Bhutanese rice is a red rice that’s often served at Thai restaurants. I like it because it’s a whole grain and it cooks in half the time of brown rice. It also has a magnificent nutty flavor and pairs well with white beans and greens. This salad is an ideal side dish or a vegetarian meal all on its own!

Bhutanese Rice and White Bean Salad
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
Servings: 6
Author: Michelle Babb MS, RD, CD
Ingredients
  • 1 cup Bhutan rice cooked
  • 1 cup cooked white beans cannellini, baby lima, or flageolet
  • ½ cup chopped parsley
  • 1 bunch chard de-stemmed and chopped
  • 1 small fennel bulb chopped
  • ½ cup sunflower seeds
  • ¼ cup extra virgin olive oil
  • 2 tablespoons sherry vinegar
  • ¼ teaspoon salt
  • 1 clove garlic
Instructions
  1. In a large bowl, combine rice, beans, parsley, chard, fennel and sunflower seeds. Set aside.
  2. In small bowl, whisk olive oil, sherry vinegar, salt and garlic and well blended. Drizzle dressing over salad ingredients and toss until well coated. Serve warm or cold.