Recipe: Seasoned Wild Rice with Tomato & Cucumber Salad

Lately I’ve been going back to the home-cooking of my childhood and some of my favorite recipes are all about the rice. Wild rice mix is a very satisfying option to plain white rice but it screams for color and flavors. For some reason I always loved acidic and vinegary combos with wild rice, so this is one easy and quick recipe to preparing a rice dish for yourself that’s both wholesome and very tasty!

~ Ingredients ~
(serves 2 people)

  • 375 grams of wild rice mix
  • 7.5dl vegetable stock / bouillon
  • 1 big carrot
  • 1 small onion
  • 2 red tomatoes
  • 1/2 of a (Nostrano) cucumber
  • Olive oil, white vinegar, slice of lemon

salad

First off chop the onion, tomatoes and cucumber into small, same size cubes. I prefer Nostrano cucumbers for taste and less kernels but any salad cucumber works (I also remove the gooey kernels from the tomatoes). Mix everything in a bowl and add some olive oil, vinegar and a squeeze of fresh lemon. Put the salad aside to rest, ideally for about 30mins.

rice01

Bring your vegetable stock/bouillon to a boil while chopping the carrot into very small cubes. Add the wild rice and carrots and lower to medium temperature. Let the rice cook for ~20mins with only an occasional stir. Add a flake of butter before serving next to the tomato and cucumber salad. Enjoy the flavor combination of the sweet rice with that very fresh salad!

rice02

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