All Photos © Christine Elise McCarthy 2016
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Riceberry Rice is the new variety of rice that has been bred in Thailand. The rice is deep purple in colour; this rich dark colour is typical of plants that yield high nutrition. Rice berry rice is cross pollination of three hardy and loved rice strains; they are:
- Thai Hom Mali Race – also known as fragrant jasmine rice, the highest quality and most sort after rice in the world, after cooking it retains its structure but takes on a soft fluffy consistency.
- Hom Nin Rice – has well known and documented antioxidant properties, but this grain can become a little chewy if it isn’t cooked through.
- Khao Dawk Mali 105 – a hardy seed which will grow in a broad range of agricultural environments.
The cross-pollination of these three rice plants has resulted in Riceberry Rice, a new and exciting rice variety. Riceberry takes on the best attributes of each of the grains that were used in its inception. The light fluffy texture and flavour from Thai jasmine rice, high in minerals and antioxidants from Hom Nin rice and hardy and high yield characteristics of Khao Dawk Mali 105.
Riceberry Rice Nutrition Profile
Riceberry rice is rich in many antioxidant that help our immune system stay healthy. It contains significant levels of:
- Gama Oryzanol
- Vitamin E
- Folic Acid
- Bran Oil
These antioxidants, vitamins and minerals give riceberry rice a nutrition profile that is relatively unique. The dark purple colour it matures signifies it high nutrition content and gives it a unique appearance when served.
The rice is also extremely high in fiber and bran oil, this natural aids digestion and helps keep the stomach free from disease.
Thai Rice Glycemic Index
Riceberry rice has been graded as low-medium in the glycemic index. The abundant fiber and bran oil which it contains helps to reduce the risks of diabetes by hindering the absorption of sugars into the blood through the stomach. It also helps the pancreas function better.
As to the Fiery Vegan Korean Gochujang Sticky Chicken – this recipe is genuinely VERY spicy! VERY. If you do not like spice – maybe lose the serranos & the chili oil. Once you have all the ingredients ready – it only takes about ten minutes to make. Gochujang is a staple ingredient in Korean food & is sort of like a thick, spicy ketchup. If your local or Asian markets do not carry it – look to Amazon.
Fiery Spicy Vegan Korean Gochujang Sticky Chicken with Thai Rice Berry
9-12 oz vegan chicken (I always use Beyond Meat – if it available) – cubed
1 TBS olive oil (or other oil)
1 small onion – diced
2 serrano chilies (optional – lose if you don’t like a LOT of spice) – diced & seeded (the seeds are hot – and I used them)
1/2 cup gochujang
5 garlic cloves (or 2-3 TBS garlic paste) – I used jarred, minced garlic
3 TBS ginger (I used jarred)
2 tsp chili oil (optional – lose it if you don’t like heat)
1/2 cup liquid aminos (or low sodium soy sauce or tamari)
1 TBS sesame oil
3 TBS agave nectar (or brown sugar)
GARNISH – cooked rice for two & sesame seeds
Cook the rice according to directions (typically a 1 cup rice – two cups water ratio).
Heat the oil in a large saute pan. dd the onions & serranos. Cook until the onions soften & jut begin to brown. Add everything else except the chicken & combine. It should thicken very fast. Add the chicken & heat through.
Serve over rice & sprinkle with sesame seeds. See? Easy!
Eat that awesome shit & breathe fire over the villagers!