Wild and Brown Rice Pilaf

It is imperative sometimes that we divert away from the normal and experiment with something different and new which will be good for a change from the mundane!For me its rice as I cannot leave the Indian Basmati rice as that is what I had while growing up!However having migrated and settled in a new country I felt that I needed to experiment with something different.I thought to make a rice recipe which would be different as well as new.

I used chicken stock as well as pieces of cooked chicken which I did myself – after having sautéed the chicken in 2 tsp oil.This recipe I took to a neighbour who was admitted in the hospital for a fractured hip.He loved the recipe immensely and ate every grain and asked me to make it for him again.

This is the first non vegetarian recipe on the blog!

The main proportion of rice for the recipe is :

2 cups of brown Arborio Rice

1 cup of Wild Rice

The mixed rice…

I also used grated Broccoli Stems,green and purple Cabbage and carrot.It was uber delicious.You can take any kinds of mixed vegetables – whatever you have at home!I also used Chicken Stock,however you can use vegetable stock.I used sautéed chicken but you can use Tofu,Paneer or soya chunks.

I have made this using the pressure cooking method.You can use the absorption method and cook it for 20 minutes.

This recipe was entered for the 156th FoodieMondayBloghop where the theme was Any but White rice!

Preparation Time : 30 minutes

Makes : 4 servings

INGREDIENTS

2 cups brown Arborio rice/any brown rice

1 cup wild rice

1 cup grated mixed vegetables

1 1/2 tbsp butter/margarine

1 tsp oil

1 tsp salt

1 tsp red chilli powder

1 medium Onion – sliced thinly

3 cups chicken stock

1 bay leaf

1 tsp cardamom powder

1 tsp cinnamon powder

1/2 tsp nutmeg powder

METHODS

Heat the butter/margarine in a pressure cooker.

Add the bay leaf and the cardamom,cinnamon and nutmeg.

Add the Onion and fry till transparent.

Then add the mixed vegetables and fry for 2 minutes and add the mixed rice.Stir well to mix the rice with the rest of the ingredients.Be sure that each grain of rice is coated with a layer of the margarine and oil.

Add the red chilli powder.Lower heat and sauté for 3 – 4 minutes.Mix well and add the chicken stock and salt and taste for salt.If the water tastes perfect for salt,the rice will have perfect quantity of salt!

Close lid and cook for 2 whistles with weight or if you are cooking without weight then cook for 5 minutes on medium heat till you see the steam escaping from the cooker vent.Then decrease heat to the lowest and cook for 5 more minutes.

Let the cooker cool down and remove lid.Garnish with coriander leaves and serve with mildly spiced and sautéed chicken!

Garnishing with Coriander Leaves… 

Serve warm.

Serving the Pilaf…