Bhutanese Red Rice Recipes

Cannellini Bean and Rice Bowls

Kris Kelly @



  • 3 cups cooked Bhutan Red Rice (follow package directions)

  • 1-2 cups cannellini beans, cooked

  • Optional: Canned beans work as well.

  • 1/2 yellow onion, finely diced

  • 1 stalk celery, finely diced

  • 1 red pepper, finely diced

  • 1 large carrot, finely diced

  • 1 clove garlic, finely minced (add another clove if you're a garlic lover)

  • 1 tablespoon coconut oil (to sauté veggies)

  • 1-2 teaspoons Himalayan sea salt

  • fresh cracked pepper to taste


  • 1 cup parsley leaves

  • 1/2 cup cilantro leaves

  • 1/4 cup extra-virgin olive oil

  • 1 tablespoon nutritional yeast flakes

  • 1/4 teaspoon sea salt

  • juice of 1/2 lemon

Cooking Cannellini Beans

  1. Soak beans overnight with a 1" piece of kombu

  2. In the morning, discard water and kombu. Rinse beans well.

  3. Using a large heavy bottom pot with fitted lid. Place soaked beans in pot and cover with filtered water (about 2-3" over the beans)

  4. Cover pot and bring beans to a boil. Reduce heat and simmer 1 - 1 1/2 hours, or until soft.

  5. Heat a large sauté pan over medium-high heat.

  6. Add coconut oil, onion, celery, red bell pepper. Sauté 2-3 minutes.

  7. Add in carrot and garlic. Continue to sauté for another 2-3 minutes.

  8. Add in cooked beans, cooked rice, sea salt and fresh cracked pepper to taste.


  1. Place all ingredients in a high-speed blender. Run until smooth, scraping down the sides as needed.

  2. Note: If needed, add a little water (1 tablespoon at a time) for consistency. I like my pesto a little chunky and did not add any water.

  3. Drizzle pesto over bean and rice bowls before serving.

  4. ENJOY!


  • vegan, gluten-free, dairy-free, soy-free, corn-free

  • All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.