Bhutanese Red Rice

Wild About Game, p. 279

1 cup Bhutanese red or basmati rice

1 tablespoon unsalted butter

1 teaspoon minced fresh ginger

½ cup sliced scallions

1 ½ cups homemade chicken stock or reduced-sodium chicken broth

½ teaspoon coarse salt

1 cup diced mango

½ cup chopped fresh cilantro

2 teaspoons fresh lime juice

Veggiessssss

And cheerful fruit!

Rinse and drain the rice in a strainer.

Melt the butter over medium heat in a 1-quart saucepan. Add the ginger and scallions and saute for 5 minutes, or until the scallions start to soften. Stir in the rice, chicken stock, and salt, and bring the mixture to a boil. Cover the pan and reduce the heat to simmer. Cook for 20 minutes, or until the rice is tender. Remove from the heat and let stand, covered, for 10 minutes.

Microwave the mango pieces on high for 40 seconds. Stir the mango, cilantro, and fresh lime juice into the rice. Serve at once.

Served with some venison jerky because... I dunno, because I had some in the fridge and it looked good.

My Rating: 4/5 "I was sad that I had to use basmati rice instead of the authentic red rice, but it was still incredibly tasty. All the flavors work in perfect unison and nothing is overwhelming. It's a wonderful side dish - give it a whirl!"