Greek Inspired Wild Rice: What I've Learned So Far
As a vegetarian, I’ve had to rethink the definition of dinner. Growing up in Southern California, I was lucky enough to eat foods like avocado, jicama, and kiwi, but an average dinner was still some type of meat with a starch, a vegetable, and maybe bread. The way I remember it, there were always at least three things to put on your plate.
I still do the same thing – I just substitute “protein source” for meat. The starch is generally a grain (and if that grain is quinoa it doubles as a protein source). The main difference is that everything is put together to create a single dish, rather than being separate dishes. That, and the fact that I’ll use more than one veggie in my meal. It used to feel weird to have only one serving bowl on the table, but I’ve come to really enjoy my simple, healthy meals.
I’ve also had to rethink how I use herbs, spices, sauces and condiments. I’ve found salad dressing can make an awesome sauce for a grain-based meal, and I’ve branched out on the spices I use. Honestly, I kind of like to experiment. Sometimes it works – and sometimes it absolutely doesn’t. This recipe was one of the times it worked, and I hope you enjoy it.
The Ingredients and Recipe
Greek Inspired Wild Rice Notes
• Try adding some toasted pine nuts or toasted walnuts for a little extra crunch and flavor.
• This would also be a great filling for a pita if you wanted something you could take to work.