Our quick-cooking Short Grain Himalayan Red Rice is a nutritional superstar, packed with potassium, magnesium and fiber. In Bhutan, the mountainous Southeast Asian country where this rice has grown for millennia, it is often paired with mushrooms, which play well with the rice's complex, earthy, nutty flavor.

Prep time: 10 min

Cook time: 35 min

Total time: 45 min

Thyme-Infused Bhutanese Red Rice Pilaf with Mushrooms
Copyright Recipe © 2015 Woodland Foods


Makes 8 servings

  • 1 1/2 Cups Short Grain Himalayan Red Rice, uncooked

  • 4 Tablespoons Olive Oil, divided

  • 1 Small Onion, finely diced

  • 2 Thyme Sprigs

  • 3 1/4 Cups Vegetable Stock

  • 1 1/2 Teaspoons Kosher Sea Salt Flakes

  • 8 Ounces Mixed Fresh Mushrooms, like oyster, shiitake, enoki, trimmed and sliced


  1. Rinse rice under cool water until water runs clear. Drain well.

  2. Heat 2 tablespoons olive oil in large saucepan over medium heat. Add rice, and cook, stirring, until lightly toasted, about 2 minutes.

  3. Reduce heat to low. Add onion and thyme, and cook, stirring, until onion is softened, about 5 minutes.

  4. Add stock and 1 teaspoon salt, and bring to a boil. Cover, reduce heat to low and simmer until water is absorbed and grains are tender, about 20 minutes. If water has fully absorbed and grains are still not tender, add another 1/4 cup water, replace lid and continue cooking, undisturbed.

  5. While rice cooks, heat remaining 2 tablespoons olive oil in large skillet over medium-high heat. Add mushrooms and remaining 1/2 teaspoon salt. Cook, stirring, until mushrooms are well-browned and tender. Remove from heat.

  6. Remove thyme sprigs from rice, and fluff grains with fork. Stir in cooked mushrooms.