Wild Rice Salad with Roasted Vegetables and Lemon-Tahini Dressing

wild rice salad

Over the past few weeks, I’ve been trying to use up things I already have in the cupboard, plus eat seasonally, plus make things that are relatively easy to make – and this salad fit the bill on all counts. It combines tahini with wild rice and used up some of the marvelous root vegetables that I can’t help buying at the market, even though I should be using up what I’ve already got on hand. It’s not the prettiest salad in the world, but compared to what I didn’t show you of my refrigerator, that bowl should be hanging in the Louvre.

Speaking of which, I’m only going to give you a glimpse of my jam-packed refrigerator (and I mean literally, there are over a dozen jars of assorted jams in there) because I don’t want my refrigerator scrutinized. Not that I’m ashamed of having a bottle of bbq sauce and some store-bought feta, but, well, my refrigerator is sort of a disaster at the moment, and I’m hoping to take care of that shortly. (Although I’ve been saying that since November…of 2007.)

refrigerator

I’ve also taken on the task of using up the contents of my freezer. In spite of my best efforts to be efficient and label things as I go, over time the labels invariably fall off and get frozen onto something else. Which is why I always scratch my head when people want to know if things can be frozen because who the heck has room in their freezer for a cake or something like that? I’m learning that hard way that it’s best to just eat it all up when you can. But on the other hand, I was happy to find some lasagna I had made – without a recipe – when I put together some homemade pasta a little while back, that I kept up front because it was too good to get lost back there.

no-recipe lasagna

I’m also starting to go through my kitchen cabinets. I love wild rice, but discovered that I have a huge stockpile of it that, for some reason, had gone completely ignored. Honestly, I have enough packages of it in case of nuclear war and all shipments from America get cut off, along with a sizable stash of dried sour cherries and dried Mexican chiles.

(So in case the worst happens, I’m going to make a killing being the exclusive vendor for wild rice, sour cherries, and ancho chiles in Paris.)

Since it’s something more readily found in North America than in France, I bring wild rice back to with to serve to friends who always love it – and are surprised when I tell them that wild rice, or riz sauvage, isn’t really rice at all, but grass.

roasted vegetables

Whatever you call it, it’s been my go-to meal for the last few days. And no, it can’t be frozen. Which, considering the state of my freezer, it probably a good thing.

Wild Rice Salad with Roasted Vegetables and Lemon-Tahini Dressing

Four to six servings

Feel free to use any root vegetables you like, or add a few other herbs into the mix; fresh dill or something else vaguely Mediterranean or Middle Eastern would be pretty tasty.


3/4 cup (125 g) wild rice
6 cups (750 g) peeled and cubed root vegetables; any mix of carrots, parsnip, celery root, beets, and butternut squash, or other favorites
Olive oil
Sea salt and black pepper
2 spring onions or green onions, minced
1/2 cup (15 g) chopped fresh parsley and chives (or other favorite herbs)



Lemon-Tahini Dressing

  • 1/4 cup (80 g) tahini
  • 1 tablespoon fresh squeezed lemon juice
  • 3 tablespoons water
  • 1 clove garlic, peeled and minced
  • 1 teaspoon soy sauce


1. Put the wild rice in a saucepan and cover with plenty of salted water. Bring to a boil, then reduce the heat to a gentle boil and cook the rice until it’s tender, about 45 minutes.

2. While the rice is cooking, preheat the oven to 375ºF (190ºC). Drizzle a few spoonfuls of olive oil on a rimmed baking sheet. Spread the cubed vegetables over the pan and season well with salt and freshly ground pepper.

3. Toss the vegetables with the olive and spread them on the baking sheet in an even layer. Bake for 30 to 45 minutes, stirring once or twice during cooking, until the vegetables are fully cooked.

4. When the rice is done, drain it well and toss it in a large bowl with the cooked vegetables and let cool to room temperature. Once cool, stir in the onions and herbs.

5. Make the lemon-tahini dressing by stirring together the tahini, lemon juice, water, garlic, and soy sauce, then pour it over the salad and stir it in well. Taste, and add a bit more salt and lemon juice, if desired.

Serving and Storage: This salad is best enjoyed at room temperature; when chilled, it tends to dry out a bit because of the tahini. If you wish to make it in advance, best to make the dressing and the vegetable & rice mixture separately, then stir them together before you serve it.

