As with most recipes that involve rice, I completely ignored the instructions for how to cook it and just put all the ingredients in my rice cooker. I handily still had about a cup of wild rice left from last summer's trip to Minnesota (I buy food souvenirs), so I put that in my rice cooker with two cups of water, some minced cilantro, and lime zest.
I minced up the rest of the cilantro, then chiffonade-d the basil.
The garlic scapes and asparagus got cut up into one-inch bits. Garlic scapes are so weird-looking.
I zested two limes, one portion for the rice as mentioned, and then tossed the rest with the greens, along with sea salt, pepper, and olive oil. Then into the oven!
I spent a good amount of time trying to find the sliced almonds I KNEW were in the cupboard. Last time my parents visited, my mom brought me jars filled with almond slices and walnuts that she'd toasted. I put a handful and a half of sliced almonds into a baggie with the paprika, and scrunched 'em around for a while.
And then I mixed all three parts up! It's a pretty gorgeous dish, isn't it?
The almonds add a nice creaminess to the dish, and the wild rice complements that nuttiness. I didn't add as much salt as I could have, so it tasted a bit bland--so obviously I will toss in some Parmesan when I dish it out. :D
1 comment:
I just bought garlic scapes for the first time last weekend at the farmer's and was thinking about messaging you ask about them--since I'd never cooked them before. But I absolutely have cilantro and Minnesota wild rice. I will be making this gorgeous delicious looking dish! Yay!!
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