Posted by: Jonjon | August 3, 2009

Rice – Yamuna Devi’s Pine Nut and Orange Wild Rice 9/10 August 3 2009



1/2 cup wild rice

1 cup basmati rice

1 tablespoon olive oil

1/3 cup pine nuts

1/3 cup dried currants

2 tablespoons fresh parsley, chopped

1 tablespooon grated orange zest

2 tablespoons fresh orange juice

1 teaspoon sea salt

fresh ground black pepper to taste

2 jalapeño peppers, seeded and slivered


Rinse the wild rice and basmati rice separately under cold running water and let the basmati rice air dry in a strainer for half an hour or longer. Bring 1 1/3 cups of water to a boil in a medium saucepan. Stir in the wild rice, reduce the heat to low and cover. Simmer for 20-25 minutes until the grains are just tender but not falling apart. Remove from heat and drain off any excess liquid. Set aside.


This was very good. Despite me boiling wild rice for 25 minutes ending up with some fallen apart basmati, the wild rice was still pretty hard to bite. But the texture was quite good. It added a lew level of texture to the dish. You had the fruity raisins, the toasted pine nuts giving the dish a deep tone, and easy to bite basmati rice, and refreshing orange background.

Meanwhile, toast the pine nuts over medium-low heat in a small frying pan until golden brown. Set aside.

When the basmati rice is dry, heat the olive oil in a medium saucepan over just less than medium heat. Toss in the basmati rice, pine nuts, currants, parsley, and orange zest. Cook for 3-4 minutes, stirring occasionally to coat the rice grains with oil. Add 1 2/3 cups of water and bring to a boil. Reduce the heat to low, cover, and let cook undisturbed for 15 minutes. Remove from heat and fluff with a fork.

Add the wild rice, orange juice, salt, pepper, and jalapeños and gently mix. Serve hot, warm or cold. Serves 6 to 8.


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