close

Want more recipes?

Try Forks Meal Planner and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
START A FREE TRIAL
More than a recipe box.

Get grocery lists, meal prep guides, and more with Forks Meal Planner.

 GET YOUR FREE PLAN
  • Ready In:
  • Makes 4 Servings
  • print/save recipe

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.

From Forks Over Knives – The Cookbook

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

  1. 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.
  2. 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.
  3. Garnish with the green onions.
tags:
(2)
1 Comments

Comments (1)

(5 from 2 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
brenda1 year ago
Reply
Do you want to report this comment as inappropriate?

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.

Healthy eatingshouldn't be a hassle

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner

Learn how to cookplant-based meals at home

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course
Headshot of Def Sroufe
about the author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.

see more from this author
Forks Meal Planner Free Plan
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
CopyCopied
Powered by Social Snap