🧂 Ingredients
- 1.5 cups Bhutanese red rice(uncooked, rinsed until water runs clear)
- 4 tbsp Olive oil(divided)
- 1 Small onion(finely diced)
- 2 Thyme sprigs
- 3.25 cups Vegetable stock
- 1.5 tsp Kosher sea salt flakes(divided)
- 8 ounces Mixed fresh mushrooms(e.g., oyster, shiitake, enoki, trimmed and sliced)
👨🍳 Instructions
- 1
Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the rinsed red rice and cook, stirring, until lightly toasted, about 2 minutes.
- 2
Reduce heat to low. Add the diced onion and thyme sprigs. Cook, stirring, until the onion is softened, about 5 minutes.
- 3
Pour in the vegetable stock and 1 teaspoon of salt. Bring to a boil, then cover, reduce heat to low, and simmer until the water is absorbed and the grains are tender, about 20 minutes. If the water is fully absorbed and the grains are still not tender, add another 1/4 cup of water, replace the lid, and continue cooking undisturbed.
- 4
While the rice cooks, heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and the remaining 1/2 teaspoon of salt. Cook, stirring, until the mushrooms are well-browned and tender.
- 5
Remove the thyme sprigs from the cooked rice and fluff the grains with a fork. Stir in the cooked mushrooms. Serve hot.
💡 Pro Tips
- ✓Rinsing the red rice thoroughly is crucial for removing excess starch.
- ✓Don't overcrowd the pan when cooking mushrooms; this ensures they brown rather than steam.
- ✓Bhutanese red rice has a unique nutty flavor and slightly firm texture, so adjust cooking time as needed.
🔄 Variations
- Add a pinch of dried cranberries or a tablespoon of orange zest along with the onions for a hint of sweetness.
- Garnish with toasted hazelnuts or slivered almonds for added crunch.
- A small amount of finely chopped garlic can be added with the onions.