Red-y for rice pilaf? This recipe is packed with bright color AND flavor thanks to Organic Red Rice, roasted red bell pepper puree & a hint of gingery heat. Plus, it’s full of whole grains! Dig into the recipe below—or follow the link in bio 🌾😋 ⁠⁠ ⁠⁠ INGREDIENTS ⁠⁠ 1 cup Lundberg Organic Red Rice ⁠⁠ 1 ¾ cup water ⁠⁠ 1 red bell pepper, roasted, pureed ⁠⁠ ½ cup green peas, frozen, drained ⁠⁠ ½ cup carrot, small dice ⁠⁠ ½ cup green onion, sliced ⁠⁠ ¼ cup Shaoxing wine or dry sherry ⁠⁠ 2 Tbsp. garlic, minced ⁠⁠ 2 Tbsp. rice vinegar ⁠⁠ 2 Tbsp. ginger, grated ⁠⁠ 1 Tbsp. tamari ⁠⁠ Sea salt to taste ⁠⁠ Green onion, sliced, curled, for garnish ⁠⁠ ⁠⁠ PREPARATION ⁠⁠ 1. Add 1 cup of Lundberg Organic Red Rice and 1 ¾ cups of water to a small saucepan and bring to a boil. Cover with a tight-fitting lid, reduce heat to low-simmer, and cook for 50 minutes. Remove from heat (keep covered) and steam for 10 minutes. Set aside. ⁠⁠ ⁠⁠ 2. Preheat oven to 425 degrees. Roast red bell pepper until charred. R...