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Persian-Inspired Wild Rice Bowl

Prep Time:  20 minutes

     Cook Time:  1 to 1 1/2 hours

     Serves:  6

It’s no surprise that a recipe from our local CSA coalition would play up the beautiful variety of produce available this time of year. CSA members and enthusiasts are experts at using a wide range of vegetables in one recipe, and this wonderful wild rice bowl is no exception. The hearty bowl is an herby, vibrant celebration of summer inspired by Persian flavors.

Ingredients

  • For Salad:
  • 4 tablespoons olive oil, divided
  • 1 cup wild rice, rinsed
  • 2 tablespoons sesame seeds, plus more for garnish
  • ½ teaspoon salt
  • 3 cups water
  • 1 cup chopped walnuts or pistachios
  • 1 large red onion, thinly sliced
  • 1 bunch scallions, thinly sliced
  • 1 bunch kale, stems removed, leaves torn
  • 1 bunch broccolini, stems sliced into short bits, tops left intact
  • 1 medium zucchini, sliced very thin
  • 1 cup chopped tender herbs (choose basil, parsley, chives, mint, dill, fennel fronds or a blend), plus more for garnish
  • 1 tablespoon capers
  • 4 ounces French-style feta (like Valbreso) or goat cheese (like Meredith Dairy)
  • For Dressing:
  • 5 tablespoons olive oil
  • 3 tablespoons tahini
  • 3 tablespoons champagne or white wine vinegar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon pomegranate molasses
  • 1 tablespoon caper brine
  • 1 tablespoon ground Aleppo pepper
  • 1 tablespoon crushed toasted pink peppercorns
  • 1 teaspoon Za’atar blend
  • 1 teaspoon red pepper flakes
  • 1 teaspoon sumac, plus more for garnish

Directions

  1. Combine 2 tablespoons of olive oil, wild rice, sesame seeds and ½ teaspoon salt in a large saucepan. Toast over low heat until fragrant, about 3 minutes.
  2. Add the water, then cover and bring to a boil. Reduce to a simmer and cook for 60 minutes. When finished cooking, remove from the heat but leave the pan covered to steam for an additional 10 minutes. Then uncover, fluff the rice with a fork, and set aside.
  3. While the rice is cooking, warm 1 tablespoon of olive oil in a large sauté pan over medium heat. Add the walnuts or pistachios and cook, stirring frequently, until toasted, about 6 minutes. Use a slotted spoon or spatula to place the toasted nuts in a small bowl, reserving some of the oil in the pan.
  4. Add another tablespoon of olive oil to the large sauté pan and keep on medium heat. Add the red onion and the white portions of the scallions (reserving the green tops for later). Sauté until starting to color, about 10 minutes. Add the broccolini stems; cook for a few minutes until just softened. Reduce heat to low, add the torn kale leaves and broccolini tops and cook until wilted slightly, about 5 minutes.
  5. To make the dressing, combine 5 tablespoons of olive oil with the tahini, vinegar, lemon juice, molasses and caper brine in a medium bowl. Whisk to combine. Add the ground Aleppo pepper, crushed toasted pink peppercorns, Za’atar blend, red pepper flakes and sumac, and mix well again.
  6. In a small mixing bowl, add the dressing to the zucchini, scallion greens, fresh herbs and capers. Toss well to coat. To assemble, divide the wild rice among bowls. Spoon the sautéed veggies over the rice, then layer the dressed zucchini and herbs over the top. Sprinkle with feta or goat cheese. If desired, garnish with extra sesame seeds, sumac and fresh herbs. Serve while the rice is slightly warm, or chill the rice bowls and serve cold.

Notes

Suggestions Note that this recipe calls for a few unique or less common spices. If you have trouble finding them at your usual grocery store, you can find them all at Penzeys Spices.