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Food

Greekish Wild Rice Bowl

“Last year in Greece, I fell in love with all of these flavors, and as soon as I got home, I made a ‘kitchen sink’ salad. The wild rice base might not be traditionally Greek, but it adds a nutritional element; wild rice comes from a different species of aquatic grass than white or brown rice, and it’s significantly lower in carbohydrates. I love the heft it gives the bowl, and the wild rice’s nutty flavor combined with the brine-y olives and artichokes totally works.” —Seamus Mullen

Serves 1

1 cup cooked wild rice mix

¼ cup thinly sliced red onion

¼ cup pitted Kalamata olives

½ cup canned artichokes

¼ cup crumbled feta

2 tablespoons toasted pine nuts

¼ cup carrot ribbons

1 Persian cucumber, smashed (using either your hand or a rolling pin) and torn into 1- to 2-inch pieces

2 sprigs mint, leaves roughly torn

2 leaves basil, roughly torn

2 tablespoons extra virgin olive oil

1 teaspoon sherry vinegar

juice of 1 lemon

1. Place the wild rice at the bottom of the bowl. Top with the next 9 ingredients, then drizzle the olive oil, vinegar, and lemon juice over the bowl.

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