The cherry tomatoes I picked up from Cherry Lane Farm needed to be the star of any dish I put before my family, and this was certainly a winner. The wild rice, which can stand up to any ingredient without becoming soggy, is delicately spiced with baharat and Aleppo pepper. The tomatoes are marinated before adding them to the rice. I imagine you can add any fresh ingredients here, from cucumbers to corn. Serve this warm or even cold, as a salad or side dish or hey, a main.
Spiced Wild Rice and Summer Tomatoes
Ingredients
for the rice
- 1 tbsp olive oil
- 1 tspn baharat
- 1/2 tspn Aleppo pepper
- 1 cup wild rice
- 1 3/4 cup chicken or vegetable stock
- salt to taste
for the tomatoes
- 1 pint cherry or grape tomatoes in season only, halved
- drizzle of good quality olive oil
- 1/2 tspn ground cumin
- salt and Aleppo pepper to taste
- fresh herbs chopped, to taste
Instructions
for the rice
- Heat olive oil in a small pot. Add in the baharat and Aleppo pepper, allowing them to infuse the oil for about a minute. Stir in wild rice, stock, and salt. Bring to a boil then, with lid on, simmer for 45 minutes, or until the stock has evaporated. Set aside and cool slightly.
for the tomatoes
- In a small bowl, season the halved tomatoes with a drizzle of olive oil, salt, cumin, and Aleppo pepper and allow it to marinate for at least 15 minutes before adding in the rice. Mix in your fresh herbs and serve.
By the way, how cute are my chili pepper shakers? Couldn’t resist using them here for the gram. Ha!
