Heirloom Bhutan Red Rice
Bhutanese Red Rice has been grown for thousands of years at 8,000 feet in the fertile soil of the Paro Valley, irrigated with 1,000-year-old glacier water rich in trace minerals. With more potassium than Gatorade, and a significant amount of magnesium, this quick-cooking whole grain is a nutritional and culinary superstar. It will entice you with its complex, nutty, earthy flavor, soft texture and beautiful russet color.
In Bhutan, Red Rice is frequently paired with mushrooms and hot chilies. Chefs here in the US like to pair it with big flavor foods like duck, venison, lamb, pork, wild mushrooms, eggplant, or roasted peppers. It is perfect for those dishes in which rice holds the place of honor - as a pilaf, risotto, stir-fry, salad, pudding or steamed plain to accompany vegetable, seafood and meat dishes.
- Cooks in only 20 minutes
- Whole grain and heart healthy
- High in minerals: magnesium, manganese, molybdenum and phosphorus
- Good daily source of fiber and complex carbohydrates
- Gluten- and wheat-free
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