Thyme-Infused Bhutanese Red Rice Pilaf with Mushrooms

Bhutanese Red Rice Pilaf

Thyme-Infused Bhutanese Red Rice Pilaf with Mushrooms.

Description

Bhutanese Red Rice is full of fibre and packed with vitamins and minerals, and this unique recipe is both gluten free and perfect for vegans.

Ingredients

1 1/2 cups Bhutanese red rice, washed and drained well

4 tbsp Olive oil

1 small onion, finely diced

2 thyme springs

3 1/4 cup vegetable stock

1 1/2 tsp Himalayan salt flakes

150g Mixed Mushrooms (oysters, shiitake, enoki) trimmed and sliced

Instructions

Heat 2 tbsp. Olive oil in a large heavy based saucepan over medium heat. Add rice and cook about 2 minutes, stirring, until slightly toasted. Add onion and thyme, reduce heat to low and cook until onion is softened, about 5 minutes, stirring frequently. Add stock and 1 tsp. of salt, bring to the boil. Cover, reduce the heat to low and simmer until liquid is absorbed and grains are tender, about 20 minutes. If liquid has fully absorbed but grains are still not tender, add 1/4 cup of water, replace the lid and continue cooking, undisturbed.

Meanwhile heat remaining 2 tbsp. of Oil in a large skillet over medium-high heat. Add mushrooms and remaining 1/2 tsp of salt. Cook stirring, until mushrooms are well brown and tender. Remove from the heat and set aside.

Remove thyme from the rice and fluff grains with the fork. Stir in cooked mushrooms.

 

Serves 4

 

Notes

Traditionally in Bhutan, where the majority of the population are Buddhists, rice is typically cooked with mushrooms which work well with nutty and earthy flavour of the rice.

Bhutanese Red Rice Pilaf

Thyme-Infused Bhutanese Red Rice Pilaf with Mushrooms.

Description

Bhutanese Red Rice is full of fibre and packed with vitamins and minerals, and this unique recipe is both gluten free and perfect for vegans.

Ingredients

1 1/2 cups Bhutanese red rice, washed and drained well

4 tbsp Olive oil

1 small onion, finely diced

2 thyme springs

3 1/4 cup vegetable stock

1 1/2 tsp Himalayan salt flakes

150g Mixed Mushrooms (oysters, shiitake, enoki) trimmed and sliced

Instructions

Heat 2 tbsp. Olive oil in a large heavy based saucepan over medium heat. Add rice and cook about 2 minutes, stirring, until slightly toasted. Add onion and thyme, reduce heat to low and cook until onion is softened, about 5 minutes, stirring frequently. Add stock and 1 tsp. of salt, bring to the boil. Cover, reduce the heat to low and simmer until liquid is absorbed and grains are tender, about 20 minutes. If liquid has fully absorbed but grains are still not tender, add 1/4 cup of water, replace the lid and continue cooking, undisturbed.

Meanwhile heat remaining 2 tbsp. of Oil in a large skillet over medium-high heat. Add mushrooms and remaining 1/2 tsp of salt. Cook stirring, until mushrooms are well brown and tender. Remove from the heat and set aside.

Remove thyme from the rice and fluff grains with the fork. Stir in cooked mushrooms.

 

Serves 4

 

Notes

Traditionally in Bhutan, where the majority of the population are Buddhists, rice is typically cooked with mushrooms which work well with nutty and earthy flavour of the rice.

Bhutanese Red Rice Pilaf

Thyme-Infused Bhutanese Red Rice Pilaf with Mushrooms.

Description

Bhutanese Red Rice is full of fibre and packed with vitamins and minerals, and this unique recipe is both gluten free and perfect for vegans.

Ingredients

1 1/2 cups Bhutanese red rice, washed and drained well

4 tbsp Olive oil

1 small onion, finely diced

2 thyme springs

3 1/4 cup vegetable stock

1 1/2 tsp Himalayan salt flakes

150g Mixed Mushrooms (oysters, shiitake, enoki) trimmed and sliced

Instructions

Heat 2 tbsp. Olive oil in a large heavy based saucepan over medium heat. Add rice and cook about 2 minutes, stirring, until slightly toasted. Add onion and thyme, reduce heat to low and cook until onion is softened, about 5 minutes, stirring frequently. Add stock and 1 tsp. of salt, bring to the boil. Cover, reduce the heat to low and simmer until liquid is absorbed and grains are tender, about 20 minutes. If liquid has fully absorbed but grains are still not tender, add 1/4 cup of water, replace the lid and continue cooking, undisturbed.

Meanwhile heat remaining 2 tbsp. of Oil in a large skillet over medium-high heat. Add mushrooms and remaining 1/2 tsp of salt. Cook stirring, until mushrooms are well brown and tender. Remove from the heat and set aside.

Remove thyme from the rice and fluff grains with the fork. Stir in cooked mushrooms.

 

Serves 4

 

Notes

Traditionally in Bhutan, where the majority of the population are Buddhists, rice is typically cooked with mushrooms which work well with nutty and earthy flavour of the rice.

Bhutanese Red Rice Pilaf

Thyme-Infused Bhutanese Red Rice Pilaf with Mushrooms.

Description

Bhutanese Red Rice is full of fibre and packed with vitamins and minerals, and this unique recipe is both gluten free and perfect for vegans.

Ingredients

1 1/2 cups Bhutanese red rice, washed and drained well

4 tbsp Olive oil

1 small onion, finely diced

2 thyme springs

3 1/4 cup vegetable stock

1 1/2 tsp Himalayan salt flakes

150g Mixed Mushrooms (oysters, shiitake, enoki) trimmed and sliced

Instructions

Heat 2 tbsp. Olive oil in a large heavy based saucepan over medium heat. Add rice and cook about 2 minutes, stirring, until slightly toasted. Add onion and thyme, reduce heat to low and cook until onion is softened, about 5 minutes, stirring frequently. Add stock and 1 tsp. of salt, bring to the boil. Cover, reduce the heat to low and simmer until liquid is absorbed and grains are tender, about 20 minutes. If liquid has fully absorbed but grains are still not tender, add 1/4 cup of water, replace the lid and continue cooking, undisturbed.

Meanwhile heat remaining 2 tbsp. of Oil in a large skillet over medium-high heat. Add mushrooms and remaining 1/2 tsp of salt. Cook stirring, until mushrooms are well brown and tender. Remove from the heat and set aside.

Remove thyme from the rice and fluff grains with the fork. Stir in cooked mushrooms.

 

Serves 4

 

Notes

Traditionally in Bhutan, where the majority of the population are Buddhists, rice is typically cooked with mushrooms which work well with nutty and earthy flavour of the rice.