Serves: 4
Total Calories: 190

3/4 cup Bhutanses red rice rinsed and drained
1 1/4 cups water
2 tablespoons sesame oil
2 tablespoons grated ginger
2 cloves garlic minced
1 1/2 cups coarsely chopped onions
2 tablespoons mirin
1 cup julienned carrot
1 cup diagonally sliced celery
1 tablespoon tamari sauce

1. Place the rice in a bowl, cover with the water, and soak at least 45 minutes.

2. Heat a wok over high heat. Add the oil, ginger, garlic, and onions, and stir-fry 5 minutes, or until the onions begin to soften.

3. Add the mirin, then toss in the carrots and stir-fry 3 minutes, or until they turn bright orange.

4. Stir the celery, tamari, rice, and soaking water into the wok, and bring to a boil. Reduce the heat to low, and simmer covered for 15 to 20 minutes, or until the water is absorbed.

5. Let stand 5 minutes, stir, and serve.

Nutritional Facts:

Serves: 4
Total Calories: 190
Calories from Fat: 63

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