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Wild Rice with Lemon Zest and Fresh Tomatoes

As wild foods often do, wild rice caries some sense of mystery. The wildness of this plant comes through in its deep earthy flavor and chewy, fibrous texture. Find a nice quality wild rice for this recipe. If you want, you can mix it half and half with regular brown rice – be sure and cook them separately as they have very different cooking times!

2 cups wild rice
zest of 1 lemon
3/4 cup of cherry tomatoes, cut into quarters
1/2 cup of finely chopped parsley
3 cloves of garlic, finely chopped
olive oil
salt and pepper

Bring 5 cups of water to a rolling boil. Once boiling, add 1 tsp. of salt and the wild rice. Return to a gentle boil and cook covered for 40 to 50 minutes, or until the rice has popped open and is tender. If you like your rice to be more chewy, cook it less, for softer rice, cook a bit longer. If there is water left in the pan, strain the water from the rice and set the rice aside in a mixing bowl. Add the lemon zest, parsley, cherry tomatoes, garlic and enough olive oil to moisten (start with 1/4 cup) to the rice and mix well. Add salt and pepper to taste. This dish can be served hot or cold and makes a nice summer side dish. I like to serve it with fish or with grilled vegetables and fetta cheese!

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