Bhutanese Red Rice Recipes

Red Rice and Broccoli Salad with Lemon Dressing and Tamari Walnuts

Adapted from Marie Simmons' cookbook, "The Amazing World of Rice"

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  • 1 Cup uncooked Bhutan Red Rice
  • 1 Tsp olive or other vegetable oil
  • 1/2 Cup walnut halves
  • 2 Tbsp tamari or soy sauce
  • 1 Bunch broccoli, with tough stems trimmed, stems sliced into 1/4-inch-thick rounds, and flower separated into 1-inch clusters
  • 1/2 Cup scallions, trimmed and cut diagonally into thin slices (about 3)
  • To Make Lemon Dressing:
  • 1/4 Cup olive or other vegetable oil
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp tamari or soy sauce
  • 1 Tbsp grated fresh ginger
  • 1/2 Tsp grated lemon zest
  • 1 Clove garlic, crushed


  1. Cook the rice according to package directions. Let stand, uncovered, until cooled.
  2. Meanwhile, heat the oil in a medium-sized heavy skillet over medium heat and add the walnuts. Stir-fry just until fragrant, about 20 seconds. Sprinkle with the tamari or soy sauce and stir-fry, adjusting the heat so that the tamari does not burn, until the walnuts are coated with the thickened tamari, about 1 minute.
  3. Place the broccoli in a vegetable steamer set over gently boiling water and steam covered, until tender, about 4 minutes. Lift the steamer from the saucepan, and then rinse the broccoli with cool water. Drain and cool.
  4. To make the dressing: In a large bowl whisk together the oil, lemon juice, tamari or soy sauce, ginger, lemon zest, and garlic.
  5. Just before serving add the cooked rice, tamari walnuts, broccoli and scallions. Toss to blend.
  6. Note: If making the salad ahead, set aside the broccoli and tamari walnuts and add just before serving.

Further Information

Yield 4