‘Wild rice, wild rice, were I with thee’…..
This spicy wild rice recipe is quick and easy to make and can be enjoyed as a main or a side dish. It’s packed with fresh chilli, onion and garlic and absolutely bursting with strong flavours!
Ingredients:
- 10 cherry tomatoes chopped into quarters (red, orange or yellow, as you like)
- 1-2 cloves of garlic depending on your taste
- 1 medium red onion finely chopped
- 1 thumb-size piece of ginger finely chopped
- 1/4 teaspoon turmeric powder
- 1 red chilli finely chopped
- 1 handful of chopped fresh parsley
- 2 portions of wild rice, cooked according to the packet.
- plenty of freshly cracked black pepper and a squeeze of lemon
Method
- Cook the rice according to the packet
- While the rice is cooking, finely chop all the fresh ingredients and mix in a bowl with a little extra virgin olive oil or coconut oil. If you have a food processor you might prefer to blend the fresh ingredients into a chunky salsa type mix.
- The final step is to take your cooked wild rice, while still warm and stir in in the fresh and tangy mix.
- Season with cracked black pepper and a squeeze of fresh lemon juice.
- Enjoy!
Poetry companion: Try this lovely poem from Emily Dickinson, a perfect match for this passionately spicy dish.
https://www.emmamillslondon.com/recipe-wild-rice-wild-rice-were-i-with-thee-garlic-rice-tomatoes/
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