Red Rice Poha

Grown by NPOP Certified Small Scale Farmers, practicing Natural Farming. Red rice is a Desi, Age-Old, Tribal Grown, Seed variety, serving as a rich source of Nutrition to Farming Communities. There are hundreds of Red Rice varieties across India, with region specific Nutritional Properties. Best food to address Hunger & Malnutrition. Red rice is a hardy Climate Resilient crop, using less water to grow.

Harvest Manually Cleaned & Packed by Women Farmers.Quality monitored.

Staple breakfast food of Maharashtra. Anytime healthy snack. Kanda Poha, Batata poha, pakodas, chivda, dry bhel mix with roasted flakes, dry roast on a tawa to sprinkle on salads, yogurt, desserts, milk. Mix into cutlet/tikki, desserts and bakes.

Poha Pakoda/Tikki - Take 1 cup poha in a bowl and add to it 2 finely chopped onions, red chillis, ½ tbs cornflour, coriander leaves and salt to taste. Mix well. Cook 2 potatoes, then peel and mash them. Mix both and roll into small balls. Heat Taru Groundnutoil in pan and shallow fry in medium heat. For tikki, cook both sides on iron tawa with a sprinkling of oil. Serve with mint & coriander chutney!

Red rice retains oil between the bran and endosperm which makes it rich in Vitamin E. Rich source of vitamins, minerals and antioxidant anthocyanins. Red rice has neuroprotective properties (Zhang et al., 2005). High in fibre, helps in weight management, low in glycemic index. Rich in iron and magnesium. Ideal for Pregnant women, Heart problem, diabetes & Anemia. (Thakrar et al., 2007)

Once packet is opened, store in glass jar or air tight plastic jar.  Consume quickly or Refrigerate. Residue-free produce catches weevils easily. Composting produce is the best option if spoiled.