If you’ve ever been served red rice when you ordered brown at a Thai restaurant, chances are it was Bhutanese rice. This nutty, earthy, red-toned rice is as nutritious as brown rice but cooks in half the time and is a whole lot more interesting. Flageolet beans are a favorite in French cuisine, and their pale green hue makes them a beautiful companion to the red rice. If you can’t find flageolets, you can substitute cannellini beans or baby limas. Kombu is a type of seaweed that imparts minerals and helps break down the fiber in the beans.