about 1 year ago
The red rice that is grown in the high peaks of Bhutan is uniquely chewy and nutty, and loaded with all the minerals of the alpine glacier that irrigates it. This recipe shows just how versatile and delicious it can be in a crisp and refreshing salad with plenty of crunchy veggies and the saline bite of feta cheese. Enjoy it with roast chicken or a piece of fresh salmon hot off the grill. Bon app!
- 1 cup Bhutanese red rice
- 1-3/4 cup water
- 1 cucumber, cut lengthwise, seeds removed and thinly sliced
- 1 fennel bulb, core removed, sliced as thinly as possible
- 1 cup pitted olives, coarsely chopped
- 12 ounces feta cheese, crumbled
- 1 lemon, zested and juiced
- 3/4 cups extra virgin olive oil
- 3 tablespoons fresh oregano, chopped
- 3 tablespoons fresh dill, chopped
- salt and pepper to taste
Combine rice, water and a pinch of salt in a small saucepan with a lid over high heat. Bring to a boil, reduce heat and simmer, covered, for 30 minutes. Turn off heat and allow to stand for five minutes, then fluff with a fork and transfer to a large bowl to cool to room temperature.
Add remaining ingredients to cooled rice and toss well to combine. Salad may be served chilled or at room temperature.
- 557 calories
- 42g total fat
- 13g saturated fat
- 51mg cholesterol
- 824mg sodium
- 36g carbohydrate (3g dietary fiber, 4g sugar)
- 12g protein