Bhutanese Red Rice Recipes

Insalata degli Asparagi e Pignoli

By Susan M. Cole

Contributed By



  • 1 Cup Bhutan Red Rice, cooked per package directions
  • 1 Bunch asparagus, tough ends removed, and cut onto 1-inch pieces
  • 1 Pcs red pepper, diced (if desired, roast the pepper)
  • 3 Ribs celery, thinly slivered
  • 3 Pcs green onions, thinly sliced
  • 1 Pcs onion, cut into thin slivers
  • 1/2 Lb shiitake mushrooms, sliced
  • To Make Olive oil for sautéing
  • 1/2 Cup olive oil
  • 3 Tbsp white wine vinegar
  • 1 Tbsp rainy Dijon mustard
  • To Taste Salt and pepper
  • 1/4 Cup pine nuts (Toasted in a pan, if desired)


  1. Place the chopped pepper, celery and green onions in a large bowl. Heat some olive oil over medium heat and cook the slivered onion with the mushrooms till they are nicely browned – about 20 minutes. Don’t let them burn. Add the cooked veggies to the ones in the bowl. Without rinsing the pan, add some water, heat to a boil and then add the asparagus. Cook for 1 minute, drain and rinse in cold water to stop the cooking. Add to the bowl, with the cooked rice. Whisk the oil, vinegar, mustard , salt and pepper, and pour over the mixture in the bowl. Taste and adjust seasonings. Stir I the nuts. Good cold or at room temperature.