
For a dinner party last weekend I wanted a fairly neutral carb. Not some highly seasoned or distracting kind of carb that wouldn’t complement the pork roast with spicy apricot glaze I was serving for a main dish. Rice seemed like the right fit. I turned to a cookbook that I don’t refer to very often – the San Francisco Chronicle Cookbook. Now, brown rice isn’t exactly my favorite thing. It is nutty. Chewy. Healthier for us. But it doesn’t have any flavor to me. White rice is bland too, but with some salt and pepper, and maybe a tetch of butter, I could enjoy some white rice. I mostly don’t fix rice anymore (carbs that I don’t need). But cooking brown rice that same way kind of leaves me cold. But it’s what I had on the shelf. So I mixed the basmati brown rice with wild rice, onion and fennel, and topped it with pine nuts and Italian parsley.
Nobody at the dinner party said much about the rice – but then the vegetables were festive and tasty, the salad was a big hit, and the pork was amazing, so the fact that nobody said much about the rice is okay. That’s sort of how it should be, I think. I don’t know that I’d add the fennel if I made it again – I couldn’t even taste it. Seems like a waste of a big bulb of fennel to cook the whole thing and not know you ate it, right? The leftovers were tasty enough too. But next time I’d make it with white rice.
Wild & Basmati Rice Pilaf with Fennel & Pine Nuts
Recipe: From the San Francisco Chronicle Cookbook
Servings: 8
1/4 cup pine nuts
1/2 cup wild rice
4 cups cold water
Salt to taste (it may need more than you think)
1/2 whole onion — diced
1 small fennel bulb — diced (optional)
2 tablespoons butter — plus more at the end
1 tablespoon olive oil
3 whole garlic cloves — minced
1/2 cup vermouth
1 1/2 cups basmati rice — or brown basmati
1/4 teaspoon freshly ground black pepper
2 1/4 cups boiling water
1/4 cup Italian parsley — chopped
1. In a dry nonstick skillet, toast the pine nuts until they’re golden brown, about 5 minutes. Set aside.
2. Rinse the wild rice for a minute under cold water. Bring the 4 cups of water to a boil in a large pot, add some salt to the water and then add the wild rice. Bring to a boil, then cover and simmer for about 35-45 minutes, or until tender. Do NOT overcook it. There is a very short time between just done and overdone when the rice kernels pop open.
3. Meanwhile, saute the onion and fennel in the butter and olive oil over medium heat; season with some salt. When the vegetables begin to soften add the garlic for one minute, then add the wine. Cook for about 5 minutes, until the wine reduces. Add the basmati rice and saute for 5 minutes, stirring frequently. Add more salt if needed, the pepper and the boiling water. Bring back to a boil and simmer, covered, for about 20 minutes until the liquid has evaporated.
4. Drain the wild rice.
5. Toss the pilaf with the cooked wild rice, the pine nuts and parsley. Season with more salt and pepper and serve immediately. You may also put this into a casserole dish (covered) and bake for about 40 minutes at about 300 degrees.
Per Serving: 253 Calories; 8g Fat (29.0% calories from fat); 6g Protein; 36g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 79mg Sodium.
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