1 cup Bhutanese Red Rice
2 tablespoons butter
1/4 cup spring onions or 2 1/2 tablespoons shallots
salt and pepper to taste
brunoise of carrots and shitakee mushrooms (diced)
1 1/2 cups chicken stock or salted water
sprig of thyme
Rinse rice in cold water, let dry. In sauce pan melt butter over medium heat. Saute onions or shallots until translucent (no color). Add burnoise of carrots, mushrooms and rice. Saute (again no color) for a few minutes, then add chicken stock or water. Add a bay leaf and a sprig of thyme. Cover and put in oven at 450 for 12-15 minutes or until liquid is gone.