Purple Rice
This delicious purple rice recipe braises red cabbage and red onion in white wine, butter, ginger and garlic to yield a beautiful purple hue to the rice.
Ingredients
- 1/3 cup white wine Dry is best, but any will do except Moscato or Riesling (too sweet)
- 1 1/2 cups chopped red cabbage
- 1 medium red onion, chopped
- 2 tbsp ginger, minced
- 4 garlic cloves, minced
- 1 1/2 cups white rice
- 3 cups water
- 1 tbsp unsalted butter
- 1 1/2 tsp sea salt
- 1 tbsp oil (olive, avocado, coconut, canola...whatever you have)
Instructions
- In a large pot, heat 1 tbsp of oil over medium/high heat. Add chopped red onion and chopped red cabbage to the pot and cook over medium/high heat for about 5 minutes, stirring occasionally.
- Now add the white wine, ginger and garlic. Braise for another 5 minutes uncovered, stirring occasionally.
- Mix in the white rice until fully combined with the cabbage and red onion. Cook for about 1 minute, stirring frequently to prevent burning.
- Add your water: If you are cooking for less/more than 4 people, remember the 1:2 ratio. If you are using 1 cup of rice, use 2 cups of water, 2 cups of rice, 4 cups of water and so on.
- Add your salt and do not stir. Stirring the rice will make it more prone to burning. Place a lid over the top and simmer for 20-25 minutes until all of the water is absorbed. Take off of heat and let sit another 5 minutes with the lid on. Enjoy!
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