I love wild rice, and I love celery. But it took a recipe from the New York Times to make me consider putting them together. Yum. The dish is pretty hardy, and the celery provides a nice crunch.
- 2 cups stock
- 1/2 cup wild rice
- 1 clove garlic
- 2 tbsp plain yogurt
- 1/4 cup extra virgin olive oil
- 2 tsp red wine vinegar
- 1/2 lemon
- 4 ribs celery
- 1/2 cup fresh parsley
- 2 leaves fresh sage
- 1/4 cup roasted marcona almonds
Bring stock and rice to boil over medium heat. Reduce to medium-low, cover, and simmer for about 40 minutes or under the rice is tender. (If the liquid runs out, add a little water.)
Meanwhile, crush the garlic and add it to a large bowl. Add the yogurt, olive oil, vinegar, and the juice of 1/2 lemon. Whisk it all together.
Finely slice the celery on the diagonal. Chop the parsley and sage. Combine all three, along with the almonds and rice, in the bowl.