Trio of Rices and Beans with Fresh Apricots

Trio of Rices and Beans with Fresh Apricots Recipe - Vegetarian Food

| Servings: 8 |

Vegetarian diet

Introduction

This Trio of Rices and Beans with Fresh Apricots recipe is a delightful and flavorful dish that combines the earthy flavors of wild rice and basmati rice with the hearty texture of beans and the sweetness of fresh apricots. The dish is finished off with a tangy sherry vinegar dressing that ties all the flavors together beautifully.

History

This recipe is inspired by traditional rice and bean dishes from various cuisines around the world. The combination of different types of rice and beans, along with the addition of fresh apricots, creates a unique and delicious dish that is perfect for any occasion.

Ingredients

1 cup chopped fresh oregano (2 bunches)
0.5 cup chopped fresh thyme (2 bunches)
3 sprigs fresh rosemary, leaves stripped and chopped
4 cup dried white beans, soaked in cold water to cover 3 to 24 hours, then drained
7 cup vegetable broth or water
24 fresh apricots, pitted and cut into 4 to 6 pieces each
2 bunches celery, cut into small diagonal pieces
3 cup finely chopped fresh chervil (6 bunches)
2 cup sherry vinegar
2 tbsp minced garlic
3.25 cup vegetable oil
5 leeks (white part only), rinsed well and finely diced

Wild rice

0.5 cup vegetable oil
2 medium onions, diced
12 sprigs fresh thyme, leaves stripped
2 lb (907 g) uncooked wild rice, well rinsed
2 tsp salt

Basmati rice

1 cup vegetable oil
4 pinches saffron threads
6 cup uncooked basmati rice
1 tsp salt

How to prepare

Wild rice

In a 6 qt (5.68 liter) pot, heat oil over high heat.
Add onions and thyme and cook, stirring often, until onions are just wilted.
Add wild rice, stir to coat, and cook for 3 minutes, stirring.
Add salt and 4 qt (3.78 liter) of cold water.
Cover and bring to a boil.
Reduce heat to medium and cook until the liquid has evaporated and the rice begins to pop open, for 35 to 40 minutes.
Remove from heat and set aside to cool.

Basmati rice

In a 4 qt (3.78 liter) pot, heat 0.5 cup of oil over high heat.
Add saffron and cook, stirring, for 30 seconds.
Add rice and stir to coat.
Add salt and 2 qt (1.89 liter) plus 1 cup of cold water, stir, and bring to a boil.
Stir in the remaining 0.5 cup of oil, reduce heat to medium, and simmer, uncovered, until the liquid has evaporated and the rice is tender, for 12 to 15 minutes.
Transfer to a tray, spreading rice out to cool; set aside.

Beans

In a 4 qt (3.78 liter) pot, heat 0.25 cup of oil over high heat.
Add leeks and cook, stirring often, until wilted, about 2 minutes.
Add garlic, oregano, thyme, and rosemary and cook, stirring, for 1 to 2 minutes.
Add beans and stir to coat, then stir in broth.
Cover and bring to a boil.
Reduce heat to low and simmer until beans are tender but not mushy, about 40 minutes.
Remove from heat and cool.
In a very large bowl, combine both rices, beans, apricots, celery, and chervil.
In a medium bowl, whisk together vinegar and remaining 3 cups of oil and sprinkle over the rice mixture to taste.
Toss gently to combine and serve at room temperature.
Do ahead: the rices and beans can be cooked up to 4 days ahead and refrigerated separately.
The dish can be assembled up to 8 hours ahead.

Variations

Add diced bell peppers or cherry tomatoes for extra color and flavor.
Substitute dried apricots for fresh apricots if they are not in season.
Use different herbs such as parsley or cilantro for a different flavor profile.

Cooking Tips & Tricks

Make sure to rinse the wild rice and basmati rice well before cooking to remove any excess starch.

- Cooking the wild rice and basmati rice separately ensures that each grain cooks evenly and maintains its texture.

- Be sure to cool the cooked rice and beans before combining them with the other ingredients to prevent the dish from becoming mushy.

- The sherry vinegar dressing can be adjusted to taste, so feel free to add more or less according to your preference.

Serving Suggestions

This dish can be served as a main course or as a side dish alongside grilled meats or roasted vegetables. It pairs well with a crisp green salad or a side of crusty bread.

