Mediterranean Rice - cooking recipe

Ingredients
    8 cups water
    2 cups wild rice
    2 tablespoons sesame oil, divided
    1 sweet onion, coarsely chopped
    1/2 cup raisins
    2 teaspoons honey
    1/2 teaspoon ground cinnamon
    1 teaspoon salt, divided
    3/4 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
    1/2 cup finely chopped cilantro
    1/2 teaspoon ground cumin
Preparation
    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.

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