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.