Ingredients
- 200 grams dry rice (1 cup uncooked Bhutanese red rice, other rice may be used, but adjust cooking times)
- 2 tablespoons butter
- 1 yellow onion, minced (small-medium onion)
- 3 to 4 chilies, minced (finger-hot chilies)
- 1 tablespoon ginger root, grated (or minced)
- 2 teaspoons garlic, diced (peeled)
- 1 mandarin orange (zest of, if unavailable, substitute other orange zest)
- 1 teaspoon salt
- 1/2 teaspoon peppercorns, whole (Szechuan peppercorns, roasted and ground)
- 1 teaspoon perilla seeds (Roasted and ground. Sesame seed that has been toasted and ground can be used it its place in case you cannot find perilla seed)
- 2 1/4 cup water
How to Make
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Step 1: Melt the butter in a medium sauté pan.
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Step 2: Add onion and sauté 5 minutes or until tender.
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Step 3: Add chilies, ginger, garlic, orange zest, salt, pepper and perilla, and stir well. If necessary add a tablespoon or two of water or orange juice to moisten.
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Step 4: Add water and rice and stir well. Heat to a boil and then reduce heat to a high simmer and cook covered for about 30-40 minutes until rice is tender and water is absorbed. Check the rice occasionally, but don’t stir too much. When rice is done let sit covered off the heat for at least 10 minutes before serving while preparing the other ingredients.
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NOTE: Red Rice is a partially-milled short grain rice grown in the Himalayan mountains. Because it is partially milled it still retains most of the bran. The rice has a chewy texture and a nutty flavor. Use steamed as a side dish or combine with other foods to make a pilaf, risotto, or as an addition to a salad
We hope you enjoy this recipe!
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