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!
Servings: 4
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.