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- Makes 6 cups pilaf + 1⅓ cups topper
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Red rice is named for its red bran layer, which gives it a higher antioxidant content than brown rice. Here, this vibrant grain is cooked in a medley of warming Middle Eastern spices to produce the perfect balance of sweet, spicy, and savory flavors. Cubes of earthy acorn or butternut squash and a sprinkling of tangy raisins add delightful contrast to the fragrant rice, absorbing the flavors and adding a slightly creamy texture to the chewy grains. A cooling garnish of minted cucumber adds brightness to the rich dish, ensuring each serving is equal parts comforting and refreshing. Serve this red rice pilaf alongside a hearty main course, such as a falafel platter complete with homemade hummus.
For more vegan pilaf recipes, check out these tasty ideas:
By Juliana Hale,
Ingredients
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 teaspoon Aleppo pepper, or ¾ teaspoon paprika plus ¼ teaspoon cayenne pepper
- ¾ teaspoon sea salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cardamom
- 2½ cups dry red rice
- 1¼ cups chopped peeled acorn squash or butternut squash
- ⅓ cup raisins
- 1⅓ cups finely chopped cucumber
- 2 tablespoons chopped fresh mint
- 1 teaspoon sesame seeds, toasted
Instructions
- In a large saucepan cook onion and garlic over medium 4 minutes or until tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in Aleppo pepper, salt, cinnamon, cloves, and cardamom. Cook 1 minute.
- Add rice and squash; stir to coat. Add 3½ cups water and the raisins. Bring to boiling; reduce heat. Cover and simmer 30 minutes or until liquid is absorbed. Remove from heat; let stand 10 minutes.
- For topper, in a small bowl stir together cucumber, mint, and sesame seeds. Serve with rice mixture.
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