Although wild rice is rich in protein and flavor, it is difficult to cook. The cooking ratio of 1:2 that is good for almost any kind of rice doesn't work with wild rice, because it's a grain; it takes a long time to cook it; and sometimes it might be too chewy to enjoy. This recipe comes as a result of stubbornly experimenting with wild rice to cope with its difficulties. Carrots and mushroom, but especially barley help with the chewiness and lemon zest lightens up the strong nutty flavor. But still keep in mind that wild rice is always a chewy kind of rice.
1 onion, finely chopped
2 tbsp butter
1 1/2 cup black rice
1 cup barley
2 cups chopped mushroom
1 carrot, diced
4 1/2 cup vegetable stock
1/2 cup flat leaf parsley, chopped
zest of 1 lemon or lime
1/3 cup pine nuts
-Let wild rice sit in cold water for at least 15 minutes before cooking.
-Saute onion and carrot with butter for 5 minutes and then add mushroom. Stir until onion is soft.
-Add wild rice and barley and stir for a couple of minutes.
-Pour vegetable or chicken stock. Add salt and pepper. Bring to a boil and then cover and simmer on low almost an hour or until water is soaked. If after an hour there's still some water, take the lid off and cook a little more.
-Roast pine nuts in a toaster oven on a non-stick frying pan. Let them cool off.
-When rice is cooked add parsley, lime/lemon zest, and pine nuts. Fluff rice with a fork before serving.
-Try it with plain yogurt on the side.
