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.