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- Makes 4 Servings
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Berbere, a spice used in Ethiopian cooking, resembles the spice garam masala from India. It is an unusual blend of spices such as cardamom, ginger, nutmeg, cloves, and fenugreek. You can find it at gourmet spice shops or online (or make your own from an online recipe—it’s worth the effort). Keep it on hand to make ordinary dishes special, like this wild rice pilaf.
Find this wild rice pilaf recipe and other 30-minute meals in the Forks Over Knives Recipe App.
By Del Sroufe,
Ingredients
- 2 medium leeks (white and light green parts), diced and rinsed
- 2 cloves garlic, peeled and minced
- ¾ teaspoon berbere spice Blend, or to taste
- 4 cups cooked wild rice blend
- 2 cups cooked adzuki beans, or one 15-ounce can, drained and rinsed
- Zest of 1 orange
- Salt and freshly ground black pepper to taste
- 4 green onions (white and green parts), thinly sliced
Instructions
- Place the leeks in a large saucepan, and sauté over medium heat for 10 minutes. Add water 1 to 2 tablespoons at a time to keep the leeks from sticking to the pan.
- Add the garlic and cook for 2 minutes. Add the berbere spice and cook for 30 seconds. Stir in the wild rice, beans, and orange zest, and season with salt and pepper. Cook until the mixture is heated through.
- Garnish with the green onions.
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Comments (1)
(5 from 3 votes)We really enjoyed this. I have a couple of Ethiopian dishes that I like to make, but I never seem to get around to making the injera. Now I have a nice rice recipe to pair with them. We will be making this often.