Mediterranean Rice Pilaf with Artichokes, Capers, and so much more!
A rice side dish that is on a whole other level! Filled with Mediterranean flavors, a hearty recipe that begins with rice absorbing stock of mustard, tomato paste, and sumac.
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.
Notes
If you have an electric rice cooker, combine the stock, oil, mustard, tomato paste, sumac, salt, and pepper to taste. (This liquid must taste very, very good.) Add the appropriate amount of rice and stock as per your manual’s instructions. Continue to cook the vegetables on the stovetop as the recipe instructs above.
Be sure to clean your sliced leeks in water. Leeks are grown in sandy soil and most likely need to be washed before using. Slice them and place them in a bowl of water, and separate the layers with your fingers, rubbing off the dirt. Allow the dirt to sink to the bottom of the bowl. Skim the clean leeks from the bowl and use them. I recommend discarding the dirty water outside, not down your drain, due to the sand and dirt.
Nutrition Facts
Mediterranean Rice Pilaf with Artichokes, Capers, and so much more!
Amount per Serving
Calories
234.55
% Daily Value*
Fat
10.11
g
16
%
Saturated Fat
1.56
g
10
%
Polyunsaturated Fat
2.66
g
Monounsaturated Fat
5.23
g
Sodium
284.51
mg
12
%
Potassium
364.24
mg
10
%
Carbohydrates
30.93
g
10
%
Fiber
5.19
g
22
%
Sugar
3.1
g
3
%
Protein
7.68
g
15
%
Vitamin A
3832
IU
77
%
Vitamin C
9.82
mg
12
%
Calcium
53.28
mg
5
%
Iron
2.09
mg
12
%
* Percent Daily Values are based on a 2000 calorie diet.
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