Several articles and education shows suggest that brain health can be helped by regular “exercise” and specialized thought. It’s believed that simple things, such as brushing your teeth while wielding the toothbrush in your opposite hand from normal, are helpful. And so is trying new foods.
I didn’t have any of this in mind when I created a new culinary experience for myself last night. The dinner was prompted by Linda Leaming’s A Field Guide to Happiness: What I Learned in Bhutan about Living, Loving, and Waking Up. In several chapters Linda mentions the foods she eats in Bhutan, and red rice is a staple in her household. I’d never considered that rice could be anything but brown or white.
Then, Lo, I’m shopping, and there in the bulk grain selection of my favorite health food store is “Bhutan red rice.” I decided to try it.
After contacting Linda (she’s a long-time friend) and asking for cooking tips, I prepared this dish for dinner. I prepared the rice according to Linda’s directions, and topped it with spinach, garlic, sliced mushrooms (organic, of course) and chopped onions—all briefly steamed and drizzled with olive oil. I capped that with a fresh tomato from a neighbor’s garden (she gave it to me, I didn’t pilfer it).
Yum. It probably wasn’t Bhutan style, but it was quite good. The rice was a bit nutty, sort of sweet; I liked the texture. The flavors of my quickly-fixed topping blended nicely with the red rice.
I had cooked more rice than I needed for dinner, but I think it will be good chilled and mixed with yogurt and fruit.