| Prep: 25 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 383 | 7g | 1g | 75g |
| sugars | fibre | protein | salt |
| 19g | 5g | 7g | 0.395g |
It’s hard to express just how much I adore this Black Mustard Seed Rice dish. Every bite takes me back to my childhood, family gatherings around the dinner table, sharing stories and savoring meals, tasting a little bite of heritage with every spoonful. The recipe is an incredible marriage of tropical fruits and spices that dance playfully on your palate, a delicious fusion I can’t help but love.
A Meal Steeped in Traditions
Rooted in my Cuban and Spanish heritage, blending spices and exotic fruits with more traditional ingredients is a common trait. Much like my favorite Spanish Rice, the Black Mustard Seed Rice dish incorporates simple ingredients like rice, onion, and garlic, then takes a delightful turn with the addition of black mustard seeds and a medley of fruits like apple, pear, banana, dried figs, and raisins. Trust me; this dish is more than a run-of-the-mill rice recipe; it’s a sensational explosion of flavors that pays homage to ancestral kitchens.
Fruit in Savory Dishes? Yes, Please
You might raise an eyebrow at the inclusion of fruits in a savory dish, but believe me, the sweet and tangy notes from the apple, pear, and banana bring yet another layer of depth to the flavor palette, perfectly complementing the distinct piquancy of black mustard seeds. Not to mention the wholesome nutritional benefits they provide. Apples and pears, in particular, are packed with dietary fiber and are a good source of vitamin C, while bananas add a much-needed dose of potassium.
And it’s not just a random mix; these fruits have been selected carefully to create a symphony of tastes and textures. Their natural sweetness dances a sensual salsa with the pungency of the onion, garlic, and black mustard seed, a testament to the harmonious interplay of differing elements. This is more than a meal; it’s a culinary performance.
A Dance of Flavors
As a dance teacher by day, the idea of rhythm and syncopation are close to my heart, even in the kitchen. Cooking, like dancing, involves a careful coordination of elements, each ingredient playing its part in the grand choreography of flavors. And the Black Mustard Seed Rice is truly a dance; the tender grains of basmati rice intertwined with the crunch of black mustard seeds, the sweet fruits waltzing with savory spices – a delightful performance on your taste buds!
Whether paired with a vibrant Cuban Black Bean Soup on a cold night, or served alongside a fresh Citrus Salad on a warm summer day, this versatile dish is more than capable of holding its own. I encourage you to give it a twirl; I promise it’ll become a favorite in your home too!
What You’ll Need
- 2 cups Basmati rice
- 4 cups water
- 2 tablespoons black mustard seeds
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 inch piece of fresh ginger, grated
- 1 apple, peeled and chopped
- 1 pear, peeled and chopped
- 1 banana, peeled and sliced
- 1/2 cup dried figs, chopped
- 1/2 cup raisins
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup chopped cilantro for garnish (optional)
Method
Step One
Rinse the basmati rice under cold water until the water runs clear. This removes any excess starch and prevents the rice from sticking together.
Step Two
Place the rice and water in a large saucepan over medium heat. Bring to a boil, then reduce the heat to low, cover, and let simmer for about 20 minutes, or until the rice is cooked and all the water has been absorbed.
Step Three
While the rice is cooking, heat the vegetable oil in a large skillet over medium heat. Add the black mustard seeds and cook for about 2 minutes, or until they start to pop.
Step Four
Add the finely chopped onion to the skillet and sauté until it becomes translucent and starts to brown. This should take about 5 minutes.
Step Five
Add the minced garlic and grated ginger to the skillet and sauté for another 2 minutes, until they become fragrant.
Step Six
Add the peeled and chopped apple and pear, the sliced banana, chopped dried figs, and raisins to the skillet. Cook for another 5 minutes, stirring occasionally, until the fruit becomes soft.
Step Seven
Once the rice is done, add the sautéed fruit and onion mixture to the saucepan and mix well. Season with salt and ground black pepper.
Step Eight
Let the combination simmer over low heat for about 10 minutes. This allows the flavours to meld together.
Step Nine
If you’re using cilantro for garnish, chop it while the rice is in its final simmer. Take the saucepan off the heat, add the chopped cilantro as garnish, and serve the Black Mustard Seed Rice while it’s hot. Enjoy your meal!
