raw purple rice

Raw purple rice. It turns a brighter purple when you cook it!

Editor’s Note: this was written a while ago.  Since that time, we’ve lost access to the Ifugao violet rice we write about.  Don’t worry — you can use any sticky or semi-sticky rice you want!  A plain brown sticky rice is just fine.  Or try a Chinese black rice.  Or (not sticky, but small grain) a South Indian sonamasuri rice…

Ifugao violet glutinous rice, which you can find in our bulk bins, is still grown and irrigated on the same rice terraces that were constructed in the Philippines by people called the Ifugaos more than 3,000 years ago. Their efforts, it is said, match the effort that went into building the Egyptian pyramids.  Located in the mountainous province of Ifugao, these rice terraces with thousands of adjacent fruit trees were built by the people for the people (unlike many wonders built for kings or the wealthy).

I’ve been having fun exploring the exotic rices we have in our bulk bins, and this one cooks up to be a dark crimson purple.  It’s sticky to boot, which is fun.  Of course you can use another rice instead.  If you choose to use a brown rice, add an extra ½ C water.

Makes enough for 4

1½  C water 2  carrots (about 4 C sliced)
1 C Ifugao violet glutinous rice about 4 C sliced purple/red cabbage
1 tsp Celtic or Himalayan sea salt about 4 C chopped greens like chard, kale, collards, spinach
¼ C extra virgin olive oil (EVOO), butter or coconut oil 1 tsp Spike seasoning*

Add water, rice and salt to a small pot with tight-fitting lid.  Bring water to a boil, cover pot and simmer rice on lowest flame possible for 30 minutes.

In a large skillet gently warm EVOO, butter or coconut oil.  Add onion and sauté 5 minutes.  While onion is sautéing, rinse carrot but don’t peel.  Depending upon size of carrot, halve lengthwise and then slice, or just slice into ¼-inch slices.  Slice cabbage about the same thickness.  Shake greens under water and then chop into bite-sized pieces.  Add veggies to skillet and give a good stir.   Add 1 C water and cover skillet.  Cook vegetables on low for 5-10 minutes (we all like different degrees of crunch.)  Add another spoonful of EVOO or butter to veggies if you want together with the tsp of Spike.  Stir again.

To serve, divide cooked rice and place on one side of plate.  Spoon those lovely, colorful vegetables onto the other side.  Garnish with protein of your choice (sustainably-grown seafood, chicken, tofu, etc.  In honor of the Philippines, you could even garnish the plate with some mango or violets… Voila!