Wild and Jasmine Rice Pilaf

 

This wild and jasmine rice pilaf sounds pretty exotic but you can sub what you have for rice-- even use all white par-boiled rice if that is your thing-- and end up with a tasty dish that will probably nourish your starchevor heart, body and soul. BUT... if you do feel so inclined, do do do try the wild rice. The recipe is right under here (and some notes follow the recipe for those who like the cook-book-back-story 😆😏)

INGREDIENTS

1     cup     wild rice, uncooked

1     cup     Jasmine rice, uncooked (or other rice)

3 1/2     cups water with 3 T. vegetable broth concentrate* in the wild rice water, none in white rice water.

1    cup     onions, chopped fine

1    cup     red bell pepper, chopped fine

1    cup     carrots, shredded

2   tablespoons olive oil (optional)

1/4  cup    pitted, olives chopped or sliced (optional)

2     tablespoons fresh, snipped green herb1. of choice (green onion, cilantro, parsley, oregano, mint, ?)

Salt and pepper to taste

(or, instead/in addition to above season with 1/2 tsp. beef-style and 1/2 tsp. chicken-style seasoning)

1-3 tablespoons fresh lemon juice

METHOD:

1. Cook the rice in two different pots according to package directions. No directions? Rinse off in mesh collander. Stir fry the wild rice for 3 minutes in olive oil.  Bring rice to boil. in 2 C. water with the 3 T. of broth (I used "Better than Boullion"- vegetable broth) for the wild rice and 1 1/2 cups for the white rice. Place tight-fitting lids. Turn down and simmer about 30-45 minutes for the wild rice and 15-20 minutes for the white rice. Watch for drying etc. Turn off heat.

2. Saute chopped vegetables in olive oil in fry pan or wok for about 3 minutes, aiming for sweet spot between mushy and crunchy.

3. Combine all ingredients (including seasonings) in large bowl or directly in casserole pan.

4. Can sprinkle toasted nuts and/or sesame seeds etc. on the finished casserole. Reheat in oven if needed. Enjoy!

NOTES:

Background:

What is a Pilaf? 

A pilaf  (also pilau, plav, and payella and related terms referring to the same idea) is an ancient way of cooking rice and other grains in a broth  (in the case of vegan, a vegetable broth) with other ingredients, such as vegetables, mushrooms, and other grains. The original pilaf seems to have originated in Southeast Asia and have spread to countries in the Califinate (Muslim clerical-led, such as pre-Crusades Spain, etc.) Different ethnicities have given it their own particular 'spin'.  Pilaf (called plav) was very common throughout the countries in the Soviet Union during that era, sometimes showing up as the familiar rice mix inside a cabbage roll. 

 Wild rice is the "aquatic grass" traditional to First Nations peoples along northern lakes such as the Great Lakes in Northern Ontario and Quebec, and Lac La Ronge, a large lake with more than 1000 islands, in Northern Saskatchewan. Wild rice has been harvested since time-immemorial from the prairie water margins in Canada and the USA to the Atlantic Ocean. It is not really "rice" but grass with a rice-like seed and it grows in water, like rice grows in paddies. In its historical form it was 'wild-harvested', meaning the wild-growing plants were harvested and there was no "farming" in the sense of planting and tending the waterways prior to the harvest. 

Nutrition: Wild rice is higher in protein than regular rice. It also contains antioxidants that are beneficial to our health. It is, of course, high fibre. Wild rice is chewy and more flavorful than regular rice. A little goes a long way, so, although it is expensive, you can enjoy it occasionally and reap the benefits when you do. 

Is wild rice gluten-free? Wild rice, itself, is naturally gluten-free. However, some of the packaged products contain gluten ingredients. Some of the non-traditionally harvested wild rice may not use "organic" methods for crop management and the products will contain GMOs. There are certified organic products from Canada.  

This particular pilaf is delicious as a casserole with built-in nutritents like protein and a variety of grains and vegetables, or could be a side-dish to be eaten along with soups, salads, vegetables, and protein dishes. (Fellowship meals, potlucks, banquets). It is also a great base for a vegan bowl or as filling for a wrap or cabbage roll. It also lends itself to life as a yummy rice and veggie salad or a delicious soup.  Vegan Joy!!😍😍😍