30 Jun Rhubarb Rice Pilaf
Posted at 21:08h in Recipes [social_share]
|Prep Time||10 minutes|
|Cook Time||80 minutes|
- 1/2 cup wild rice
- 1/2 cup basmati rice
- 3 cups water
- 2 Tbsp extra virgin olive oil
- 1 tsp extra virgin olive oil
- 1/2 tsp Himalayan salt
- 1/4 cup chives
- 3 long stalks rhubarb (approximately 1 1/2 cups)
- 1 1/2 tsp white balsamic vinegar
- 1 tsp tamari sauce (gluten free soy sauce)
- 4 dashes cayenne pepper
Directions to cook the rice:
- The basmati rice and wild rice will be cooked separately. Wash each rice until the water isn’t cloudy.
- For the wild rice, add the rice, 2 cups water, ½ tsp oil, and 1/8 tsp salt to a medium pot. Cook on high until it reaches a boil. Then, reduce heat to low, and put a lid on the pot. Cook for 50 – 60 minutes until all of the water is absorbed.
- For the basmati rice, add the rice, 1 cup water, ½ tsp oil, and 1/8 tsp salt to a medium pot. Cook on high until it reaches a boil. Then, reduce heat to low, and put a lid on the pot. Cook for 13 - 15 minutes until all of the water is absorbed.
Directions for the pilaf:
- Finely dice the chives. Set aside.
- Cut the rhubarb into rounds that are about ¼ inch thick.
- In a pan with tall sides or a wok, add 1 Tbsp oil and the rhubarb. Heat on medium for 5 – 10 minutes. Stir occasionally.
- When the rhubarb starts to soften, add both rices to the pan and stir well.
- In a small bowl, mix together 1 Tbsp oil with the vinegar, tamari sauce, ¼ tsp salt, and cayenne pepper. Stir to mix well.
- Slowly and evenly stir the seasoned oil mixture into the rice
- Continue cooking the rice for 5 – 10 minutes, stirring frequently.
- Remove from heat. Stir in the chives.
Notes: The rice can be cooked a day ahead of time.
- Garnish with tossed almonds.
- Serve with chicken tikka.
- Serve with lamb.