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.
Ingredients
- 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
4 sides
Directions
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.
Toss well.
45 minutes
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Comments
It was very good. I followed Martha Rose Shulman's original NYTimes recipe, but used Marcona almonds as in your recipe. Turned out great.
Going to make this tonight.