Black Rice & Spring Vegetable Pilaf is a vibrant, nutrient-packed dish that celebrates the season’s freshest flavors. The nutty, slightly chewy black rice pairs beautifully with crisp asparagus, tender peas, and sweet carrots, creating a symphony of textures. Infused with aromatic herbs and a hint of lemon, every bite is bright and satisfying. Perfect for a wholesome weeknight dinner or a standout side, this pilaf is as nourishing as it is delicious.
With just 20 minutes of prep and a little over an hour of cooking, this recipe is surprisingly simple yet feels indulgent. The earthy richness of the rice, combined with the garden-fresh vegetables, makes it a dish that’s both comforting and refreshing. Whether you’re serving it warm or at room temperature, it’s a crowd-pleaser that’s sure to impress.
Ingredients for Black Rice & Spring Vegetable Pilaf
- ½ cup uncooked black wild rice
- 2 tablespoons butter
- 2 shallots, thinly sliced (or a small onion)
- ¼ teaspoon minced garlic
- ¼ teaspoon cardamom powder (or seeds from 3 or 4 pods)
- ¼ teaspoon cinnamon
- ¼ teaspoon cumin
- ½ bunch thin asparagus, tender parts chopped into 1-inch pieces (about 1.5 cups)
- ½ bunch broccolini, sliced into 1-inch pieces (about 1.5 cups)
- ¾ cup edamame (frozen or thawed)
- 2 radishes, sliced thin
- 2 tablespoons chopped chives
- 2 tablespoons chopped mint
- Squeeze lemon juice
- Extra-virgin olive oil, for cooking and drizzling
- For the yogurt sauce:
- ½ cup plain yogurt
- ½ teaspoon lemon zest
- 1 teaspoon fresh lemon juice
- 1 teaspoon agave syrup or honey
- Extra-virgin olive oil, for drizzling
- Pinch salt
- 1 or 2 tablespoons water (to thin as needed)
Step-by-Step Instructions
- Soak the rice: Soak the black wild rice in water for 30 minutes or up to a day.
- Cook the rice: Cook the soaked rice in 1 cup plus 2 tablespoons of water in a rice cooker (use the “brown rice” setting) or in a saucepan for about 60 minutes, until the water is absorbed and the rice is tender.
- Sauté the shallots: In a small saucepan, heat the butter over medium heat. Add the sliced shallots and cook, stirring occasionally, until translucent (about 3-4 minutes).
- Add spices: Stir in the garlic, cardamom, cinnamon, and cumin. Cook for 30 seconds until fragrant, then remove from heat.
- Combine with rice: Stir the shallot mixture into the cooked rice while the rice is still hot to allow the flavors to blend. Set aside.
- Make the yogurt sauce: In a small bowl, whisk together the yogurt, lemon zest, lemon juice, agave or honey, a drizzle of olive oil, and a pinch of salt. Add 1-2 tablespoons of water as needed to thin the sauce.
- Cook the vegetables: In a medium saucepan, heat a bit of olive oil over medium heat. Add the asparagus, broccolini, edamame, and a pinch of salt. Cook, stirring occasionally, for 3-4 minutes until the vegetables are tender but still vibrant green.
- Assemble the dish: Plate the rice and top with the sautéed vegetables. Drizzle with the yogurt sauce, then garnish with sliced radishes, chives, mint, and a squeeze of lemon juice. Serve immediately.
Perfect Pairings: Serving Suggestions
This Black Rice & Spring Vegetable Pilaf is a versatile dish that pairs beautifully with grilled chicken, roasted salmon, or even a simple tofu scramble for a vegetarian option. For a complete meal, serve it alongside a crisp green salad with a light vinaigrette or a bowl of warm soup like carrot ginger or miso.
Make It Your Own: Recipe Variations
Feel free to customize this pilaf to suit your taste or what’s in your pantry! Swap the asparagus and broccolini for zucchini or snap peas, or add a handful of toasted nuts like almonds or pistachios for extra crunch. If you’re out of black rice, brown rice or quinoa works just as well.
Quick Tips for Time-Saving Success
To save time, soak the black rice overnight and cook it in advance. You can also prep the vegetables and yogurt sauce ahead of time, so all you need to do is sauté the veggies and assemble the dish when you’re ready to eat. A rice cooker is a great tool to simplify the cooking process!
Storage & Reheating Made Easy
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm the rice and vegetables in a skillet with a splash of water or olive oil to prevent drying out. The yogurt sauce can be stored separately and stirred in just before serving.
Special Notes for Flavor Perfection
For an extra burst of flavor, toast the cardamom, cinnamon, and cumin in a dry pan before adding them to the shallots. This step enhances their aroma and depth. If you’re using cardamom pods, lightly crush them to release their seeds before grinding.
Black Rice & Spring Vegetable Pilaf
Ingredients
- ½ cup uncooked black wild rice
- 2 tablespoons butter
- 2 shallots, thinly sliced (or a small onion)
- ¼ teaspoon minced garlic
- ¼ teaspoon cardamom powder (or seeds from 3 or 4 pods)
- ¼ teaspoon cinnamon
- ¼ teaspoon cumin
- ½ bunch thin asparagus, tender parts chopped into 1-inch pieces (about 1.5 cups)
- ½ bunch broccolini, sliced into 1-inch pieces (about 1.5 cups)
- ¾ cup edamame
- 2 radishes, sliced thin
- 2 tablespoons chopped chives
- 2 tablespoons chopped mint
- Squeeze lemon juice
- Extra-virgin olive oil
For the yogurt sauce:
- ½ cup plain yogurt
- ½ teaspoon lemon zest
- 1 teaspoon fresh lemon juice
- 1 teaspoon agave syrup or honey
- Extra-virgin olive oil, for drizzling
- Pinch salt
- 1 or 2 tablespoons water
Instructions
- Soak the black wild rice for 30 minutes or up to a day.
- Cook rice in 1 cup plus 2 tablespoons of water in a rice cooker (I hit the “brown rice” setting on mine) or in a saucepan for about 60 minutes, until water is absorbed and rice is tender.
- In a small saucepan, heat the butter and add the sliced shallots. Cook, stirring occasionally, until translucent.
- Add the garlic, cardamom, cinnamon, and cumin and cook for 30 more seconds until fragrant.
- Remove from heat and stir into cooked rice while the rice is still hot so the flavors marry. Set aside.
- Make the yogurt sauce: Whisk together the yogurt, lemon zest, lemon juice, agave or honey, a drizzle of olive oil, and a pinch of salt. As needed, stir in a tablespoon of water to thin.
- In a medium saucepan, heat a bit of olive oil and add the asparagus, broccolini, edamame (you can add it frozen or thawed), and a pinch of salt. Cook, stirring occasionally, for 3-4 minutes until the vegetables are tender but still vibrant green.
- Plate the rice and sautéed vegetables. Top with the yogurt sauce, sliced radishes, chives, mint, and a squeeze of lemon juice and serve.