Friday, July 3, 2009

Basmati rice and wild rice pilav

I wanted to make pilav but with a variation so I tried to see how this turns out. Wild rice has to be soaked overnight and cooked separately because it takes longer to cook. It took almost an hour to cook soaked wild rice on low heat in a small pan covered with a lid. I cooked 1 cup soaked wild rice and used the remainder for a salad recipe and other recipes during the week. Wild rice goes a long way in any recipe.
I cook it and use portions of it in various recipes and save the rest in the fridge for later use. Wild rice is high in protein and low in fat.

1 cup plain rice when boiled will become two cups of rice as it almost doubles. You can use the rice cooker to make boiled rice. Left over rice from the night before can also be used for this recipe.

2 cup boiled plain rice
4 tbsp wild rice cooked
4 baby carrots diced
1/2 green pepper diced
1/2 tomato diced
1/4 tsp cumin seeds
1/4 tsp dried parsley flakes
salt to taste
1/4 tsp ground turmeric
1/4 tsp coriander powder
1/4 tsp amchur (dried mango powder)
3 tbsp canola oil

Tip: If you cannot find amchur powder at your local Indian grocery store, you can use juice of half a lime.

Rinse and dice the veggies. In a 10 inch pan on medium heat roast cumin till golden. Then saute the veggies till tender. Add the spices, both kinds of rice and mix well on low heat. After five minutes switch off the flame. Cover with a lid for a couple of minutes and fluff. Serve warm with
your favorite chutney. I served with blackberry, apple & garlic chutney, papad and sticks of celery on the side.

Wild rice is chewy and I feel full and can satisfy my hunger even with a smaller portion when I add wild rice to recipes.
A complete and nutritious meal.


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