BHUTANESE RED RICE SALAD WITH TWO SESAME FLAVORS
by Bob Hosh
(To accompany the PORTOBELLO MUSHROOMS IN PAPRIKA DILL SAUCE recipe here)
Ingredients:
Method:
To cook Bhutanese Red Rice, bring 1-cup rice, a pinch of salt and 1 1/2 cups water to a boil. Cover and reduce the heat to low and simmer for 20 minutes. Let rice stand a few minutes, then fluff rice in a large bowl to cool. Whisk the oil, lemon juice and sesame oil in another large bowl. Add the cooled rice, carrots and scallions. Toss to blend. Sprinkle with peanuts and toasted sesame seeds if using them.
Serves 4-6.
by Bob Hosh
(To accompany the PORTOBELLO MUSHROOMS IN PAPRIKA DILL SAUCE recipe here)
Ingredients:
- 1 cup uncooked Bhutanese Red Rice
- 2 tablespoons flavorless vegetable oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons Asian sesame oil
- 1 cup peeled and coarsely shredded carrots
- 1/2 cup chopped dry-roasted peanuts (optional)
- 1/2 cup thinly sliced scallions or finely chopped red onion
- 2 teaspoons sesame seeds toasted in a dry skillet over low heat
Method:
To cook Bhutanese Red Rice, bring 1-cup rice, a pinch of salt and 1 1/2 cups water to a boil. Cover and reduce the heat to low and simmer for 20 minutes. Let rice stand a few minutes, then fluff rice in a large bowl to cool. Whisk the oil, lemon juice and sesame oil in another large bowl. Add the cooled rice, carrots and scallions. Toss to blend. Sprinkle with peanuts and toasted sesame seeds if using them.
Serves 4-6.
