Wild Black Rice (Siyah Pirinçli Pilav), Turkish
Recipe: #20357
July 26, 2015
Categories: Side Dishes, Barley, Middle Eastern, Native American, Sunday Dinner, Gluten-Free Low Fat, No Eggs, Vegetarian, Wild Rice, Kosher Dairy, Vegetarian Dinner, more
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Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (604.1 g)
- Calories 635.4
- Total Fat - 17.3 g
- Saturated Fat - 5 g
- Cholesterol - 17.9 mg
- Sodium - 530.2 mg
- Total Carbohydrate - 103.4 g
- Dietary Fiber - 17.5 g
- Sugars - 9.3 g
- Protein - 24.4 g
- Calcium - 110.1 mg
- Iron - 4.2 mg
- Vitamin C - 37.6 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Let wild rice sit in cold water for at least 15 minutes before cooking. drain.
Step 2
Saute onion and carrot with butter for 5 minutes and then add mushroom. Stir until onion is soft.
Step 3
Add wild rice and barley and stir for a couple of minutes. Pour in vegetable stock. Add salt and pepper. Bring to a boil, cover and simmer on low almost an hour or until stock is soaked in.
Step 4
If after an hour there's still some stock, take the lid off and cook a little more.
Step 5
Roast pine nuts in a non-stick frying pan. Let them cool off.
Step 6
When rice is cooked add parsley, lemon zest, chives,and pine nuts.
Step 7
Fluff rice with a fork before serving.
Tips
No special items needed.
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