Ingredients:

2 Tbsp olive oil
1/4 cup chopped onion
3  strips orange zest 5cm x 1 cm (2x1/2-inch) - minced
2 tsp finely chopped fresh ginger
1 tsp minced garlic
1/8 tsp red pepper flakes
240 ml (1 cup) uncooked Bhutanese red rice
540 ml (2 1/4  cups) water
1 tsp kosher salt
1 Tbsp chopped fresh dill weed


Method:

Heat the oil in a large wide saucepan or deep skillet over medium low heat. Add the onion, cook, stirring, over low heat, until golden, about 10 minutes. Add the orange zest, ginger, garlic and red pepper flakes; cook for 2 minutes. Add the rice; cook, stirring over medium heat until coated with seasonings, about 2 minutes
Add water and salt; heat to a boil. Stir once. Cook, covered over low heat, until the water is absorbed and the rice is tender; about 20 minutes. Let stand, covered, off the heat, for 10 minutes before serving.
Sprinkle the pilaf with the dill and serve.