Black Rice with Herbs and Nuts

By: Esther Vasa


Black Rice – ½ cup (soaked at least two hours)
Water – 1.5 cups
Salt to taste
Olive oil – 1 tsp
Nutmeg Powder – a pinch or two
Cumin Powder – 1/4th tsp
Frozen Green Peas – ½ cup (thawed)
Pecans – 8 (broken)
Walnuts – 8 (broken)
Fresh Rosemary Leaves from one sprig
Fresh Thyme leaves – 1/4th tsp
Miced Garlic – 1tsp

Soak black rice at least for two hours in about 1.5 cups water. When you are ready to cook the rice, separate water from the soaked rice and bring it to a boil. Add rice along with oil and salt. Let it cook until almost done. Fluff the rice and add the green peas, thyme, rosemary, nutmeg and cumin powder. Stir the rice and cover the lid to cook for another two minutes. Just before you transfer into a serving bowl, add pecans, walnuts and minced garlic and stir gently. Separate into a serving bowl and serve it with a bowl of warm soup.

Preparation Time: ½ hour (leaving the soak time)

Serves: 3


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