Red Rice

Red rice is gluten free and packed with fibre, vitamins... B vitamins... and minerals. It is a healthier choice and this colourful grain gives another option for a complex carbohydrate. It has a nutty earthy taste however when blended with a sauce it virtually goes undetected. It is definitely worth a try.  

The rice itself is a gorgeous auburn colour and the scent from the package is truly a unique one. Nutty... earthy... flowery. On the package it states that a portion from the sales of every Wild Tusker product will be donated to the Elephant Orphanage in Pinnawala, Sri Lanka. For more information about Wild Tusker click *here*

I made a tangy Mexican chicken and red rice dish which was then placed into ancient grain with chia tortillas with all the trimmings; guacamole, sour cream, cheese, and veggies to make soft tortillas wraps, that were served with a side salad. They were so delicious! There was enough leftover to make a sort of Sloppy Joes on sourdough buns the next night for dinner. 

Hope everyone had a good weekend and is getting on with their week. - JD      

Coconut Roti

I had an attempt at making Sri Lankan coconut roti. It was fairly simple however I think I could use a bit more practice. They tasted as first attempts go... good and I was pleased. However I need to get my roti on to improve them slightly. The recipe was from a cookbook I have titled 500 pizzas and flatbreads. Roti is great to serve with a spicy meal or have for breakfast or brunch with jam, honey and fresh fruit.   

Sri Lankan Coconut Roti 

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MAKES 12. SERVES 4-6 

2 cups all purpose flour

1/2 teaspoon salt

1 and 1/2 cups shredded coconut

1/4 cup boiling water

1 tablespoon unsalted butter

Combine flour, salt, and coconut in a large bowl. Add enough boiling water to make a soft dough that is not sticky. Turn dough onto lightly floured surface and knead for 5 minutes.

Divide dough into 12 egg-sized pieces, then flatten each one into a 3 inch (8 cm) disc. Place disc between 2 sheets of plastic wrap or parchment paper and roll out to 1/12 in. (4 cm) thickness.

Preheat oven to 275ºF (140ºC). Preheat large skillet (fry pan or crepe pan) over high heat. When skillet is very hot, peel roti off paper and place in skillet. Cook for 1 minute per side, until roti begins to brown.

Place on ovenproof plate in oven to keep warm until serving time. Repeat with other roti. 

Have a good weekend everyone! - JD