A long time favorite in our house is this wild rice side dish. We love that its a little bit spicy, a little bit nutty, a little bit fruity and a little bit crunchy. More recently I’ve learnt that wild rice is also high in fibre, high in protein and a good source of B vitamins. Double whammy!
1 cup wild rice, cooked
1 cup brown rice, cooked
2 tablespoons orange zest
½ orange, juiced
½ teaspoon ground cloves
2 tbsp olive oil
½ cup currants/raisins
½ cup pecans, coarsely chopped
4 tablespoons fresh coriander (or parsley), finely chopped
Combine orange rind, orange juice, clove, salt and olive oil in a large mixing bowl to make the dressing.
When the rice is cooked, add remaining ingredients (minus the pecans) to the bowl of dressing and gently combine to dress.
Top with pecans and serve as a side dish.
Some ideas to serve with this walk on the wild rice side include:
- tofu steak, marinated in soy, lemon zest and garlic, then grilled
- chicken, marinated in lemon juice, thyme, pepper and olive oil, then grilled*
- white fish, grilled or poached with lemon wedges
- duck breast a l’orange and steamed green beans
*Serve with 1 tbsp soy mayo, 2 tbsp water, 1 tbsp lemon juice, whisked to combine and used to drizzled over the plate as chicken breast tends to be a bit drier.