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Black Rice & Spring Vegetable Pilaf Recipe

Black Rice & Spring Vegetable Pilaf

Amy
Black Rice & Spring Vegetable Pilaf is a vibrant, nutrient-packed dish that celebrates the season’s freshest flavors. With just 20 minutes of prep and a little over an hour of cooking, this recipe is surprisingly simple yet feels indulgent.
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Prep Time 20 minutes
Cook Time 1 minute
Total Time 1 minute
Servings 0

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.
Keyword black rice, healthy recipe, pilaf, spring vegetables, vegetarian dish
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