2.21.2013

A New Dish: Ottolenghi Wild Rice

I haven't done a food post for some time, not because I haven't been cooking but because I'm stuck in a repeat rut. I've been cooking the same meals over and over again. I thought I would make an effort to make a dish that I'd never made before once every two weeks.  That seems doable. Usually after I've made something once, I can remember most of the ingredients and wing it from there and hence add it to my meal repertoire.
I recently saw some recipes from Ottolenghi that looked great that I knew I wanted to try.  They use very interesting ingredient combos and make very clean and healthy dishes. 
I chose to make the wild rice salad because I already had some on hand but didn't know what to do with it.
One variation that I added were these roasted cherry tomatoes which I cooked in the oven at 425 for about a half hour.  I did this while the rice cooked. 
The other variant was I used almonds instead of pistachios, also because that is what I had on hand.
Green onions, dried apricots, tad of crushed garlic, lemon zest, mint.
Add drained, cooled rice. Mix in arugula (they call this rocket in the UK) and toss with lemon juice and olive oil.
This is mine -taken with an iPhone!  They look remarkably similar if you scroll back up.
I halved a mound of brussel sprouts and roasted them in the same pan as the tomatoes (after).
Served it all with grilled boneless, skinless chicken breasts.

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