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CR Way Cardamom Wild Rice
with Cinnamon Beets

Delicious Food » Cardamom Wild Rice

Cardamom, a wonderfully aromatic herb, is often used for flavoring and to enhance digestion in India , Sri Lanka , and Southeast Asia . It also has many uses in traditional medicine. We prefer the whole seeds—which retain their flavor, over the ground form, which is often more easily available.

Wild rice is the seed of a grass (thus a grain, though not rice) that grows in California and the northern United States . It is black or dark brown in color and provides a chewy texture and nutty flavor when cooked. One cup dried yields 3 cups cooked.

Makes 4 servings

Cardamom Wild Rice
1 cup dried wild rice
2 teaspoons whole dried cardamom seeds
2 teaspoons dried dill

1. Add all three ingredients to 2 ½ cups of water in a pan.
2. Bring to a boil and immediately reduce heat to low.
3. Simmer on low heat, stirring frequently and checking to make sure to not overcook, about 30 minutes.

Cinnamon Beets
2 firm beets of moderate size (200 grams each), peeled and ½-inch diced
8 teaspoons (or 2 tablespoons + 2 teaspoons) olive oil
16 teaspoons (or 1/3 cup) plus sprinkling of lime juice
Cinnamon to taste

1. Add beets to 2 cups of water in a sauce pan.
2. Bring to a boil. Reduce to moderate heat
3. Cook six or seven minutes—until you can pierce with a fork, done just enough to enjoy.
4. Sprinkle with lime juice after cooking to prevent excess oxidation.

To serve:

1. A. Spoon into individual dishes:
   ¾ cup Cardamom Wild Rice
2. 100 gm Cinnamon Beets
   B. Dress each serving with
   2 teaspoons olive oil
   4 teaspoons lime juice

As you enjoy this dish, take time to slowly savor each bite. See if you can taste the contribution each ingredient makes to the flavor and aroma of this eclectic combination. 

 Nutrients per Serving