Summer Wild Rice Pilaf

Summer Wild Rice Pilaf

Summer Wild Rice Pilaf

The heat has finally arrived here in Los Angeles, and with it, a desire to NOT heat up my kitchen  at the end of a long day. And in my book, boiling a pot of rice for this summer wild rice pilaf, is the perfect solution.

Summer Wild Rice Pilaf

Chicken bone broth is one of my favorite super foods; beyond the myriad of health benefits, it adds a wonderful flavor to basically any kind of rice. I chose a wild rice blend for this recipe, and could have eaten the entire pot with a spoon.

Besides being a die-hard beach bum, I absolutely love summer because of all the amazing produce that comes with it. Even in California we have to wait until July for those amazing peaches, cherries, and strawberries, to name a few. In this summer wild rice pilaf, I used fresh peaches, thinly sliced fennel, baby arugula, goat cheese, and a generous squeeze of lemon.

One key step is to allow the rice time to cool before tossing in all your additions. So prep this summer wild rice pilaf by making the rice in the morning, and pop it in the fridge until dinner time. As always, use what you have, and what is in season in your neck of the woods. And remember, bone broth packs in tons of flavor and usually has added salt (if you aren’t making your own—I’ve found a great inexpensive organic option at my grocery store), so you really don’t have to add in a bunch of seasonings.

Summer Wild Rice Pilaf

Summer Wild Rice Pilaf

All the flavors of summer get to shine in this rice pilaf: peaches, fennel, fresh mint, and a few other goodies!
Prep Time15 mins
Cook Time30 mins
Chill time2 hrs
Total Time2 hrs 45 mins
Course: Salad
Cuisine: American
Keyword: summer, rice, peach, fennel, walnuts, arugula, side, easy,
Servings: 4
Author: Molly

Ingredients

  • 2 cups cooked wild rice I cook mine in chicken bone broth. Or use veg broth- according to your preferences
  • 1 ripe peach- cut into cubes
  • 1 bulb of fennel- thinly sliced
  • 1 cup packed baby arugula
  • 2 cloves garlic- minced
  • ½ cup raw walnuts pistachios are great too
  • ½ lemon juiced
  • 1 tbsp olive oil
  • ¼ cup crumbled goat cheese
  • 1 tbsp fresh mint- minced
  • Freshly ground pepper

Instructions

  • Make the rice according to the package instructions. I used bone broth for mine instead of water. Once the rice is done cooking, allow it to come to room temperature before placing it in the fridge to chill completely.
  • Prep all of the remaining ingredients. Place everything in a medium mixing bowl and toss gently with the chilled rice. Taste and add salt as needed, I didn’t feel like mine needed any. Serve with a simple side salad and the protein of your choice.

Summer Wild Rice Pilaf

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