Bhutanese Red Rice

  • 1 cup red rice
  • 2 tbsp butter
  • ½ bunch green onions, chopped finely
  • ½ cup petite diced carrots
  • ½ cup finely chopped shitakee mushroom
  • ½ tsp thyme
  • 3 bay leaves
  • 1½ - 2 cups vegetable stock 
  1. Rinse the rice with cold water and let it sit over-night in water to soften.
  2. Heat the butter in a pot, stir in onions, and cook for 4-5 minutes. Add carrots, mushroom, and rice. Stir for another 5 minutes.
  3.  Add vegetable stock (you can also use chicken stock or water), thyme, and bay leaves. First bring to a boil, then put it in an oven dish, cover, and cook in a preheated oven at 230ºC (450F) for 20-30 minutes, until rice soaks the water.
  4. Let it sit for at least ten minutes before serving.