Bhutan is a country nestled in the eastern Himalayas. The Bhutanese treasure their natural environment as it is seen as a source of all life and the abode of the gods and spirits. Their red rice is an ancient, natural-colored bran, short-grain rice grown at 8,000 feet in the pristine Paro Valley of Bhutan, Land of the Thunder Dragon. Irrigated with 1,000-year-old glacial water rich in trace minerals, this premium red rice has a rich, nutty, earthy flavor, soft texture, and beautiful red russet color. The people of Bhutan have been growing and enjoying red rice for centuries. Today, you can enjoy this heirloom rice in only 20 minutes. Bhutanese Red Rice is perfect for pilaf, stir-fry, salad, or steamed plain to accompany meat, fish, or vegetable entrées.
Perhaps the most unique rice we have ever encountered, Bhutanese Red Rice has been grown for thousands of years at 8,000 feet in the fertile soil of the Paro Valley, irrigated with 1,000-year-old glacier water rich in trace minerals. With more potassium than Gatorade, and a significant amount of magnesium, this quick-cooking whole grain is a nutritional and culinary superstar. It will entice you with its complex, nutty, earthy flavor, soft texture and beautiful russet color. In Bhutan, Red Rice is frequently paired with mushrooms and hot chilies. Chefs here in the US like to pair it with big flavor foods like duck, venison, lamb, pork, wild mushrooms, eggplant, or roasted peppers. It is perfect for those dishes in which rice holds the place of honor - as a pilaf, risotto, stir-fry, salad, pudding or steamed plain to accompany vegetable, seafood and meat dishes.
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