Bhutanese Red Rice with Toasted Almonds

I made a hearty breakfast dish using Bhutanese red rice for my Whole Foods Market Cooking Column recently. With the leftover rice, I created this side dish with a toasted almond butter I found in For Cod and Country. The chewy texture and nutty flavor were terrific together!

  • 1-1/2 cups water
  • 1 cup Bhutanese red rice
  • Pinch salt
  • 3 tablespoons blanched slivered almonds
  • 3 tablespoons unsalted butter, softened
  • 1 teaspoon prepared horseradish
  • 1 clove garlic, pressed
  • 1 tablespoon finely chopped fresh parsley
  • 2 scallions, thinly sliced  (white, light green and some dark green parts)

  • In a medium sauce pan with a tight-fitting lid, bring the water, rice and salt to a boil. Reduce heat and simmer, covered, for 20 minutes or until rice is tender and water is fully absorbed. Set aside.
  • Meanwhile, heat a small skillet over medium heat. Add the almonds to the pan and allow them to toast, shaking the pan to encourage even browning. They will be fragrant and lightly browned after about 4 minutes. Transfer them to a small bowl. Add the butter, horseradish, garlic and parsley.
  • Stir the almond butter mixture into the rice. Serve topped with scallions.
  • Quick Tips
  • 1. I used a brand of red rice made by Lotus Foods.
  • 2. If you are watching saturated fat intake, replace some or all of the butter with olive oil.

Preparation time: 5 minute(s)

Cooking time: 25 minute(s)

Number of servings (yield): 4

2 responses to “Bhutanese Red Rice with Toasted Almonds”

  1. Mary Brockert says:

    How much almond butter is used in the recipe? Thank you.

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