Pine Nut and Orange Wild Rice

Pine Nut and Orange Wild Rice

Anyone who has been reading this blog for a while will undoubtedly have come across at one time or another one of my recommendations for Yamuna Devi's cookbooks, in particular her hefty compilation of authentic and extraordinary Indian vegetarian recipes in Lord Krishna's Cuisine — a timeless cooking classic if there ever was one. I'll always be devoted to that book more than any other for awakening a genuine love for delicious and quality food, but I'm fortunate to own a copy of a later book — Yamuna's Table — in which she departs from traditional Indian fare but uses that knowledge to come up with some astonishingly creative and tasty modern dishes that are in many cases the equal of the old classics.

One of these is this exquisite pine nut and wild rice pilaf tinged with just the right amount of orange for a light, refreshing and flavorful summer side dish. Serve on a patio, at a picnic, or just at home — everyone will love it. I reproduce the recipe almost exactly as found in the book, partly because it's too good to change in any way except possibly to add a few more pine nuts or jalapeños as your taste goes, but also because the book appears unfortunately to be out of print. But there are usually a few used copies lying around for the lucky ones.

Pine Nut and Orange Wild RicePine Nut and Orange Wild Rice
Recipe by
Adapted from Yamuna's Table
Published on July 26, 2008

Simple and fragrant basmati and wild rice pilaf with toasted pine nuts and delicate orange flavoring

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  • 1/2 cup wild rice
  • 1 cup basmati rice
  • 1/3 cup pine nuts
  • 1 tablespoon olive oil
  • 1/3 cup dried currants
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespooon grated orange zest
  • 2 tablespoons fresh orange juice
  • 1 teaspoon sea salt
  • fresh ground black pepper to taste
  • 2 jalapeños, seeded and slivered
  • Rinse the wild rice and basmati rice separately under cold running water and let the basmati rice air dry in a strainer for half an hour or longer. Bring 1 1/3 cups of water to a boil in a medium saucepan. Stir in the wild rice, reduce the heat to low and cover. Simmer for 20 to 25 minutes until the grains are just tender but not falling apart. Remove from heat and drain off any excess liquid. Set aside.

  • Meanwhile, toast the pine nuts over medium-low heat in a small unoiled frying pan until golden brown. Set aside.

  • When the basmati rice is dry, heat the olive oil in a medium saucepan over just less than medium heat. Toss in the basmati rice, pine nuts, currants, parsley, and orange zest. Cook for 3 to 4 minutes, stirring occasionally to coat the rice grains with oil. Add 1 2/3 cups of water and bring to a boil. Reduce the heat to low, cover, and let cook undisturbed for 15 minutes. Remove from heat and fluff with a fork.

  • Add the wild rice, orange juice, salt, pepper and jalapeños, and gently mix. Serve hot, warm or cold.

Makes 6 to 8 side servings

Pine Nut and Orange Wild Rice


Sangeeth said...

wow! this is really a great variety to me...luved it

Siri said...

Lisa - Even I am a great fan of Yamuna Devi..:) the combo looks yummy..lovely post.


Thistlemoon said...

Very nice. I am not usually a big rice person - but this sure sounds yummy - especially with the cranberries!

Beth (jamandcream) said...

I love pine nuts and Iadore rice. Winning combo I think!

Astra Libris said...

Ooooh, the currents and the orange sound wonderful with the nuttiness of the wild rice... (and I love your red bowl, too! :-)

Ivy said...

This is a very interesting recipe. Orange zest and orange juice in rice. This sounds great.

Chef Jeena said...

Wild rice is so nice, this looks really tasty.

test it comm said...

I really like the sound of orange in rice pilaf.

Neen said...

Yum. The Orange-jalapeño combination does sound fresh and exciting and summery. I'm kind of surprised that the dish isn't at all orange, given the addition of the juice and the peel. It does look very satisfying: hearty, but summery.

Padma said...

I am so tempted by the ingredients in it! would love to spoon it from that plate

Archana Doshi said...

I have heard so much about yamuna devi, need to check her books out. Btw, lovely recipe, will give this a try

Unknown said...

This looks so delicious! :)
All the ingredients in it look great-- and good idea to make this with pine nuts!
You don't by any chance know a good place to find jalapeño peppers or pine nuts, do you?
I've been looking around online for these so I can make Yamuna Devi's pine nut and orange wild rice
also. :)

Really like your blog


Lisa Turner said...

Hi Tina;

Where are you located? In the summer I grow my own jalapenos, but otherwise pick them up from the grocery store. As for pine nuts, the store I used to buy mine from is, alas, closed. I would suggest you get them from a "health food" store if possible.

Sally said...

Lisa: I will *definitely* be trying this.
@Tina- I'm not sure about jalapeño peppers, but I normally get my Pine Nuts from NutsOnline-- I've looked a fair bit and they seem to consistently have the best prices-
Lovely blog and post Brooke-- all looks really tasty!