Bhutanese Red Rice Pilaf

A couple weeks ago, Whole Foods had a sale on red rice, also know as Bhutanese rice, in the bulk section.  Although I didn’t know anything about this grain, I love experimenting with unfamiliar ingredients – you never know what you’ll come up with!  After some internet research, I came across this recipe, and with a few modifications, I had a delicious vegan side dish full of iron, B-vitamins, fibre and calcium!

Ingredients:

I cup red rice

2 tablespoons vegan butter or olive oil

1 small onion, finely chopped

1/2 cup carrots, diced

1/2 cup celery, diced

1/2 cup mushrooms, finely chopped

1/2 teaspoon dried thyme

2 cups vegetable stock

Fresh parsley

Method:

Wash the rice with cold water and let it sit in warm water for an hour before you cook.

In a small pot, warm vegetable stock until ready to use. Preheat oven to 450F.

Heat the butter/oil in a medium sized pot, stir in onions, and cook for 4-5 minutes. Add carrots, celery, mushrooms, and rice. Stir for another 5 minutes.  Add vegetable stock and thyme, bring to a boil, then put in an oven-safe dish, cover, and cook in a preheated oven at 450F for 20-30 minutes, until rice soaks the water.

Let it sit for at least ten minutes before serving.  Enjoy!

~The Vegan Project

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