Note: Tahini is a paste made of ground sesame seeds and can be found in well-stocked grocery stores, natural food shops, and Middle Eastern markets. It’s also available online at places such as Amazon and Kalustyan’s.


Related Recipes

Chopped Vegetable Salad with Lemon-Garlic Dressing

Cabbagetown Hummus Recipe

Roasted Root Vegetable and Wheat Berry Salad

Baba Ganoush

Cold Noodles with Peanut Sauce

78 comments

  • My fridge and freezer sound remarkably similar to yours! I dread to think what’s lurking in the back…I’m a great fan of these kind of meals though, sometimes the best food is what you have on hand thrown together.

  • Wild rice and roasted veggies screams yummy to me. Before you know it your freezer and pantry will be all cleaned out and you can move to your new digs with all new stuff to cram in your freezer. :)

  • Oh, how I crave this dish! Roasted root vegetables are by far one of my favourite things. But I’ve been transitioning between careers and stationed temporarily with my mother who does not have a working oven (I know! What gives?!). This might be one of the first dishes I make in my new home!

  • I actually made a lasagna based on you description from last week last sunday. It turned out very much like that picture.
    For cleaning out a refrigerator I can highly recommend dropping a jar of confiture and having it spill all down the sides to motivate you.

  • You know what????? I happen the have the same problem than you (the falling labels in the freezer). So it’s kind of cool: it’s always a surprise to open any containers because I rarely know what’s in. This salad looks really lovely (even if it’s not that good looking than a green salad) and the dressing, ohhhhh the dressing looks awesome. I’ll try it, for sure!

  • What a relief to know I am not the only one with cupboards, fridge and freezer filled to the gunnels! I can’t wait to share this fact with my husband…. ;-)

    I have the perfect recipe for wild rice, sour cherries and root veg. Paul Gayler’s Wild rice and parsnip suppli with cherry jus – it is divine! Not sure how I can send you a copy of the recipe though?

    PS. I love your blog – although I am gutted to know I missed Henri Le Roux in Quiberon, I feel another trip to Brittany coming on….

  • Accidentaly, I went out to buy wild rice today to make a pretty looking salad with Brussel sprouts and pecans and the only thing I found was a mix of natural rice and wild rice, where the wild rice is just 8 % of the total amount. Guess my salad will not be as pretty (or tasty). (I live in the Netherlands btw)

  • I use a magic marker to write on containers and bags. That way there’s no fear of it coming off. Also, if it’s a reusable container, the writing will usually come off with a light scrub, but if not, rubbing alcohol works *really* well.

    I’m in the process of cleaning out my fridge and freezer this week. I hate to throw stuff away, but I have to real honest with myself and ask if I’m really going to use a certain item. Conversely, I’m trying to be more selective of the things I buy at the grocery store. Now, I won’t buy it unless I absolutely have a plan for it, it’s on *super* (and I mean SUPER) sale, or it’s a staple. Slowly but surely, I working things down.

  • I use a similar dressing for roasted winter squash and some-kind-of-legume salads. The wild rice sounds like a great sub for the beans. That dressing is so terrific, isn’t it?

  • Yum! Lemon tahini dressing makes me weak in the knees.

  • You had me at “Lemon-Tahini Dressing”. God, I love that stuff, and your inclusion of soy sauce is a change to my usual recipe, so I’ll have to try that!

    We’ve also got a strange apocalypse-proof quantity of wild rice at home. I blame Costco for having an enormous tub at half the price we pay for a tiny bag of it at Tesco. Since buying the big tub, we’ve kinda stopped eating it as much…

  • David, I have a great idea for your fridge organization. BTW, your fridge looks kinda like mine. You buy plastic trays ($ store) for as many shelves as you have and everything can be seen (even stuff lurking in the back) by pulling the tray out and just sliding it back when you’re done. I guarantee you’ll never lose anything again! Even cleaning the fridge is a cinch.

  • Yup, been “saving” the wild rice – also stockpiled the root vegetables – plenty of tahini – and I just got a deal on parsley and green onions – another meal thanks to you. I have the same problem in the freezer and refrigerator but it makes me feel rich. I have a pile of recipes to try – keep sticking the “leftover” meals in the freezer for when I don’t feel like cooking – just when will that be I don’t know – and no end in sight for new meals. I hope I have worked through everything before Spring goodies show up! You made me laugh at myself so much today – thanks!

