Wild Rice Bowl Recipe

Cook wild rice

Rinse 1 cup wild rice blend under cold water. In a medium saucepan combine rinsed rice, 3 cups water or vegetable broth, 1/2 tsp kosher salt, and 1 tbsp olive oil. Bring to a boil, then reduce heat to a simmer, cover and cook until tender and some grains have split, about 40–50 minutes (check package for blend-specific times). If liquid is absorbed before rice is tender, add 1/4 cup hot water and continue cooking. When done, remove from heat, fluff with a fork and let rest covered 5 minutes; spread on a sheet pan to cool slightly if making ahead.

Make quick pickles (can be done ahead)

Prepare a quick brine: in a small saucepan bring 1/2 cup white wine vinegar (or apple cider vinegar), 1/2 cup water, 1 tbsp sugar, and 1 tsp salt to a simmer to dissolve. Place thinly sliced red onion and cucumber ribbons in a jar or bowl and pour hot brine over them. Let cool to room temperature, then refrigerate at least 20 minutes (best 1 hour) before using. Drain before assembling. Yield: about 1 cup pickled veg; reserve 1/2 cup each of onions and cucumbers for the bowls.

Whisk 1/4 cup basil pesto with 1 tbsp lemon juice and 1 tbsp extra-virgin olive oil in a small bowl until smooth. Season with 1/4 tsp salt and 1/4 tsp black pepper, tasting and adjusting acidity or salt as needed. This creates a loose pesto dressing suitable for tossing with rice and greens.

Wash and dry 3 cups pea tendrils. Thinly slice fresh vegetables (about 1 1/2 cups total) into matchsticks or ribbons. If using carrots, lightly shave or julienne. Keep fresh vegetables crisp; toss them with a pinch of salt and a squeeze of lemon if desired just before assembling.

Toast 1/2 cup walnuts in a dry skillet over medium heat, stirring, 3–5 minutes until fragrant and lightly browned; let cool and coarsely chop. Lightly toast 2 tbsp mixed seeds in the same pan 1–2 minutes. Shave or grate 1/2 cup Parmesan. Cut lemon into wedges.

Build the bowl

Divide the warm wild rice among 4 bowls (about 3/4 cup cooked rice per serving). Drizzle about half of the pesto dressing over the rice and toss gently to coat. Arrange pea tendrils on one side of each bowl, add a portion of fresh sliced vegetables, and a portion of drained pickled onions and cucumber ribbons. Sprinkle each bowl with toasted walnuts, toasted seeds, and a generous pinch of shaved Parmesan. Add remaining pesto dressing on top or serve on the side. Finish with a squeeze of lemon wedge and a crack of black pepper.

Serve immediately while rice is slightly warm so it melds with pesto, or chill for a cool grain bowl. Leftovers: store components separately for best texture; assembled bowls keep 1–2 days refrigerated.