Deep in the lush valleys of Bhutan, a culinary gem awaits discovery: the Bhutanese red rice. This unique grain, cultivated for centuries in the pristine Himalayan environment, offers a symphony of flavors and textures that will tantalize your taste buds. As you embark on this culinary journey, let us guide you through the process of cooking Bhutanese red rice, unveiling the secrets to creating a masterpiece that will transport you to the heart of Bhutan. With careful attention to detail and an appreciation for the nuances of this special ingredient, you'll savor every bite of this delectable dish.
Let's cook with our recipes!
BHUTANESE CHILE CHICKEN WITH RED RICE
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
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
BHUTANESE RED RICE
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
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.
Tips:
- Soak the rice: Soaking the rice for at least 30 minutes before cooking helps to reduce the cooking time and results in a more tender and fluffy texture.
- Use the right amount of water: The ratio of water to rice is important for achieving the perfect consistency. For Bhutanese red rice, the recommended ratio is 1:1.5 (1 cup of rice to 1.5 cups of water).
- Cook the rice over low heat: Cooking the rice over low heat allows the grains to cook evenly and prevents them from becoming mushy.
- Do not stir the rice while cooking: Stirring the rice while cooking can break the grains and result in a sticky texture. It's best to leave the rice undisturbed until it is fully cooked.
- Let the rice rest before serving: After the rice is cooked, let it rest for a few minutes before serving. This allows the grains to absorb any remaining moisture and results in a more flavorful and fluffy texture.
Conclusion:
Bhutanese red rice is a delicious and nutritious dish that is enjoyed by people of all ages. It is a staple food in Bhutan and is also becoming increasingly popular in other parts of the world. With its unique nutty flavor and vibrant red color, Bhutanese red rice is a surefire way to impress your family and friends. So next time you're looking for a healthy and flavorful side dish, give Bhutanese red rice a try. You won't be disappointed!
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