Is that an 8 minute hardboiled egg? It looks perfect, and my mouth is watering just looking at is creamy yolk.

Wow! I’ve been curious about what you use red rice for! That salad looks great. I wrote a post about red rice recently wondering how it stacks up to brown rice nutrition-wise.

Hi Flutter…You asked if it was ok to leave the molasses out. I am also not found of molasses and found a great substitute, it’s called Wax Orchards Grape Sweet. It’s got the dark color of molasses and works the same without the molasses taste. It’s made of concentrated white grape juice. So if you can find it, try that substitute.
Bina

That is a beautiful dish…the egg really pops on that bed of rice!

I can never seem to find a very flavorful rice dish. This one looks great and I cannot wait to add it to our menu!

Thanks for this posting. Just what I needed to do justice to the bag of Himalayan Red Rice that has been taunting me each time I open the cupboard door! Yelling, “cook me, cook me, cook me”. I plan to substitute edamame for the eggs.

I bought a bag of red rice for the first time last year and it sat in my pantry because I wasn’t exactly sure how to cook it (it didn’t have any instructions on the bag). I searched everywhere on the internet trying to get some info on red rice but didn’t have much luck.
I eventually decided I would just boil it until tender rather than trying to guess the exact amount of water and cooking time and when I went to rinse it, I realized the bag was filled with tiny bugs. Needless to say, I never got to try the red rice! I think I’ll go search for it again though now that I have some cooking instructions. Thanks for the great recipe!

Heidi,
I picked up some Alter-Eco Ruby Rice last week at our local co-op – it added a nice twist to my take on red beans and rice.
I have about a cup left and I’ll have to try this recipe out. I have to admit though that I’ve never thought of sauteing hardboiled eggs and I am a little wary of it .

Your photography is so incredibly inspiring. Keep at it!

This is perfect timing! I just picked up a bag of red rice from out local Asian market and I had no idea what to do with it. I had never seen or heard of it before. This recipe looks great.

I completely agree, every time I walk into New York’s Kalustyans, I’m completely captivated by the range of rices. Even though I very rarely cook rice at home, I’m always drawn to buy some. Our absolute favorite is “forbidden rice,” a kind of black rice which has the whole bran and is high in nutrients as well as delicious in a carrot-scallion pilaf!

anne:
Keep your ginger in the freezer. When you grate it frozen it’s a breeze, and there are no residual fibers. Peeling is easier too.

@anne
try using a microplane rather than a standard cheese grater.

I agree – sometimes you need to shake things up a bit to appreciate the goodness of all your options. In Korea we used to eat different types of rice all the time, some times it was purple!
B
http://handtomouthkitchen.wordpress.com

Just the sort of lunch recipe I’m looking for! Thank you.

Heidi, I notice you said you grated the ginger instead of chopping it… I have the most terrible time grating ginger. I usually end up with a puddle of ginger juice and a hunk of fibery ginger strands that I can’t drag across the grater anymore for fear of grating my fingers. Do you have any tricks or hints?

This recipe sounds absolutely delicious, and I cannot wait to try it! I’ve never seen red rice at my local store. Do you know of a source where I can buy online?

There was a rice seller in Cork, Ireland, when we lived there that introduced me to red rice. Once I figured out how long it needed to cook I really liked it….
Very nutty tasting. I haven’t seen it in the markets here yet, but, then I am in the backwaters….
Salad sounds wonderful!

Heidi,
What a coincidence! I was just looking at Robin Asbell’s New Whole Grains Cookbook yesterday. I’m glad to hear your thoughts on it. Guess I’ll have to pick me up a copy.
Also, does the fact that you’re using Alter-Eco’s rice from Thailand mean that you’re not on the ‘eat local’ bandwagon?

It’s very interesting, I have never tried red rice.. I will look for it next time I shop. Thank you for sharing the recipe.
Margot

It’s very interesting, I have never tried red rice.. I will look for it next time I shop. Thank you for sharing the recipe.
Margot

I haven’t seen a rice salad in AGES. Yours looks great.
Nice egg too.
I’ll be doing this one.

My husband the herbivore would love this. I’ve finally got him to start eating locally grown, cage free eggs.

H, do you think it would be ok to leave the molasses out?

Wow…just reading this recipe makes me feel healthy…I can’t wait to try it! Thanks.

Whoa, this is a seriously gorgeous salad–and sounds delicious as well It’s definitely on my “to try” list–thanks!

I have some red rice in my pantry that I picked up on a whim (it was too pretty to leave in the store) a while back. I had been wondering what to do with it. This gives me some ideas. Thanks.

Heidi, I’m a longtime lurker who is briefly coming out of the woodwork to tell you: I bought Super Natural Cooking yesterday. I don’t think I’ve been this excited about a cookbook–ever! I can’t wait to start trying recipes. Thank you so much for such a gorgeous contribution to the cookbook world.

This looks delicious. I always have coconut milk in my cupboard that I don’t know what to do with! I can’t wait to try this out.

That looks really good. We have a variety of red rice in India called rosematta rice but have never attempted to put it in a salad. That would be a nice twist.