my red and black rice served with beef rangdang and coconut milk veg stew...
When I was growing up, my grandmother often made some kind of spicy beef stew, red rice, and fresh veg in her village home in bangladesh.
This dish of mine [specially made for my son, who these days needs to eat a lot of protein and greens] is an homage to my south asian heritage; infused with aromatic spices and herbs like lemongrass, ginger, kaffir leaves, star anise, and fresh turmeric.
red and black rice...
"Red rice is also bundled with flavonoids such as anthocyanins, apigenin, myricetin, and quercetin. As such, red rice is more effective than brown rice as it helps the body fight cancer-causing free radicals. Additionally, red rice also helps in reducing inflammation, controlling cholesterol levels as well as lowering blood pressure.
Black rice is also known as the Forbidden rice, and the reason for this is that this rice was reserved only for the royal people in ancient China. For a much longer time, black rice was included in Chinese cuisine. This rice variety is jet black in color which normally turns purplish when cooked. As per studies, black rice boasts the highest antioxidant activity which makes it a nutritious choice for consumption. Black rice comes packed with antioxidants, fiber, protein, phytonutrients, phytochemicals, iron, and vitamins. Consumption of black rice also helps in shedding weight, detoxifying the body, reducing the risk of diabetes as well as cancer, etc.” -- Archana Kabra
veg stew in cocunut milk...
parsnip, carrot, cheakpeas cooked with fresh shallots, garlic, turmeric, ginger, palm sugar, lime, and cocunut milk...
beef rangdang...
See more on my beef randang dish here.
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