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.
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