When you think of a side of rice, I’m guessing you picture a plain-looking bowl of boring one-coloured grain, maybe with fried egg in if its Chinese takeaway night. But not with this rice! This light dish is packed with flavour and texture without being overpowering, making it a perfect accompaniment for any kind of grilled meat or fish. It is perfect in summer for a simple side paired with BBQ chicken kebabs, or curried lamb chops.
The wild rice does take a little longer to cook than regular rice, but adds a lovely crunchy texture which compliments the soft bulgar wheat. It is also rich in antioxidants and protein, making it a healthy alternative to other types of rice. The addition of the red rice adds another splash of colour and a slightly nutty flavour to this delicious side, but if you don’t have any to hand it can be left out.
If you fancy an exciting version of your classic rice side, give this Cumin Wild Rice a try!
Cumin Wild Rice with Lemon Bulgar Wheat
- 1 cup wild rice
- ½ cup red rice
- 1 cup bulgar wheat
- ⅓ onion
- ½ green pepper
- 2 tbsp olive oil
- pinch cumin seeds
- 1 tsp paprika
- 1 tbsp butter
- 3 sun dried tomatoes
- ½ lemon
- small bunch fresh parsley
- Put the wild rice into a pan, cover with water and bring to the boil. Simmer for 15 minutes and then add the red rice, and after another 15, add the bulgar wheat.
- Finely dice the onion and pepper and fry in the olive oil, on a medium heat. Add a good pinch of whole cumin seeds and the paprika. Keep frying for another 5 minutes, stirring with a wooden spoon until the onions are caramelised.
- Chop the sun-dried tomatoes and add to the onion and pepper mixture.
- Check the rice and bulgar wheat – drain any excess water, then add the butter and cover the pan with a lid.
- Stir the butter through the rice mixture with a spoon, then add the onion and pepper mixture and mix through. Squeeze in the juice of half a lemon and add salt to taste.
- Garnish with some chopped fresh parsley, and enjoy!