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21⁄4 cups water
1 cup dry Qidhan black rice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
2/3 cup chopped fresh herbs (basil, mint, and/or parsley)
2/3 cup thinly sliced scallion greens (green parts only)
1 cup crumbled feta cheese (about 4 ounces)
2 cups halved cherry tomatoes
1/3 cup chopped walnuts
1/2 English cucumber, chopped
1. In a medium saucepan, bring water to a boil over high heat. Stir in rice, reduce the heat, cover and simmer until rice is tender and water has been absorbed, 35
to 40 minutes. Remove from the heat and allow rice to steam for 5 more minutes with the lid on. Then, remove the lid and allow the rice to cool until it is close to room temperature.
2. Stir in the salt, pepper, lemon juice, olive oil, herbs, scallion greens, crumbled feta, cherry tomatoes, walnuts, and cucumber. Serve promptly, or refrigerate tightly covered until serving.
A traditional south Indian delicacy, avial with red rice is a popular Kerala dish that comes with the goodness of a host of vegetables like drumsticks, potatoes, raw banana, raw mango and carrots along with green chillies. Served with black/red rice, this is a perfect lunch recipe to prepare at home.
1 cup Qidhan black or Red rice
7 cups water
1 Raw banana
Small raw mango (one piece)
1 tbsp sour curd
5 Bean sticks
1 large onion
1 tsp turmeric
1 cup water
1.Boil red rice in 7 cups of water for an hour.
2.Boil potatoes and carrots separately and keep aside.
3.Take some water in a saucepan. Add chopped raw banana, drumsticks, beans, onion and raw mango.
4.Then season with salt and turmeric powder. Stir well and let it steam for 2-3 minutes.
5.Then add green chillies, coconut oil and mustard seeds.
6.Once the vegetables are steamed, add the boiled potato and carrot along with some curd.
7.Finally add mustard seeds with coconut oil and mix it well.