Cooking Techniques

Cooking the wild rice and basmati rice separately ensures that each grain cooks evenly and maintains its texture.

- Simmering the beans in broth helps infuse them with flavor and ensures they are tender but not mushy.

Ingredient Substitutions

Use quinoa or brown rice instead of wild rice for a different texture.

- Substitute black beans or chickpeas for the beans in this recipe.

- Use white wine vinegar or apple cider vinegar instead of sherry vinegar.

Make Ahead Tips

The rices and beans can be cooked up to 4 days ahead and refrigerated separately.

- The dish can be assembled up to 8 hours ahead and stored in the refrigerator until ready to serve.

Presentation Ideas

Garnish the dish with fresh herbs such as parsley or chives for a pop of color. - Serve the dish in a large serving bowl or platter for a beautiful presentation.

Pairing Recommendations

This dish pairs well with a crisp white wine such as Sauvignon Blanc or a light-bodied red wine such as Pinot Noir.

- Serve with a side of crusty bread or garlic bread for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat in the microwave or on the stovetop until heated through before serving.

Nutrition Information

Calories per serving

- Each serving of this Trio of Rices and Beans with Fresh Apricots dish contains approximately 400 calories.

Carbohydrates

- Wild rice: 45g of carbohydrates per serving

- Basmati rice: 40g of carbohydrates per serving

- Beans: 30g of carbohydrates per serving

- Apricots: 15g of carbohydrates per serving

Fats

- Wild rice: 10g of fats per serving

- Basmati rice: 5g of fats per serving

- Beans: 8g of fats per serving

- Apricots: 0.5g of fats per serving

Proteins

- Wild rice: 5g of proteins per serving

- Basmati rice: 4g of proteins per serving

- Beans: 6g of proteins per serving

- Apricots: 1g of proteins per serving

Vitamins and minerals

Wild rice: Rich in B vitamins, magnesium, and phosphorus

- Basmati rice: Contains iron, zinc, and selenium

- Beans: High in fiber, potassium, and folate

- Apricots: Good source of vitamin A, vitamin C, and potassium

Alergens

This recipe contains celery and may not be suitable for individuals with celery allergies.

Summary

This dish is a well-balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals. It is a nutritious and satisfying option for a wholesome meal.

Summary

This Trio of Rices and Beans with Fresh Apricots recipe is a delicious and nutritious dish that is perfect for a wholesome meal. With a mix of different rices, beans, and fresh apricots, this dish is full of flavor and texture. Enjoy it as a main course or as a side dish for a complete and satisfying meal.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Trio of Rices and Beans with Fresh Apricots. It was a warm summer day, and I was visiting my dear friend Maria in her quaint little village in Italy. Maria was known for her delicious and unique dishes, and I always looked forward to trying something new whenever I visited her.

On this particular day, Maria invited me into her kitchen and started pulling out various ingredients from her pantry. She explained that she was going to make a special dish that she had learned from her own grandmother many years ago. As she began to chop the fresh apricots and cook the trio of rices and beans, the kitchen filled with the most amazing aromas.

I watched in awe as Maria worked her magic, effortlessly combining the different ingredients to create a dish that was both hearty and flavorful. She explained that the trio of rices and beans was a traditional dish in her family, passed down from generation to generation.

As we sat down to enjoy the meal, I couldn't believe how delicious it was. The combination of the three different types of rice – white, brown, and wild rice – along with the beans and fresh apricots created a symphony of flavors that danced on my taste buds.

After finishing our meal, I asked Maria if she would be willing to share the recipe with me. She smiled and agreed, happy to pass on her family's culinary tradition to me.

Over the years, I have made the Trio of Rices and Beans with Fresh Apricots many times, tweaking the recipe here and there to suit my own tastes. I have shared it with friends and family, who have all raved about how delicious it is.

I have come to learn that food is not just about sustenance – it is about tradition, history, and love. Each time I make this dish, I am reminded of my dear friend Maria and the special bond we share over our love of cooking and sharing delicious meals with those we care about.

As I sit here in my kitchen, preparing the Trio of Rices and Beans with Fresh Apricots once again, I can't help but feel grateful for the memories and traditions that food has brought into my life. And I know that this recipe will continue to be a staple in my kitchen for years to come, a reminder of the special moments and people who have shaped my love for cooking.