Blogging Marathon #68 Week 4 Day 2
Theme: Rice Dishes
Dish: Wild Rice Pilaf
Today is the second day of the Rice theme in this month long Cooking Carnival. Yesterday I posted a recipe using Basmati Rice known for its white color, refined texture and flavor. Today is just the opposite. The rice for today is Wild Rice. This type of rice is black in color, earthy texture and rustic flavor.
This black wild rice is believed to be really healthy and so we enjoy a dish using it occasionally. Back in India I have never seen this kind of rice. However, here in the US the rice can be easily found. I generally get mine from the bulk buy section of Whole Foods. The first time I got this rice, I had no idea how to make it. Experimenting with it a few times led me to understand that the rice is pretty earthy and has a distinct flavor.
As the rice has it's own flavor, it is best cooked with light add-ins. Adding a lot of vegetables or overpowering masalas makes the rice lose its character. I rarely add cumin and asafoetida in this rice as they are known to have a strong flavor. I leave out garlic as well. However, you can add the ingredients you like.
The rice is rather tough as it comes with the outer husk. Thus, it helps to soak them overnight as it shortens the cooking time. The rice can be cooked in vegetable stock or water. Keep adding water if it get absorbed while cooking. Once cooked, add the vegetables tossed with whole spices and mix in. You can cook the rice in a pressure cooker too. It should take about 10-15 minutes to cook the soaked rice. Add the vegetables of choice or just add the seasonings and serve with raita, salad or even dal.
Wild Rice 1 cup
Vegetables 1 cup (Zucchini, Carrots, Peppers, Broccoli, Peas and Onion)
Spices (Star Anise 1-2, Cloves 3-4, Cinnamon 1 inch piece)
Oil 1 tbsp
Biryani Masala 1 tsp
Turmeric Powder ½ tsp
Red Chili Powder 1 tsp
Chilli Ginger Paste 1 tsp
Salt as required
Mint leaves to garnish
Wash and soak the black rice in 2 cups water overnight or atleast 5-6 hours. Then, boil the rice with a pinch of salt. It takes about 40-45 minutes. Alternatively, cook in pressure cooker for 10-15 minutes. Set aside.
Ribbon the zucchini and carrots. Slice onion, pepper and separate the florets of broccoli. In a pan heat oil and add the spices. Once they are fragrant, add the chilli ginger paste and cook till the raw flavor vanishes. Then add the onions and peppers. Cook till soft and add the remaining vegetables. Also add the biryani masala, turmeric powder and red chilli powder. Cook on medium flame till the vegetables are cooked.
Once the vegetables are cooked, add the rice and adjust the salt. Mix it all well and turn down the heat. Serve garnished with mint and with pickle, raita or salad on the side.
Check out the Blogging Marathon page to see what the other Blogging Marathoners are doing for BM# 68
Gayathri Kumar says
We don't get this rice here. I saw this first in Pavani's space and next at yours. This dish looks so colourful with all the veggies and sounds so nutritious..
I never tried wild rice. Have to give it a try. I like your presentation, specially spiral zucchini and carrots strips
vaishali sabnani says
Yes we do get the wild rice here in organic stores, though they are not very popular. I have a pack of these and have been wanting to cook..Pavani had a nice salad with it which is on my bookmarks and now this rice. Thanks for all the tips, they were much needed.
Harini R says
Looks very appealing with so many colors on the plate. I have not experimented with wild rice yet as I fear there won't be any takers at home 🙂
Nalini's Kitchen says
Wild rice pulao sounds amazing and looks colorful..
My sister in the US likes this n cooks wild rice quite a bit ! This pilaf looks great
Priya Suresh says
I get this rice in chinese store but never tempted to pick a packet. Now after going through this pilaf, i want to give a try, thanks for sharing.
Wild rice looks amazing and that color wow.. let me soak them overnight and try it out.. love those shaves veggies. yum
Suma Gandlur says
I haven't dared to buy the wild rice for the same reason Haring mentioned. The veggies add a colorful contrast to the dish.
What a colourful and fantastic presentation!...never tried this rice..I haven't even checked if we get it.:)
This is the second time in this marathon that we have wild rice and I do not think its available here. Its just beautiful I loved it at Pavanis place and now too flipping for it.
Never tried any Indian dish with wild rice. Your pilaf looks colorful and delicious.
I have never tried wild rice. The pilaf looks so colorful and inviting.