The healthy and sustainable Bhutanese create copious variations of re-fried rice with whatever is in season and from their garden, cows, hens and even a yak at times. Om, Earth mum, food goddess of Tshering Farm stay added my first taste of yak jerky, walnuts from their tree and assorted greens and herbs from their garden. It was so colourful and
with a symphony of flavours and textures.
- 1 tsp any quality oil
- 1 med red or yellow onion, minced
- 2-3 cloves garlic, minced or pressed
- 2 cups cooked red, basmati or jasmine rice
- ½-1 cup diced in-season apples
- 1/3 cup chopped walnuts or slivered almonds
- 1 ¼ cups vegetarian or water broth
- ¼ cup lemon juice
- 1 Tbsp fresh ginger, grated
- 1-2 Tbsp chopped fresh mint
- Freshly grated rind of 1 lemon
- Himalayan sea salt to taste
- Freshly ground local pepper
Condiments of choice; sultanas, raisins, any jerky, nuts, candied chopped ginger, Extra zested lemon or lime, sprigs of sprightly mint set at a jaunty angle
Prepare and measure all ingredients.
- Heat oil in a saucepan over medium-high heat.
- Add onion first then garlic, sauté until soft, about 5 minutes.
- Add rice and nuts, stir until golden brown.
- Add broth and lemon juice, bring to a boil.
- Reduce heat, cover and simmer until liquid is absorbed, 5-10 minutes.
Just before serving, add ginger, mint, lemon zest, salt and pepper; fluff with 2 forks.