Wild Black Rice (Siyah Pirinçli Pilav)

INGREDIENTS:

1 onion, finely chopped

2 tbsp butter

1 1/2 cup black rice

1 cup barley

2 cups chopped mushroom

1 carrot, diced

4 1/2 cup vegetable stock

1/2 cup flat leaf parsley, chopped

zest of 1 lemon or lime

1/3 cup pine nuts

-Let wild rice sit in cold water for at least 15 minutes before cooking.

-Saute onion and carrot with butter for 5 minutes and then add mushroom. Stir until onion is soft.

-Add wild rice and barley and stir for a couple of minutes.

-Pour vegetable or chicken stock. Add salt and pepper. Bring to a boil and then cover and simmer on low almost an hour or until water is soaked. If after an hour there's still some water, take the lid off and cook a little more.

-Roast pine nuts in a toaster oven on a non-stick frying pan. Let them cool off.

-When rice is cooked add parsley, lime/lemon zest, and pine nuts. Fluff rice with a fork before serving.

-Try it with plain yogurt on the side.