Italian style red rice (riso rosso) and roasted vegetables – an easy and filling side meal (or main!) with bold flavors. The roasted eggplant and zucchini add a smoky sweetness, perfectly balanced by the zing of fresh lemon, turmeric and walnuts. A Mediterranean flair that is both hearty and refreshing. Kid-friendly too.
Today we are preparing a favorite rice dish at our house. It’s rich, delicious and makes for the perfect side dish (or even main meal). My kids love it too. If are fond of Italian inspired cuisine check out my recipes for Italian Chicken Meatloaf – Polpettone or Italian Bruschetta Caprese Sandwich.
FUN FACTS: Italian Red Rice is a type of rice variety, that although not originally Italian, has been adapted to suit local agriculture and cooking traditions. Red rice varieties trace their ancestry to wild red rice from Asia and Africa. The cultivation in Italy can be traced back to the 20th century, when local rice strains have been cross-bred with Asian red rice to produce the now widely enjoyed Riso Rosso.
Riso Rosso is often prized for its nutty flavor, chewy texture, and high nutritional value. It is most often used in salads, soups, or served as a side dish. Riso rosso maintains its natural color and shape even after cooking.
Ingredients and Substitutions
- Italian Red Rice – called riso rosso in Italy, this is a brand I like, or this one too. If you do not have access to Italian red rice, any other type of red rice, even wild or black rice works too
- Dark Zucchini -or other zucchini types, chopped in cubes
- Eggplant – chopped in cubes
- Lemon and lemon zest – preferably from chemical-free fruits
- Olive oil – extra virgin if possible, for both roasted veggies and meal assembly
- Walnuts – or almonds can be used too
- Spices: thyme, oregano, turmeric, sea salt and pepper
- Water for cooking rice
How to cook Italian Red Rice?
1st: Prepare the eggplant and zucchini, season well and roast in the oven (or even air fryer). Stir as needed. Remove and set aside.
2nd: Cook the red rice on the stove top in water until fully cooked. Drain from water and mix with the roasted vegetables. Season to taste and serve immediately.
NOTE: Some brands of red rice indicate 20-30 minute cooking time, which isn’t always correct. Check to see if rice is fully cooked before removing and draining it from water.
What to serve with Italian Red rice?
A few main meal suggestions from my kitchen:
Italian Red Rice with roasted eggplant and zucchini
Equipment
- 1 cutting board with knife
- 1 baking tray with baking paper
Ingredients
Roasted Vegetables
- 2 medium dark green zucchini, chopped
- 1 small eggplant, chopped
- 6 tbsp. olive oil, extra virgin
- 1 tbsp. thyme
- 1 tbsp. oregano
- pinch of sea salt
Whole Grain Red Rice (1 cup =200ml)
- 2 cups Italian red rice
- 8 cups water for cooking rice
Assembly
- 1 tbsp. lemon zest, or to taste
- 1 lemon, juice needed only
- 50 g roughly chopped walnuts
- 1 tsp. turmeric
- 2-3 tbsp. olive oil, or to taste
Instructions
- First, dice zucchini and eggplant in small cubes. In a mixing bowl combine with olive oil, thyme, oregano and salt. Mix well and spread onto baking tray (non-stick)/baking paper.
- Roast in preheated oven 360F/180C for about 20 min. or until vegetables are fully cooked.
- In the meantime, in a soup pan with lid add rice and water and bring to a boil. Let simmer until fully cooked. Drain excess water and set aside.
- Finally, combine roasted vegetables, cooked rice and mix well. Squeeze in the lemon juice (to taste), add lemon zest, olive oil, turmeric and chopped walnuts. Season with sea salt and black pepper again to taste. Serve immediately.
Notes
- Cooking times may vary.Â
Nutrition
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Just perfect, served as a salad for a party.