Bhutanese Red Rice Pilaf
By Roland Passot, La Folie Restaurant
Published Jun 01, 2014
- 1 Cup Bhutan Red Rice
- 2 TBSP Butter
- 1/4 Cup Spring onions or 2 1/2 tablespoons shallots
- 1 Brunoise Carrots and Shitakee mushrooms (diced)
- 1 PCS Bay leaf
- 1 Sprig Thyme
- 1 1/2 Cups Chicken stock or salted water
- 1 Pinch Salt and Pepper
- 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.
Preparation Time is approxmiately 20 minutes.
Cooking Time is approxmiately 12 minutes.