Rhubarb Rice Pilaf

Print Recipe
Rhubarb Rice Pilaf
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep Time 10 minutes
Cook Time 80 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 80 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Directions to cook the rice:
  1. The basmati rice and wild rice will be cooked separately. Wash each rice until the water isn’t cloudy.
  2. 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.
  3. 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:
  1. Finely dice the chives. Set aside.
  2. Cut the rhubarb into rounds that are about ¼ inch thick.
  3. 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.
  4. When the rhubarb starts to soften, add both rices to the pan and stir well.
  5. In a small bowl, mix together 1 Tbsp oil with the vinegar, tamari sauce, ¼ tsp salt, and cayenne pepper. Stir to mix well.
  6. Slowly and evenly stir the seasoned oil mixture into the rice
  7. Continue cooking the rice for 5 – 10 minutes, stirring frequently.
  8. Remove from heat. Stir in the chives.
Recipe Notes

Notes: The rice can be cooked a day ahead of time.

Serving suggestions:

  1. Garnish with tossed almonds.
  2. Serve with chicken tikka.
  3. Serve with lamb.


error: Eats Treats and Parsnips, Inc. owned content