Mediterranean Rice Pilaf with Artichokes, Capers, and so much more!
Prep Time: 15 minutes | Cook Time: 15 – 20 minutes | Stand Time: 5 minutes | Total Time: 40 minutes | Serves: 6
The term “Mediterranean” in the food world covers a beaucoup of ingredients, flavors, and aromas. Labeling a recipe Mediterranean doesn’t really guide the reader very well; a title like that can give the wrong assumption or be misleading.
Adding only two of the flavorful ingredients into the title was enough to introduce you into a flavor profile that, I hope, will pique your taste buds’ interest.
Not an everyday spice in American cuisine, Sumac can turn more into a hunting expedition at the grocery store. (Then again, there are lots of spice companies online.) Sumac has a bit of a sour tanginess similar to lemon juice, which I guess is why I’m a fan. Plus, there’s an earthiness lingering within this spice. Use a freshly-opened bottle, or at least less than 6 months since opening, or it loses its potency. That’s the downside to this spice. Here are other recipes that I created that use the sumac spice to help you use up that bottle.
You have the option to cook your rice in a rice cooker. I love mine! It’s an earlier model of Zojirushi. Rice can be cooked according to the manufacturer’s instructions. Include the resting time if it is suggested. I have definitely found that rice cookers are pretty much fail-safe. Yay for a successful dinner.
The rice is excellent on its own, cooked in that flavorful liquid, but combined with the veggies, it becomes outstanding!
Enjoy!
Mediterranean Rice Pilaf with Artichokes, Capers, and so much more!
Ingredients
- 1/3 cup pine nuts
- 1 1/2 cups unsalted or low-sodium vegetable or chicken stock/broth
- 1 tablespoon excellent-quality extra-virgin olive oil, or olive oil, divided
- 1 tablespoon stone-ground or whole-grain mustard (not yellow)
- 1 tablespoon tomato paste
- 1 teaspoon sumac spice
- kosher salt, to taste
- freshly-cracked black pepper, to taste
- 1 cup wild rice blend, such as Rice Select Royal Blend
- 1 small leek, sliced, (approx. 1 cup loosely packed), see Notes for cleaning
- 1 shallot, small-diced (approx. 1/2 cup)
- 2 garlic cloves, or 1 large clove, smashed and chopped
- 1 cup artichoke hearts, drained well, chopped (remove and discard any tough petals)
- 1 tablespoon capers, lightly rinsed and chopped
- 3 tablespoons fresh oregano leaves
- 3 tablespons Italian parsley leaves, chopped
Instructions
- Toast the pine nuts in a small, dry pan until lightly browned and fragrant. Pour them onto a plate or cutting board to cool. Set aside.
- In a medium saucepan with a lid, combine the stock, 1 tablespoon of the oil, mustard, tomato paste, sumac, and salt and pepper to taste. (This liquid must taste very flavorful. The rice will absorb it.) Bring it to a simmer. Taste and adjust any seasonings as desired.
- Add the rice and stir. Place the lid onto the saucepan and reduce the heat to low.
- Cook the rice for 15 to 20 minutes, or until the liquid has been absorbed.
- While the rice is cooking, in a medium skillet or frying pan, heat the remaining tablespoon of the oil over medium-low heat. Once hot, add the leeks and shallot. Sprinkle lightly with salt and pepper. Stir.
- Sauté the vegetables, stirring often, until they are beginning to soften.
- Add the garlic and stir for about 20 seconds. Lower the heat if the veggies are browning.
- Turn off the heat and add the artichokes, capers, oregano, and parsley. Stir to combine and heat through. Turn off the heat; the vegetables will keep warm.
- After the rice has cooked, pull the pot off the heat. Leave the lid on the pot and allow it to sit for 5 minutes.
- After 5 minutes, fluff gently with a fork.
- Pour the fluffed rice into the warm vegetables. Gently toss to combine. Serve from the saucepan or pour into a serving bowl. Sprinkle with the toasted pine nuts.
- Serve warm.
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