Bhutan, International Cuisine, Vegetarian



I cup Red Rice
2 tbls Nutterlex or Rice Bran oil
60 gm Onion, finely chopped
1/2 cup Carrots, diced
1/2 cup Celery, diced
1/2 cup Mushrooms, finely chopped
1/2 tsp dried Thyme
500 ml Vegetable stock
Fresh Parsley



  1. Wash the Rice with cold water and let it sit in warm water for an hour before you cook.
  2. In a small pot, warm Vegetable stock until ready to use. Preheat oven to 180 c.
  3. Heat the Margarine or Oil in a medium pot, stir in Onions, and cook for 5 mins. Add Carrots, Celery, Mushrooms, and Rice. Stir for another 5 mins. Add Vegetable stock and Thyme, bring to a boil, then put in an oven-safe dish, cover, and cook in a preheated oven at 180 c for 20-30 mins, until rice is cooked, serve.