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- “Silver Platter” Snap Pea Salad With Basil-Mint Dressing
pareve | gluten-free | freezes well | yields 8 servings
4 cups water
1½ cups wild rice, rinsed and drained
1 teaspoon kosher salt
2 red bell peppers, halved and sliced
1 large onion, halved and sliced
2 tablespoons olive oil
Freshly ground black pepper
4 cloves garlic, minced (about 2 teaspoons)
Zest and juice of 1 lemon
1 cup candied whole or sliced almonds
1) Bring water to a boil in a medium saucepan over high heat. Add rice and salt; cover and simmer for about 45 minutes, or until the grains split and burst. Remove from heat; let stand, covered, for 10 minutes. Transfer to a large bowl or heatproof baking dish.
2) Meanwhile, preheat oven to 400° F. Line a rimmed baking sheet with parchment paper.
3) Spread peppers and onion slices in a single layer on prepared baking sheet. Drizzle with oil; sprinkle with salt, pepper and garlic; toss to combine. Roast, uncovered, for 25-30 minutes, or until edges of vegetables are slightly charred.
4)Add roasted vegetables to wild rice. Add lemon zest and juice; toss together. Adjust seasonings to taste.
5) Top with candied almonds at serving time. Serve hot or at room temperature.
Wild rice is not actually rice, but rather a long-grain grass. It has a nutty flavor, is gluten-free and is high in protein, fiber and B vitamins. Did you know that wild rice has double the protein of brown rice?
Black rice, also known as forbidden rice, works well in this recipe.
Recipes from by Daniella Silver with Norene Gilletz Reprinted with permission from the copyright holders: ArtScroll/Mesorah Publications