Sprouted Wild Rice With Pistachios And Spring Vegetables Food

SPROUTED WILD RICE WITH PISTACHIOS AND SPRING VEGETABLES

Sprouted Wild Rice with Pistachios and Spring Vegetables image

Provided by Sarah Britton

Categories Rice Kid-Friendly Dinner Lunch Pistachio Chickpea Pea Carrot Chive Dill Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates

Yield Serves 4

Number Of Ingredients 13

Ingredients

1 cup / 200g wild rice (makes 1 1/2 cups sprouted rice)
2 tablespoons cold-pressed olive oil
2 tablespoons strong mustard
Grated zest of 1 organic lemon
2 tablespoons freshly squeezed lemon juice
1 teaspoon pure maple syrup
Fine sea salt
2 cups / 300g shelled green peas
1 cup / 165g cooked chickpeas
4 spring carrots, julienned
1/3 cup / 7g chopped fresh chives
1/3 cup / 7g chopped fresh dill
1/3 cup / 40g raw pistachios, roughly chopped

Steps:

1. Rinse the rice well, put it in a glass jar or bowl, and cover with fresh, pure water. Let soak on the countertop overnight.
2. In the morning, drain and rinse the rice; then cover it again with fresh water and put the jar in the fridge. Drain and rinse the rice at least twice per day for 2 to 3 days, until it has "bloomed"-some or all of the grains will have split open, and it should be tender enough to eat. Drain and rinse the sprouted rice and put it in a large bowl.
3. Whisk the olive oil, mustard, lemon zest and juice, and maple syrup together in a small bowl, adding a few pinches of sea salt. Pour half of the dressing over the rice and fold to coat. Stir the peas, chickpeas, carrots, and herbs into the rice.
4. In a dry skillet over medium heat, toast the pistachios until golden and fragrant, about 5 minutes (be careful not to burn them!). Add the toasted nuts to the salad. Pour the remaining dressing over and fold to combine.
Serve.

WILD RICE PILAF WITH PISTACHIOS AND CRANBERRIES

Wild Rice Pilaf With Pistachios and Cranberries image

Recipe given to me from a "terrific" foodie and wanted to post before lost in the holiday rush. Might be a wonderful bring-to-a-party dish.

Provided by Lalaloob

Categories Low Cholesterol

Time 1h15m

Yield 15 serving(s)

Number Of Ingredients 10

Ingredients

2 cups wild rice
6 cups water
1 1/2 cups dried cranberries or 1 1/2 cups tart cherries
1/2 cup loose flat leaf parsley
1/2 cup pistachios, toasted
2 tablespoons butter
4 medium carrots, chopped
2 stalks celery, chopped
1 large onion, chopped
2 cups regular long grain rice

Steps:

Heat in 4 quart saucepan 4 cups of water and 2 cups wild rice. Bring to boil and lower heat and cover to simmer for about 35 - 40 minutes.
Add cranberries and cook for another minute. Drain if necessary and keep rice covered and warm until ready for next step.
Melt butter in heavy 5 quart Dutch oven and add onions, celery and carrots and saute for approximately 13 minutes.
Transfer these vegetables to a bowl and keep warm until next rice mixture is done.
In same Dutch oven, ADD chicken broth, remaining 2 cups of water and "white rice" and bring to a boil and then cover for about 16 - 18 minutes until all water is absorbed.
Stir into white rice in Dutch oven, wild-rice mixture, vegetable mixture, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper; cook on medium-low until pilaf is heated through.
Just before serving, gently stir chopped parsley and pistachio nuts into pilaf until evenly distributed. Transfer to large serving bowl. Makes about 13 cups.

Nutrition Facts : Calories 219.3, Fat 3.8, SaturatedFat 1.3, Cholesterol 4.1, Sodium 32.7, Carbohydrate 40.9, Fiber 3.2, Sugar 2.5, Protein 6.1

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