Best 2 Sprouted Wild Rice With Pistachios And Spring Vegetables Recipes
Indulge in a symphony of flavors with our sprouted wild rice dish, a culinary masterpiece that harmonizes the nutty essence of sprouted wild rice with the vibrant colors and textures of spring vegetables. This delightful recipe is a symphony of tastes, textures, and colors. The sprouted wild rice, with its slightly chewy texture and nutty flavor, serves as the perfect foundation for a medley of crisp asparagus, tender peas, sweet carrots, and a vibrant combination of herbs. Pistachios add a touch of richness and crunch, while a tangy lemon-tahini dressing brings it all together, creating a dish that is both satisfying and refreshing.
Move beyond the boundaries of the main course and delve into a world of culinary delights with our accompanying recipes. Embark on a refreshing journey with our vibrant green smoothie, a symphony of spinach, banana, and almond milk that invigorates the senses. Satisfy your sweet cravings with our delectable almond butter chocolate chip cookies, where the richness of almond butter blends harmoniously with the classic flavors of chocolate chips. For a savory treat, explore our roasted red pepper hummus, a delightful spread that captures the essence of roasted red peppers, chickpeas, and tahini, perfect for dipping vegetables or spreading on sandwiches. And to quench your thirst, savor our invigorating ginger-lemon iced tea, a refreshing blend of ginger, lemon, and honey, served chilled for a revitalizing experience.
SPROUTED WILD RICE WITH PISTACHIOS AND SPRING VEGETABLES
Provided by Sarah Britton
Categories Rice Kid-Friendly Dinner Lunch Pistachio Chickpea Pea Carrot Chive Dill Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Serves 4
Number Of Ingredients 13
Steps:
- 1. Rinse the rice well, put it in a glass jar or bowl, and cover with fresh, pure water. Let soak on the countertop overnight.
- 2. In the morning, drain and rinse the rice; then cover it again with fresh water and put the jar in the fridge. Drain and rinse the rice at least twice per day for 2 to 3 days, until it has "bloomed"-some or all of the grains will have split open, and it should be tender enough to eat. Drain and rinse the sprouted rice and put it in a large bowl.
- 3. Whisk the olive oil, mustard, lemon zest and juice, and maple syrup together in a small bowl, adding a few pinches of sea salt. Pour half of the dressing over the rice and fold to coat. Stir the peas, chickpeas, carrots, and herbs into the rice.
- 4. In a dry skillet over medium heat, toast the pistachios until golden and fragrant, about 5 minutes (be careful not to burn them!). Add the toasted nuts to the salad. Pour the remaining dressing over and fold to combine.
- Serve.
CHESTNUT, WILD RICE, AND PISTACHIO DRESSING
Between the rich chestnuts and the buttery rice, this dish has the chops to be a main.
Provided by Amy Thielen
Categories Side Christmas Easter Thanksgiving Kid-Friendly Mother's Day Father's Day Stuffing/Dressing Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield 8 servings
Number Of Ingredients 11
Steps:
- Put wild rice in a fine-mesh sieve and rinse it under cold running water, swishing rice with your hand until water runs clear. Transfer rice to a medium bowl and add water to cover. Pour off any black bits or floating kernels, and then pour rice back into sieve to drain.
- Cook rices separately: Combine wild rice with 1/4 teaspoon salt and 1 cup water in a small saucepan. Bring to a simmer, cover, reduce heat to low, and steam until rice is tender and curling into a C shape, 20-25 minutes.
- At the same time, combine basmati rice, 1/2 teaspoon salt, and 13/4 cups water in another small saucepan. Bring to a simmer, cover, reduce heat to low, and steam until rice is tender, 25 minutes.
- Combine rices in a large bowl and cover.
- Cook the vegetable base: Heat butter in a large skillet over medium heat. Add celery and onion and cook, stirring often, until vegetables are limp but still bright, about 10 minutes. Add garlic and thyme and cook, stirring, for 5 minutes.
- Pour over rices, scraping the pan for the juices, and stir to combine. Add pistachios, chestnuts, and parsley and mix thoroughly.
Tips:
- To sprout wild rice: Rinse 1 cup of wild rice and soak it in 3 cups of water for 8-12 hours. Drain the rice and rinse it again. Transfer the rice to a jar or container with a lid and fill it with water, leaving about an inch of space at the top. Cover the jar or container with a cheesecloth or a lid with holes and let it sit in a warm place for 2-3 days, rinsing and draining the rice twice a day. Once the rice has sprouted, it's ready to use.
- To cook sprouted wild rice: Rinse the sprouted wild rice and add it to a pot with 2 cups of water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes, or until the rice is tender and all the liquid has been absorbed.
- To make the pistachio-herb dressing: In a blender or food processor, combine 1/2 cup of pistachios, 1/4 cup of fresh parsley, 1/4 cup of fresh mint, 1/4 cup of olive oil, 2 tablespoons of lemon juice, 1 tablespoon of honey, and a pinch of salt and pepper. Blend until smooth.
- To assemble the salad: In a large bowl, combine the cooked sprouted wild rice, roasted vegetables, fresh spring vegetables, and pistachio-herb dressing. Toss to coat.
Conclusion:
This recipe for Sprouted Wild Rice with Pistachios and Spring Vegetables is a delicious and healthy way to enjoy the flavors of spring. The sprouted wild rice is a good source of fiber and protein, while the roasted vegetables and fresh spring vegetables provide a variety of vitamins and minerals. The pistachio-herb dressing adds a nutty and flavorful touch to the salad. This salad is perfect for a light lunch or dinner, and it's also a great way to use up leftover roasted vegetables.
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