Wild Black Rice Recipe
By Eat Low Sodium
The following is an easy recipe to make an unusual rice meal with grains, nuts and spices.
Yield: 6 servings
- 1 cup of wild black rice
- 2 cups of boiling water
- 4 tablespoons of olive oil, extra virgin
- 1/2 onion, finely chopped
- 1 cup of mushrooms, thinly sliced
- 2 carrots
- 2 tablespoons of almonds, optional
- 2 tablespoons of pine nuts, optional
- 2 tablespoons of vermicelli or orzo, optional
- 1 teaspoon of black pepper
- 1 teaspoon of cumin
- 1 teaspoon of cayenne pepper
- 1/2 cup of parsley
- Place the wild rice in a bowl and fill the bowl with hot water. Soak it for 15 minutes. Then drain the water and set the rice aside.
- Cut off both ends of carrots, peel and cut them into 1 inch pieces. Chopped the onions finely and sliced the mushrooms thinly, and set them aside.
- Heat the oil in a medium-size stockpot, add the finely chopped onions and cook until the onions soften (for about 3 minutes). Add pine nuts, almond and orzo/vermicelli. Stir them until they turn a little bit of golden but not dark brown for 1-2 minutes. Add carrots and mushrooms, and stir them until they soften.
- Add hot chicken broth, and bring to boil. Add the wild rice, and stir. Add the spices and stir again. Close the lid and simmer on low heat for 45 minutes to 1 hour. Cooking time is longer than regular rice. When the rice is ready, add parsley and serve. Bon appetite!