low heat, allow to simmer for 18 to 20 minutes or until all rice is absorbed.
  3. Add the chopped scallions and fresh zest at the end of the cooking time. If desired, garnish with thinly sliced green onions.

Substitutions, notes and serving suggestions:

  1. Touch of Thai brand Roasted Red Chili Paste is a moderately spicy paste with complex toasted notes and is definitely the preferred choice for this recipe. Substitutions are: Red curry paste (to taste, as these products vary widely in heat and intensity) or a mixture of a scant 1/8 TBS of sambal paste with a touch of brown sugar and yellow curry powder. As listed above, bloom the flavors in the oil before tossing the dry grains. 1 cup vegetable broth may be substituted for half of the orange juice if desired.
  2. This rice dish pairs well with oilier fish like mahi and tuna and can work well with salmon. Sear the fish in a hot pan or grill to get toasty caramelized notes on the surface before continuing to cook the fish. Pineapple tossed with black pepper and brown sugar, then grilled or caramelized in a hot broiler is a great accompaniment to the dish.
Edamam

Nutrition Info:

PER SERVING:

  • 584 calories
  • 11g total fat
  • 1g saturated fat
  • 0mg cholesterol
  • 776mg sodium
  • 110g carbohydrate (4g dietary fiber, 22g sugar)
  • 12g protein
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