The Kingdom of Bhutan is a small country located high in the magnificent Himalaya Mountains of Asia, between India and Tibet. David and I were lucky enough to be able to visit Bhutan last month, and to experience much of the local customs and traditions. We traveled with our good Boquete friends, Roger and Margaret Pentecost, who love to explore new places all over the world, and Bhutan is just such a “new” place.

We had heard much about this tiny isolated country over the past few years, because the borders were not opened to tourists until 1980, and very few visitors are admitted each year. The main reason visitors are so few and far between is due to the exorbitant “tourist tariff” imposed on every “outsider” who crossed its borders. By exorbitant, I mean $250.00 per day, per person! The purpose of such a tariff is to limit influences from the outside world on Bhutan’s rich cultural heritage, and to maintain a high level of “Gross National Happiness” which is most important to Bhutan’s people. They love the many festivals performed across the country, with dancers dancing for hours in colorful and elaborate costumes, as you can see above.

I believe one reason Bhutanese people are so happy is due to the simple, healthy cuisine that is so plentiful throughout the country. Their diet consists mostly of rice, potatoes, buckwheat pasta, and vegetables, with small amounts of chicken and cheese sometimes included. Our traveling companions, Margaret and Roger, are dishing up a typical dinner always served buffet or family-style in Bhutan. The second dish is red rice, next the curry with tiny bits of pork, and last, hot mixed vegetables with chopped ginger and garlic. Dessert was a small cookie or taste of ice cream.

During the week we visited Bhutan, the King Wangchuck and Queen Jetsun of Bhutan were married. There were festivals everywhere, and everyone was celebrating the royal wedding.

I’m sure the royal couple enjoyed red rice at their royal reception, it’s a daily dish in this very unusual country. I looked forward to having the red rice at almost every meal, it was my favorite Bhutanese dish, like comfort food to me.

BHUTANESE RED RICE

4 cups cooked long-grain rice
3 tablespoons butter
2 large cloves garlic, minced
2 tablespoons tomato paste
1/2 teaspoon salt
1 1/2 teaspoons soy sauce
dash red pepper, or to taste

Put the rice on a baking sheet and refrigerate it, uncovered, for 8 to 24 hours, until it is dry enough for you to gently crumble in your hands. Midway through, turn the rice to ensure even drying. When ready to prepare the red rice, heat a large nonstick skillet over medium-high heat and add only 2 tablespoons of the butter. Once the frothing subsides, add the garlic and cook, stirring frequently for about 2 minutes, or until the garlic no longer smells raw and is turning brown. Add the rice and stir to combine. Add the tomato paste and stir to coat the rice and turn it red. Increase the heat slightly and cook, stirring constantly for about 3 minutes, until the rice is heated through.
Sprinkle in the salt and soy sauce, and stir to combine well. Add the remaining 1 tablespoon of butter and continue to gently fry the rice for another 1 to 2 minutes, to sear in the flavors. Remove from the heat, taste and add extra salt, if necessary. Transfer to a bowl and serve immediately.

The Bhutanese people live high in the Himalaya mountains, which protect them and seclude them from the rest of the world. They are industrious, self-sufficient and beautiful people. We couldn’t help but notice the many smiles that were turned our way.

Bhutan’s ancient traditions are still harmoniously blended into a simple culture with a simple cuisine. The strong Buddhist philosophy of the Bhutanese people helps to make living simply easy. Since visiting Bhutan, I’m wondering how high our “Gross National Happiness” is here in Boquete, Panama. From observing the action in our local market this morning, I’d say it very, very high, as well.

Cheers to the Royal Couple!
Cora