Description
A flavorful wild rice dish topped with a delicious tapenade.
Ingredients
Scale
- 1 cup wild rice blend
- 2 cloves garlic (minced)
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground fennel
- 2 cups boiling water
- 2 tablespoons melted butter
- 1/2 cup toasted sliced almonds
- 2 tablespoons chopped fresh mint
- 1 teaspoon orange zest
- 1/3 cup chopped kalamata olives
- 1/3 cup chopped castelvetrano olives
- 1/3 cup chopped sun-dried tomatoes
- 1/3 cup chopped parsley
- 1 clove garlic (minced)
- 1 tablespoon capers
- 1 tablespoon lemon juice
- 1/4 cup extra virgin olive oil
Instructions
- Preheat oven to 350 degrees F.
- Combine wild rice blend with minced garlic, cumin, coriander, salt, pepper, and fennel in a baking dish or Dutch oven. Pour boiling water and melted butter over the mixture and stir to combine.
- Cover and bake for 1 hour or until tender, stirring rice halfway through. If rice appears dry, add more water as needed.
- Meanwhile, make the tapenade by combining all ingredients in a medium bowl: olives, sun-dried tomatoes, parsley, garlic, capers, lemon juice, and olive oil. Season with salt and pepper. Let sit for at least 30 minutes.
- Remove rice from the oven and let sit for 10 minutes. Remove the lid and fluff rice with a fork. Add almonds, mint, and orange zest, stirring to combine.
- Drizzle tapenade on top and serve.
Notes
- For a more intense flavor, allow the tapenade to sit for a longer period before serving.
- This dish can be served warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Sides
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg