Wild Rice Agrodolce
This wild rice dish is loaded with flavor. It has a touch of heat thanks to garlic and red pepper flakes, a touch of sweetness from currants, and brightness added by fresh herbs. Top everything with toasty pine nuts and serve it with fresh asparagus for a delightful spring or summer meal.
- 1 cup cup wild rice rinsed
- 3 cups vegetable broth or water
- 1 tablespoon olive oil
- 3 garlic cloves minced
- 1 pinch red pepper flakes
- 1 tomato chopped
- 1 red pepper chopped (or you may use about 1 cup of jarred red pepper, chopped)
- 1 teaspoon allspice
- 1 tablespoon capers
- 1/3 cup currants or raisins
- sea salt and freshly ground pepper to taste
- 1 large handful mint leaves coarsely chopped
- 1 large handful parsley coarsely chopped
- 1/4 cup pine nuts toasted
Bring vegetable broth or water to boil in a generous saucepan. Add wild rice. Reduce heat to low, cover and simmer for about 45 minutes, until rice is tender and has absorbed most of the water. Rice may be prepared a day or two ahead and kept covered and refrigerated until you’re ready to proceed.
Heat olive oil in a large skillet over medium-high heat. When hot, add red pepper flakes. They should sizzle. Add the minced garlic and stir for a few minutes until garlic softens. Reduce heat to medium and add chopped tomato and red pepper, cooking until they’re fragrant and tender, about 10 to 15 minutes.
Tip in the cooked wild rice and the allspice, capers and raisins. Stir gently to combine. Add the mint and parsley, season with sea salt and freshly ground pepper, and garnish with the toasted pine nuts just before serving.