Bebere is a spice used in Ethiopian cooking, and it can be found in gourmet spice shops or online (or you can make your own). It is an unusual blend of spices such as cardamom, ginger, nutmeg, cloves, and fenugreek, and it resembles the Indian spice garam masala. It is worth the effort to find (or make) and have on hand to make ordinary dishes special.
Steps
1
Making the Pilaf
Ingredients
2 med leeks (white and light green parts), diced and rinsed
2 cloves garlic, minced
¾ tsp 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
sea salt and freshly ground black pepper to taste
4 green onions (white and green parts), thinly sliced
In sauté pan on medium to high heat, add the leeks to the pan, moving around the pan allowing the sugars to be released until the onions are slightly golden and translucent, about 3-4 minutes. Add 1/4 cup water or vegetable stock to deglaze and pick up those sugars to caramelize onions.
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.
Garnish with the sliced green onions.
