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Healthy Recipes using Red Cargo Rice

Red Cargo Rice Salad with Avocado and Citrus Dressing

A refreshing salad combining nutty red cargo rice with creamy avocado and a zesty citrus dressing, perfect for a light lunch or side dish.

Ingredients
  • 1 cup cooked red cargo rice
  • 1 ripe avocado, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cucumber, diced
  • 1/4 red onion, finely chopped
  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • Salt and pepper to taste
  • Fresh cilantro for garnish
Instructions
  1. In a large bowl, combine the cooked red cargo rice, avocado, cherry tomatoes, cucumber, and red onion.
  2. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
  3. Pour the dressing over the salad, toss gently, and garnish with fresh cilantro before serving.

Spicy Red Cargo Rice and Black Bean Bowl

A hearty and nutritious bowl featuring spicy red cargo rice paired with black beans, corn, and avocado for a satisfying meal.

Ingredients
  • 1 cup cooked red cargo rice
  • 1 cup canned black beans, rinsed and drained
  • 1/2 cup corn kernels
  • 1 avocado, sliced
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Salt to taste
  • Fresh lime wedges for serving
Instructions
  1. In a saucepan, combine the cooked red cargo rice, black beans, corn, chili powder, cumin, and salt over medium heat until warmed through.
  2. Divide the mixture into bowls and top with sliced avocado.
  3. Serve with fresh lime wedges on the side.

Red Cargo Rice Stir-Fry with Vegetables

A vibrant stir-fry packed with colorful vegetables and protein-rich red cargo rice, perfect for a quick weeknight dinner.

Ingredients
  • 1 cup cooked red cargo rice
  • 1 cup mixed bell peppers, sliced
  • 1 cup broccoli florets
  • 1 carrot, julienned
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon ginger, minced
  • 2 green onions, chopped
Instructions
  1. Heat sesame oil in a large skillet over medium-high heat, then add ginger and sauté for 1 minute.
  2. Add bell peppers, broccoli, and carrot, stir-frying for 5-7 minutes until tender.
  3. Stir in the cooked red cargo rice and soy sauce, mixing well before serving topped with green onions.

Red Cargo Rice and Chickpea Buddha Bowl

A nourishing Buddha bowl featuring red cargo rice, protein-rich chickpeas, and a variety of fresh vegetables for a balanced meal.

Ingredients
  • 1 cup cooked red cargo rice
  • 1 cup canned chickpeas, rinsed and drained
  • 1 cup spinach, wilted
  • 1/2 cup shredded carrots
  • 1/4 cup tahini dressing
  • Salt and pepper to taste
Instructions
  1. In a bowl, layer the cooked red cargo rice, chickpeas, wilted spinach, and shredded carrots.
  2. Drizzle with tahini dressing and season with salt and pepper.
  3. Toss gently before enjoying your nourishing Buddha bowl.

Red Cargo Rice and Grilled Vegetable Skewers

Delicious skewers of grilled vegetables served with a side of red cargo rice, making for a colorful and healthy meal.

Ingredients
  • 1 cup cooked red cargo rice
  • 1 zucchini, sliced
  • 1 bell pepper, cubed
  • 1 red onion, cubed
  • 1 cup cherry tomatoes
  • 2 tablespoons olive oil
  • Salt and pepper to taste
Instructions
  1. Preheat the grill and soak wooden skewers in water for 30 minutes.
  2. Thread the vegetables onto the skewers, brush with olive oil, and season with salt and pepper.
  3. Grill the skewers for 10-15 minutes, turning occasionally, and serve with cooked red cargo rice.

Coconut Red Cargo Rice Pudding

A creamy and indulgent dessert made with red cargo rice and coconut milk, sweetened naturally for a guilt-free treat.

Ingredients
  • 1 cup cooked red cargo rice
  • 1 can coconut milk
  • 1/4 cup honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • Fresh mango slices for topping
Instructions
  1. In a saucepan, combine cooked red cargo rice, coconut milk, honey, vanilla extract, and cinnamon.
  2. Simmer over low heat for 10-15 minutes until thickened, stirring occasionally.
  3. Serve warm or chilled, topped with fresh mango slices.

Red Cargo Rice and Lentil Stuffed Peppers

Colorful bell peppers stuffed with a mixture of red cargo rice and lentils, baked to perfection for a wholesome meal.

Ingredients
  • 4 bell peppers, halved and seeded
  • 1 cup cooked red cargo rice
  • 1 cup cooked lentils
  • 1/2 cup diced tomatoes
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 1/2 cup shredded cheese (optional)
Instructions
  1. Preheat the oven to 375°F (190°C).
  2. In a bowl, mix cooked red cargo rice, lentils, diced tomatoes, Italian seasoning, salt, and pepper.
  3. Stuff the mixture into the halved bell peppers, top with cheese if desired, and bake for 25-30 minutes.

Mediterranean Red Cargo Rice Bowl

A Mediterranean-inspired bowl featuring red cargo rice, olives, feta cheese, and fresh herbs for a flavorful and healthy meal.

Ingredients
  • 1 cup cooked red cargo rice
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/2 cup crumbled feta cheese
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • Salt and pepper to taste
Instructions
  1. In a large bowl, combine the cooked red cargo rice, olives, feta cheese, cherry tomatoes, and parsley.
  2. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
  3. Pour the dressing over the bowl, toss gently, and serve.

Red Cargo Rice and Spinach Frittata

A protein-packed frittata featuring red cargo rice and spinach, perfect for breakfast or brunch.

Ingredients
  • 1 cup cooked red cargo rice
  • 4 large eggs
  • 1 cup fresh spinach, chopped
  • 1/4 cup milk
  • Salt and pepper to taste
  • 1 tablespoon olive oil
Instructions
  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, whisk together eggs, milk, salt, and pepper.
  3. In an oven-safe skillet, heat olive oil, add spinach and sauté until wilted, then stir in the cooked red cargo rice.
  4. Pour the egg mixture over the rice and spinach, cook for 2-3 minutes, then transfer to the oven and bake for 15-20 minutes until set.

Red Cargo Rice Sushi Rolls

A healthy twist on sushi using red cargo rice, filled with fresh vegetables and avocado for a nutritious snack or meal.

Ingredients
  • 1 cup cooked red cargo rice
  • 4 sheets nori (seaweed)
  • 1 cucumber, julienned
  • 1 carrot, julienned
  • 1 avocado, sliced
  • Soy sauce for dipping
Instructions
  1. Place a sheet of nori on a bamboo sushi mat, spread a thin layer of cooked red cargo rice over it, leaving a border.
  2. Arrange cucumber, carrot, and avocado in a line along the edge of the rice.
  3. Roll tightly using the mat, slice into pieces, and serve with soy sauce.