Wild Rice Salad w/ Shredded Silverbeet & Summer Vegetables
Wild rice is a nutty, chewy and absolutely delicious grain that is very much worth your time and attention. It’s not remotely sticky so is a fantastic option for warm salads (no risk of that sushi/risotto-goop) and in this dish it takes on the rich umami flavours from the roasted tomatoes (just make sure you pour all the tomato juices from the tray into your salad too - they’re the best part!). If you can’t find wild rice, opt for a long grain brown rice instead. This dish would definitely also work well with barley or freekeh, just adapt the amount of water or stock that you cook the grain in, depending on the instructions on the packet.
Wild Rice Salad w/ Shredded Silverbeet & Summer Vegetables
Serves 2 as main or 4 as a side
Ingredients
6 roma tomatoes, quartered (~500g)
4 Tbsp olive oil
1/4 tsp salt
100g wild rice (if you can’t find wild rice, try long grain brown rice instead)
1 tsp butter
2 stock cubes
100g silverbeet, shredded
1 baby zucchini or half an adult zucchini (100g), very thinly sliced
1/4 cup pine nuts
Juice of half a lemon
1/2 cup shaved pecorino cheese
Method
Place the tomatoes on an oven try, drizzle with the olive oil, sprinkle with salt and roast at 180˚C for 90 minutes (or until wrinkled, soft and slightly caramelised on the edges).
Put the rice in a medium saucepan with the butter. Fry until the butter has melted and been absorbed by the rice, then add the stock cubes and pour over 1L of boiling water. Bring to the boil, then reduce the heat and simmer for 45 minutes or until the rice is cooked through. Drain and set aside.
Once the tomatoes are ready add them (along any oil that remains in the oven tray) to the rice. Let cool slightly (you want the rice and tomatoes warm but not hot), then add the shredded silverbeet, zucchini, pine nuts and lemon juice. Toss gently until the salad is evenly coated in the lemon juice and oil from the tomatoes.
Serve while warm, sprinkled with the shaved pecorino cheese and salt and pepper to taste.
