Name: Bhutanese red rice, goji berry & hazelnut salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 4
Cuisine: Bhutanese
Ingredients: 180 g (6 oz/1⅓ cups) toasted hazelnuts, roughly chopped; 1 red capsicum (pepper), finely chopped; 180 g (6 oz/1½ cups) dried goji berries, or other dried fruit such as mango, roughly chopped; 1 teaspoon grated fresh ginger; 1 tablespoon sugar; 60 ml (2 fl oz/¼ cup) olive oil; 250 g (9 oz) Bhutanese red rice, or medium-grain brown rice if unavailable; 1 tablespoon mirin; 80 ml (2½ fl oz/⅓ cup) rice vinegar; 4 spring onions (scallions), finely chopped; 2 tablespoons lemon juice; 1 garlic clove, finely chopped

Preparation info

Serves
4

Difficulty
Easy
Ready in
45 min

Appears in

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

About

It is hard to find salads from regions that are high, cold and remote, and in Bhutan red rice is eaten for breakfast, lunch and dinner in many guises. This salad includes hazelnuts, which thrive in Bhutan and are being planted there in huge numbers, helping local people earn a living.

The goji berry vine has flourished in the valleys of the Himalayas for thousands of years, and its nutritious berries are reputed to have many healing powers. Unverified accounts claim goji berries wer