I took the plunge and put out some water to boil. Waited for 20 minutes, it smelled nothing like white rice. Very, very strong nutty aroma, and when I say strong, I mean really very strong. Something, told me this was not for me, with lot of inner courage I tasted the almost raw rice that was boiling away on the gas stove, I loved the crunch. First there was a crunch then a bit soft…. The aroma of the rice boiling in the water, grew on me, but definitely not my favorite. The taste: I really liked. It sat on the gas stove for 40 minutes, and barely cooked. Out came the pressure cooker and in went the rice - 3 whistles later there was nutty, aroma-less black rice. It’s has a strong flavor, so for me it is definitely not the main ingredient in the dish. It really pairs well with pumpkin and together they can make a great tasting side. One cups makes almost two and a half cups, so keep that in mind when you cook it.
1cup cooked black wild rice
4 cups of carrots, pumpkin and red onions chopped in medium sized chunks. ( it will reduce to half)
1 pomegranate kernels
3tbsp olive oil
1/2 tsp ginger juice ( optional)
1 tbsp lime juice
1-2 tsp garam masala
1 tsp red chili flakes ( optional)
salt to taste
Cook the rice in the pressure cooker for 3-4 whistles. ( Add any amount of water, this rice does not mush, so you can drain the excess water) drain the rice.
Heat over to 450F. In a baking tray add the chopped veggies, pour the olive oil, add salt and pepper and let it roast for 7-8 min, then stir them around and roast for another 5-6 min or till it is roasted well, but not burnt.
In a big bowl, add the coked rice, roasted veggies and ginger and lime juice, garam masala and chili flakes. Add juice of 1/2 lime.
Garnish with cilantro and pomegranate and serve.
A small bowl goes a long way, it is very filling.