Wild Rice With Roasted Peppers & Candied Almonds
Image by EveCandyTO
This dish, from cookbook, is elegant, eye-catching and, most importantly, simple to make. When topped with crunchy candied almonds, this delicious side goes from ordinary to extraordinary.
- Read the cookbook review: Taste Testing “The Silver Platter”
- “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
Kosher salt
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.
Norene’s Notes
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
I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.
Now more than ever, American Jews need independent news they can trust, with reporting driven by truth, not ideology. We serve you, not any ideological agenda.
At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and the protests on college campuses.
Readers like you make it all possible. Support our work by becoming a Forward Member and connect with our journalism and your community.
Make a gift of any size and become a Forward member today. You’ll support our mission to tell the American Jewish story fully and fairly.
— Rachel Fishman Feddersen, Publisher and CEO
Join our mission to tell the Jewish story fully and fairly.
