Creative Dining: Savory Red Rice with Pecans and Goat Cheese

NEW YORK, New York

I found Camargue red rice at TJMaxx a few weeks ago, and used it in the Sweet Plum Rice I made for the first Creative Dining for One installment. It is very toothsome, and has a nice nutty flavor, which makes it much more filling than plain, brown or basmati rice. As such, it has a little too much body for a side dish, but as the base for a vegetarian main dish it is absolutely ideal.

1 scallion, finely chopped
1 clove garlic, finely chopped
1 tbsp. olive oil
1 cup cooked red rice
handful of pecans
goat cheese

Heat olive oil in small skillet over medium-high heat until shimmering, then turn heat down to medium-low and add scallion and garlic. Stir-fry gently until softened and shiny but still brightly colored - be careful not to turn the heat up too high and burn the garlic! Add the rice, and stir gently over the heat to mix well. Add the pecans, mix gently to heat through. Serve topped with bits of goat cheese.

*If you were feeling ambitious or needed a good wrist-strengthener, you could toast the pecans in a dry skillet before cooking the scallions and garlic.

*If you wanted to do more of a fried rice-type version with higher protein or are allergic to nuts, after stir-frying the scallion and garlic, you could stir a beaten egg into the pan and scramble it gently with the vegetables. Break up the curds of egg into smallish bits with your spatula and make sure it's cooked through before stirring in the rice.