Mediterranean Rice recipe
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Ingredients
- 8 cups water 2 cups wild rice 2 tablespoons sesame oil, divided 1 sweet onion, coarsely chopped ½ cup raisins 2 teaspoons honey ½ teaspoon ground cinnamon 1 teaspoon salt, divided ¾ teaspoon freshly ground black pepper, divided 1 tablespoon olive oil 1 yellow squash, cut into thick sticks 4 small turnips, cut into sticks 2 carrots, cut into sticks 1 poblano pepper, minced ½ cup finely chopped cilantro ½ teaspoon ground cumin
Nutrition Info
- 250.4 caloriescarbohydrate: 45.3 gcholesterol: : -fat: 5.8 gfiber: 5.1 gprotein: 7.3 gsaturatedFat: 0.8 gservingSize: -sodium: 336.7 mgsugar: 10.6 gtransFat: : -unsaturatedFat: : -
Directions Mediterranean Rice
Directions
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Bring water and wild rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid, fluff rice with a fork, and cook uncovered 5 minutes more.
Heat 1 tablespoon sesame oil in a heavy skillet or Dutch oven over medium heat, cook and stir onion until lightly browned and tender, about 10 minutes. Add raisins, honey, cinnamon, 1/2 teaspoon salt, and 1/2 teaspoon black pepper to onion, reduce heat to medium-low and cook until raisins are tender, about 4 minutes. Transfer mixture to a bowl and keep warm.
Heat the remaining 1 tablespoon sesame oil and olive oil in the same skillet over medium-high heat, add squash, turnips, and carrots. Cook and stir squash mixture until squash is just tender, 5 to 10 minutes. Reduce heat to medium, add poblano pepper, cilantro, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook and stir mixture until turnips and carrots are tender, 5 to 10 minutes more.
Stir onion mixture and wild rice into turnip mixture and cook until heated through, 2 to 3 minutes.