Red Rice with Shallots and Onion

Red rice is an ancient
colored-bran short-grain rice grown high up in the Himalayas at 8,000 feet in the Kingdom of Bhutan. Irrigated with 1,000 year old glacier water and rich in trace minerals, this exotic rice has a nutty/earthy flavor, soft texture and beautiful red russet color. It cooks in only 20 minutes and it goes very well with fresh caught wild salmon, pork or chicken. Saute some shallots and onions and olive oil until they are transparent, add a generous handful of fresh oregano and the red rice. Stir until the rice grains are nicely coated with the herbs and the oil. Then add the chicken stock and let it simmer until the kernals of rice are tender. Finish with a handful of roughly chopped fresh parsley.

Ingredients:

2 tablespoons of good olive oil
1 medium size red onion diced
2 shallots peeled and diced
2 tablespoons of fresh oregano finely minced
1 cup of Bhutanese red rice
2 1/2 cup of good homemade chicken stock
2 tablespoons of fresh parsley roughly chopped

Directions:

Saute the diced red onion and shallot in the olive oil until transparent. Add the fresh minced oregano and the red rice and stir until the rice is coated with the oil and the herbs. Add the 2 1/2 cups of chicken stock, and bring up to a simmer. Continue to simmer for 20 to 25 minutes until all of the chicken stock is absorbed. Fluff the rice with a fork and add the chopped fresh parsley. Serve hot with roast pork, chicken or fish.