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Bhutanese Red Rice Pilaf

By Roland Passot, La Folie Restaurant
  • 2 tablespoons butter
  • 1/4 cup spring onions or 2 1/2 tablespoons shallots
  • salt and pepper to taste
  • "brunoise" of carrots and shitakee mushrooms (diced)
  • 1 1/2 cups chicken stock or salted water
  • bay leaf
  • sprig of thyme

Rinse rice in cold water, let dry. In sauce pan melt butter over medium heat. Saute onions or shallots until translucent (no color). Add "burnoise" of carrots, mushrooms and rice. Saute (again no color) for a few minutes, then add chicken stock or water. Add a bay leaf and a sprig of thyme. Cover and put in oven at 450 for 12-15 minutes or until liquid is gone.

Serves 6.