Sunday, August 22, 2010

Wild rice with dill and pecans

I cook extra amounts of grains (like rice or quinoa), so I can use the leftovers later in the week. This helps me make healthy dinners by having grains—with long cooking times—ready to eat in minutes. I made this chilled rice salad with leftover rice. It's a perfect side dish, especially for potlucks or picnics.

Wild rice with dill & pecans
inspired by epicurious
1.5 c cooked wild rice
1/4 c pecans, toasted & chopped
1/4 c dill, chopped
6 dried plums, diced (also known as prunes)
1/2 green bell pepper, diced
1 tsp lemon peel, grated
1.5 tbsp brown rice vinegar
1 tbsp sesame oil

Mix the wild rice with the pecans, dill, plums, and green pepper. Whisk the lemon peel, vinegar, and sesame oil in a separate small dish. Then mix the dressing into the rice mixture.

1 comment:

tiina { sparkling ink } said...

This looks wonderful. Perfect for the approaching fall!