Red Rice Pilaf Recipe

Bhutanese red rice is native to the Kingdom of Bhutan in the eastern Himalayas. It is a staple rice in that area, and is currently the only product from Bhutan imported to the United States. It is sold by Lotus Foods and Ron Teegaurden. It is minimally processed and has a nice, mild flavor. It contains all of the health benefits of brown rice, such as fiber, B vitamins, and antioxidants, and has more bran. It also cooks somewhat quicker than traditional brown rice. This red rice pilaf makes a great side dish!

Ingredients needed

2 cups Bhutanese red rice
4 tablespoons olive oil
2 shallots, minced
1/2 cup dried currants
1 tablespoon orange zest (Melanie doesn’t like orange zest so I omit it when I make this dish for her 🙂 )
3 cups water
1 teaspoon sea salt
1/4 cup chopped walnuts

Cooking instructions

Heat the olive oil over medium heat in a medium saucepan. Add shallots and saute until translucent, about 5 minutes. Add the currants and orange zest and saute 30 seconds. Stir in rice and stir until rice is coated with oil. Add water and salt and bring to a boil. Cover, and simmer over low heat for 20 minutes. Add walnuts and serve.

Check out Rice is Nice on Pinterest for more unique rice varieties.

Recipe by Michelle

Photo credit: buzzoop.com

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