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A staple of Bhutanese cuisine is Bhutanese red rice, which is like brown rice in texture, but has a nutty taste. It is the only variety of rice that grows at high altitudes . Other staples include buckwheat and increasingly maize .
Kewa datshi is typically served as a side dish to complement other Bhutanese main courses. It's also part of the staple diet in Bhutanese cuisine. Shamu Datshi is usually served as a main course, accompanied by red rice or other traditional Bhutanese grains. It may be paired with side dishes like Khur-le (buckwheat pancakes) or Bhutanese salad.
Bhutanese cuisine employs a lot of red rice (like brown rice in texture, but with a nutty taste, the only variety of rice that grows at high altitudes), buckwheat, and increasingly maize. The diet in the hills also includes chicken, yak meat, dried beef, pork, pork fat, and mutton.
Prep four days' worth of high-protein vegan lunches using just four easy ingredients from your local specialty grocery store, including a veggie-heavy salad mix as a base.
These 38 high-protein (plant-based and meat-based!) meals will keep you feeling satisfied all day, featuring bowls, wraps, skillet dinners, salads, and more.
Rice is an affordable, convenient and nutritious staple in many family meals. It’s a simple, starchy side that spans many cultural dishes. Plus, rice is an easy ingredient to use in practically ...
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Bhutanese red rice is a medium-grain rice grown in the Kingdom of Bhutan in the eastern Himalayas. [1] It is the staple rice of the Bhutanese people. Bhutanese red rice is a red japonica rice. It is semi-milled—some of the reddish bran is left on the rice. Because of this, it cooks somewhat faster than an unmilled brown rice. When cooked, the ...