WILD PUMPKIN SEED RICE
A simple, nutritious and tasty rice dish made with white and wild rice with a pumpkin seed crumble add. Seasoned with turmeric, mustard and rosemary – a little sweet, a little sour and a little vegan yeast to give a hint of cheese. Garnished with fresh tarragon leaves!
Makes 12 cups
3-1/2 c. water
2 t. sea salt
2 t. turmeric
1 t. dry mustard
3 c. long grain parboiled Canilla golden rice
1/4 c. vegan yeast (nutritional yeast)
1 T. raw sugar
1/4 c. red wine vinegar
2 c. water
1 t. sea salt
1 t. ground rosemary
1 c. black wild rice
1 c. raw, shelled pumpkin seeds, processed in food processor till evenly mealy
salt and fresh grind black pepper to taste
fresh tarragon leaves as garnish (optional)
Combine water, salt, turmeric and dry mustard in large saucepan. Bring to boil. Add rice, stir, return to boil. Cover, reduce heat to low and cook 15 minutes. Transfer to extra-large bowl. Fluff with fork.
Add vegan yeast, raw sugar and red wine. Stir to distribute. Set aside.
Meanwhile cook wild rice:
Combine water, salt, rosemary and wild rice in saucepan. Bring to boil, stir, cover, reduce heat to low and cook till as tender as you like. I went about 45 minutes. Drain wild rice in wire mesh strainer over the sink. Shake back and forth to remove all liquid.
Add wild rice to turmeric rice. Stir to evenly distribute.
Add pumpkin seed crumbles and stir again to evenly disperse.
Salt and pepper to taste. Garnish with fresh tarragon leaves and serve.
Notes: I made this for Steve’s lunch last week. I had some too. I also made some burgers out of it.
Great all the way around. Although I don’t use added fat, Steve likes 1-2 teaspoons of margarine on his, that melts in the microwave. I sprinkle fresh grind black pepper on the top as well a few leaves of fresh tarragon or chopped fresh sage.
I also include fresh chopped ginger and garlic. Besides liking it, he uses it as medicine. The combination works like a diuretic for him.
I read that when making white rice to add some vinegar to keep your glycemic response from spiking. I do it for that reason, but I also like the acidic flavor it adds to rice dishes.