I cooked wild rice for the first time recently, and wondered why it took me so long to try it - it is delicious. I wouldn't use it as a substitute for white rice, but in salads in soups, it is a great filler without being too starchy, and adds fantastic texture. This salad is a tasty example, I served it as a side with a cilantro pesto barbecued chicken, or you could easily have it as your main meal if you felt like a light healthy dinner. It is perfectly balanced - crunchy from the rice and almonds, spicy and tart from the chili and lemon with pops of sweetness from the corn. I'm not a huge vinegar fan but if you are, white wine vinegar would also work well to replace the lemon.
Oct. 1, 2021, 11:50 a.m.
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Gnocchi di pane with mint (bread gnocchi). Easy to make and delicious. Great way to use stale bread ..
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Roasting
This has both style and substance. The simple but inventive dressing, a combination of tahini and t..
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