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NEW JERSEY MYCOLOGICAL ASSOCIATION
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BHUTANESE RED RICE SALAD WITH TWO SESAME FLAVORS
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.
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  • HOME
  • ABOUT
    • Our Story
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    • Contact Us
  • FORAYS
    • Foray Etiquette
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    • What is in it for Kids?
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  • EVENTS
    • Virtual Events
    • Fungus Fest
    • Victor Gambino Weekend Trip
  • NEWSLETTER
  • NJ MUSHROOMS
    • Common NJ Mushrooms
    • Special Projects
    • NJMA Foray Species Lists
    • Rarely Recorded Fungi
    • Useful Field Guides
  • SPECIAL INTERESTS
    • Culinary
    • Lichens
    • Slime Molds
    • Medicinal Fungi
    • Mushroom Cultivation
    • Art
    • MycoCrafts
  • RESOURCES
    • Mushroom Identification
    • Mushroom Clubs
    • Observation Recording
    • For Learning
    • Mycoremediation
    • Poison Control
  • MEMBERS ONLY
    • NJMA Merchandise
    • Current Newsletter
    • Current Year Newsletters
    • Foray and Event Schedule
    • Directions
    • New Member Welcome
    • YouTube Channel
    • NJMA Hebarium
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    • Suggest New Foray Sites
    • By Laws
    • Log Out