Rice does not have to be boring. Rice does not need to be cooked the same way all the times. Rice can be tasty and not bland. If you are tired of eating the same rice dish, I have a new recipe for you to try, Wild Rice Pilaf with Snap Peas and Almonds.
You may find my recipe Wild Rice Pilaf with Snap Peas and Almonds a bit unusual but it is very healthy and can be eaten alone as it contains most of the vitamins you need daily. It is not a Caribbean dish, but I was in the mood to share something new. So I am sharing my newest creation with you today!
Did you know that Pilaf means a rice dish cooked in a seasoned broth with meat, poultry, seafood, vegetables, pasta, or dried fried? Yes, indeed. A rice dish that is full of wonderful flavors. Those flavors can be Asian, African, Middle Eastern, Latin America or a little bit of everything. It all depends on your mood.
I seldom create dishes with grains that are full of flavors to avoid eating the same rice dish all the time. In the Caribbean, it is common to find plain cooked rice or cooked rice mixed with beans or peas and even vegetables. Cooked rice mixed with dried fruits and or nuts is not common in many parts of the Caribbean but you can still find a few dishes in many homes.
Over the years, I have been finding that experimenting with rice can be a bit challenging since I am used to eating grainy rice and not mushy rice. By grainy I mean, a rice dish that is not soaking in liquid after cooking. I guess that is one of the reasons why I dislike adding rice in soup.
In my newest rice recipe Wild Rice Pilaf with Snap Peas and Almonds, the almonds and the veggies impart fragrance and flavor. With the mixture of brown rice, wild rice, almonds, red onions and snap peas, a decadence of ingredients, it is necessary to cook this dish in a seasoned broth. The earthy colors of the rice dish are a remembrance of how I or we should try to include healthy dishes into our diet.
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves
- ½ cup red onion sliced
- 1 teaspoon thyme leaves only
- 2 whole cloves
- 2 cups brown rice
- ½ cup wild rice
- 4 cups water
- Salt and pepper to taste
- 1 teaspoon butter
- 1/3 cup chopped roasted almonds
- ¼ cup chopped parsley
- 2 cups snap peas
- 1 teaspoon butter
- crushed red peppers optional
- In a large saucepan, heat the olive oil over moderately high heat. Add the garlic, and onion, whole cloves, thyme, season with salt and pepper and cook, stirring occasionally until the onion is softened, about 2 – minutes. Stir in the brown rice and wild rice. Add 4 cups of water and bring to a broil. Let cook until water is absorbed about 10 – 15 minutes. Cover and continue to cook on low heat until rice is tender.
- Meanwhile, in a saucepan or skillet, add 1-teaspoon butter, parsley, snap peas and almonds. Add crushed red peppers if using. Cook for 3 – 5 minutes until peas are halfway cooked. Remove from the heat and set aside.
- Fluff the rice with a fork. Stir in the almonds and snap peas mixture. Transfer the pilaf to a bowl or platter and serve immediately.