Bhutanese Red Rice Recipes

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BHUTANESE RED RICE



Bhutanese Red Rice image

Found this recipe on a website for http://almostturkish.blogspot.com/2007/01/red-rice-krmz-pirinli-pilav.html

Provided by Penny Hall

Categories     Rice Sides

Time 55m

Number Of Ingredients 8

1 cup red rice
2 tbsp butter
1/2 bunch green onions, chopped finely
1/2 cup petite diced carrots
1/2 cup finely chopped shitakee mushroom
1/2 tsp thyme
3 bay leaves
1 1/2 - 2 cups vegetable stock

Steps:

  • 1. Wash the rice with cold water and let it sit in warm water for an hour before cooking. Heat butter in a pot, stir in onions, cook for 4 - 5 minutes. Add carrots, mushroom, and rice. Stir another 5 minutes. Add vegetable stock ( can also used chicken stock or water), thyme, and bay leaves. First bring to a boil, then put in an oven dish, cover, and cook in a preheated oven at 450F for 20-30 minutes, until rice soaks the water. Let it sit for at least 10 minutes before serving.

BHUTANESE CHILE CHICKEN WITH RED RICE



Bhutanese Chile Chicken With Red Rice image

This recipe is based on a spicy stir-fry served hroughout the Himalayas and the country of Bhutan. Use any type of hot chile pepper - jalapeno, Thai chiles etc. I have modified the traditional recipe to be lower in sodium and fat. The red rice makes it naturally higher in fibre.

Provided by the Guppy Gourmet

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

3 tablespoons cornstarch
1 lb chicken breast, ROASTING, BREAST, RAW
3 tablespoons sesame seeds, toasted, unrefined
2 garlic cloves, fresh
1 cup onion, red, fresh, chpd
1/4 cup chili pepper, red, hot, fresh, chpd
3 tablespoons gingerroot, RAW
2 tablespoons soy sauce, SHOYU, REG
2 tomatoes, RED, RAW
1 cup red rice, Christmas, dry

Steps:

  • Cook whole-grain red rice according to package directions in unsalted water.
  • Cut the chicken into 2.5 cm (1") cubes and toss with cornstarch making sure all pieces are totally coated. If not, add a bit more cornstarch.
  • Heat the canola/vegetable oil over medium heat in a non-stick wok or skillet. Cook chicken until pieces are browned on both sides and slightly crispy. Remove with a slotted spoon and set aside.
  • Add 15 ml of sesame oil, sliced onions, minced garlic and ginger and stir-fry for 2 minutes. Add chopped peppers and sliced tomato wedges and cook another 2 minutes. Return chicken to pan and heat through. Season with soy sauce.
  • Serve over cooked red rice on a heated serving platter.

Nutrition Facts : Calories 296, Fat 14.1, SaturatedFat 3.5, Cholesterol 72.6, Sodium 581.3, Carbohydrate 15.2, Fiber 2.5, Sugar 3.7, Protein 27

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