Wild black rice has a mild nutty flavor, it pairs very well with warm spices. A great one pot meal for weeknights.
Ingredients:
1cup cooked black wild rice
4 cups of carrots, pumpkin and red onions chopped in medium sized chunks. ( it will reduce to half)
1 pomegranate kernels
3tbsp olive oil
1/2 tsp ginger juice ( optional)
1 tbsp lime juice
1-2 tsp garam masala
1 tsp red chili flakes ( optional)
1tsp pepper
salt to taste
Method:
Cook the rice in the pressure cooker for 3-4 whistles. ( Add any amount of water, this rice does not mush, so you can drain the excess water) drain the rice.
Heat over to 450F. In a baking tray add the chopped veggies, pour the olive oil, add salt and pepper and let it roast for 7-8 min, then stir them around and roast for another 5-6 min or till it is roasted well, but not burnt.
In a big bowl, add the coked rice, roasted veggies and ginger and lime juice, garam masala and chili flakes. Add juice of 1/2 lime.
Garnish with cilantro and pomegranate and serve.
A small bowl goes a long way, it is very filling.
Read full post: WILD BLACK RICE N’ PUMPKIN MASALA