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
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
-
In a large bowl, combine rice, beans, parsley, chard, fennel and sunflower seeds. Set aside.
-
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.
Ready to make lasting changes to your eating habits?
Subscribe to Michelle's newsletter for expert nutrition tips, exclusive content, and strategies to nourish your body and mind.
By submitting this form, you are consenting to receive marketing emails from: . You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact