Red Rice in Oolong Tea
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The National Culinary Review, October 2016
2½ T. oolong tea leaves
4 cups water
8 oz. red rice
2 oz. pecan halves
1 oz. dried cranberries
1 bunch chives or garlic chives
Salt, to taste
Steep tea leaves in water. Pass through fine-meshed sieve; reserve liquid. Put rice in 2-quart saucepan; add 3 cups tea liquid. Bring to a boil; reduce to a simmer. Cover; cook 25-30 minutes, or until rice is done. Salt to taste. Toast pecans in 350ºF oven until fragrant, about 5 minutes. Pour remaining reserved tea liquid into rice. Cover; allow to absorb. Garnish with dried pecans, cranberries and chopped chives.
4 Side Dishes
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