Rice, whether it's white, brown, long, short,
forbidden (black), or red, is one of my favorite dishes. Red rice with its nutty flavor has secured a good place in my heart, and as a result in my kitchen, in the last year. I usually cook it alaturka; however, this time I wanted to try a Bhutanese recipe since red rice is from Bhutan. I found the recipe online here. I only made small changes, and the Bhutanese rice turned out to be great. I served it with Turkish meatballs and they got along pretty well. From now on I'll absolutely cook red rice with this recipe.
1 cup red rice
2 tbsp butter
1/2 bunch green onions, chopped finely
1/2 cup petite diced carrots
1/2 cup finely chopped shitakee mushroom
1/2 tsp thyme
3 bay leaves
1 1/2 - 2 cups vegetable stock (the stock I used was salty, so I didn't use extra salt)
-Wash the rice with cold water and let it sit in warm water for an hour before you cook.
-Heat the butter in a pot, stir in onions, and cook for 4-5 minutes. Add carrots, mushroom, and rice. Stir for another 5 minutes.
-Add vegetable stock (you can also use chicken stock or water), thyme, and bay leaves. First bring to a boil, then put it in an oven dish, cover, and cook in a preheated oven at 450F for 20-30 minutes, until rice soaks the water.
-Let it sit for at least ten minutes before serving.
This recipe is for a Turkish food blogging event called "Pirinç Ye" (Eat Rice) which is hosted by Sonia of Our Beautiful House and Garden.
It looks simply delicious, YUM!
ReplyDeleteM
Another great recipe! Burcu, I never fail to drool when coming to your blog.
ReplyDeleteKırmızı pirinç çok ilginç ilk defa görüyorum..Ellerine sağlık..eminim güzeldir tadı...
ReplyDeleteSelam ve sevgiler
burcu çok komik ama bu öglen ben de kirmizi pirinç yedim! dün yaptigim pazi ve mantarli yesil mercimekle bir yakisti ki. ny'tan gelirken siyah pirinçle birlikte kirmizisindan da getirmistim, ben siyahi daha çok sevdim sen onu da denedin mi??
ReplyDeletesevgiler,
tijen
Yumm! I love rice too, and there are so many kinds out there. I have seen some red rice in the store lately, so I will give this a try. It looks wonderful!!
ReplyDeletemerhaba, kırmızı pirinç ne kadar ilginmiş. Ben hiç yemedim. Ama çok merak ettim. Acaba Kıbrısta bulunurmu bi bakiim bakalım..
ReplyDeletesımsıcak sevgiler...
selam,kırmızı pirinç ilk kez gördüm ve tarifiniz çok ilginç görünüyor..ellerinize sağlık.sanırım türkiyede yoktur,ne yapalım biz de resimlerine bakar yer gibi yaparız.selamlar..
ReplyDeleteMelissa, Ahn,and Sher: Thanks for your comments. It was really a simple and delicious recipe. Shitakee mushroom and bay leave combination is something to try.
ReplyDeleteSerinmavi, Miss ve Suheyla: Sizlere de tesekkurler. Kirmizi pirinc aslen Himalayalarda yetisiyormus. Ben de ilk burada gordum. Ama 10 gun once Turkiye'deydim tatil icin, sanirim Tema'nin organik urunlerinin icinde kirmizi pirinc var. Yine de Kibris'ta bulmasi daha kolay olabilir.
Tijen: Siyah pirince de bayiliyorum ben. Ama cok gec ve agir pistigi icin onceden planlamak gerekiyor. Bu aralar siyah pirinci cabuk olsun diye duduklude pisirme planlarim var tutarsa yazarim.
Hi Burcu, thanks for your visit and nice comment. Your blog is one of my favorites. I haven't tried the Bhutanese Red Rice before, but I've got the recipe and I am hoping to make it soon. Cheers from sunny San Diego. Tuba...
ReplyDeleteMerhaba Burcu ben kırmızı pirinci ilk defa duydum ama tarifiniz harika görünüyor ellerinize sağlık buralarda varsa denemek lazım sevgiler
ReplyDeleteIt's great recipe! I'm a rice person, love everything about rice.
ReplyDeleteAnd I will try your baked rice pudding (with rosewater... sort of...) this weekend :D
Just returned from Bhutan where they serve the red rice without the bran still on (think white rice vs. brown rice). I can't find the polished variety of red rice here in NY--any way to take the hull off at home without special equipment?
ReplyDeleteTarif için cok tesekkurler. Malzemelerin hepsi elimin altındaydi ve denemek icin aldigim kirmizi pirinci nasil pisirecegimi arastiriyordum. Super oldu.
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I picked up some red rice at the bulk store and have been saving it. This looks like a simple recipe (one of the first in my search) so I'm going to give it a try tonight. Thanks!
ReplyDelete