  • My freezer, (large, North American) is where my good money and good intentions go to die. When we moved this summer, I ended up dumping everything from it in the garbage and starting fresh. It was totally humiliating, looking at the pile of wasted food, but it did focus me to be more organized and follow the ‘first in, first out’ rule from now on. Your blog is a real favourite for me, thank you very much.

  • I love how many eggs you have. Love it. How very Parisian of you.

  • Apropos of nothing except you are an extraordinary baker/pastry guy – do you have a source for goose feather pastry brushes? I have one that I bought in a kitchen shop going-out-of-business sale about 10 years ago, and I have worn that thing out. I love it for spreading melted butter – it is the perfect tool.

    The guys at Dehillerin told me such an item hasn’t existed since the 18th century. Are they right?

    (I did find one online a few years ago, but the feathers were very coarse and just scratched the pastry. The one I first found has delightly stiff yet soft feathers.)

  • Our freezer is so stocked now that I fear we’ll be losing some it to the back reaches as new things get shoved in front (because we are always in a hurry to get doing something else) I barely have enough room to flash freeze things to also lose in it!

    My biggest waste of freezer space is bread. I make it from recipes that make more than one loaf that I fear will get stale before I use both of them. So I freeze one (and usually forget about it until I’m looking for something else) then when I do finally take it out, it never tastes the same. Bread loses a lot in the freezer regardless of how well wrapped you perpare them and the take up so much space! What a waste of two things..space and bread.

  • Oh I like Joan’s tip on how to put everything on a tray and pull it out to see it. Loved the reference to 2007 fridge clean still on to do list and I’m going to make this – ya!

  • This does beckon – maybe because wild rice is the only seasonal, local thing going on in Minnesota. (Never think of wild rice journeying to Paris). Nice to find a new recipe that doesn’t include 2 quarts of cream for soup.

  • Delicious sounding recipe makes me want to eat the turnup lurking in my fridge.
    This would go perfectly with quinoa as well..
    merci carolg

  • I have been doing the same thing with trying to clear out the fridge and freezer. Thanks to you my entire lower shelf of the fridge is full with jam I am still giving away to friends (they thank you too).

    I love wild rice. You can find it here in Sweden, but a very small bag is about $10. Ouch. If you decide to sell off your wild rice or dried cherries stash and are willing to ship to Sweden, do let me know.

  • Oooh! Yum! First of all, I just have to say that Minnesota has a LOT going on for local/seasonal, even in the winter (note that I can say this sitting 20 mi from Canada). And this recipe is perfect for it. But I must admit, I can’t imagine eating anything but the local wild rice…it’s so divine. If you ever find yourself (god forbid) in the Northern reaches of Minnesota among the wild rice communities, keep an eye out for back alley wild rice signs that will lead you into the homes where people will bring out suitcases (ok, ok, more like plastic tubs) full of one pound packages of wild rice in zip lock baggies. They feel like drug deals with sweet old ladies. And the wild rice is magical.

    Also, yes, your fridge of eggs looks like mine…except at my house, we have 30 laying hens. I can’t wait to try the recipe!

  • Oh, golly, David. Like a lot of commenters here, my fridge sounds similar to yours. Hahahaha.

    Mind you I do like going through the larder, freezer and fridge to find ingredients that just want to be together. So thank you for this post. I can use all variations on the theme:-)

  • Loved this article, thanks! Definitely going to try the wild rice salad this weekend, and I will be the first to buy your ancho chillies when you start selling! Not an easy thing to find in rural France where I currently live! Would you have a recipe for adobo sauce? I have just visited family in Texas and want to recreate some dishes. I love getting your newsletters, thanks!

  • Yummy yummy-lemon tahini dressing-double yummy. I love your fridge, there’s nothing better than a jam packed fridge, especially with loads and loads of eggs!

  • Pathetically, I have 4 freezers and they are stocked. I also buy TOO MUCH at the farmers market. I am going to make this… changing it a bit to accomodate MY leftovers, but YUM and THANK YOU!

  • I always have to laugh at the appliance (fridge, freezer) commercials! No ones fridges look anything like the one on display, all neatly arranged, spotless! Yes, the tray idea is a good one and I shall implement that….and get onto that lemon tahini dressing too. How long does tahini stay good in the fridge btw?

  • Cooked wild rice freezes well. Very handy to throw some in some soup or a salad.

  • Yum! I adore tahini-lemon dressing on almost anything, and this sounds like an excellent pairing.

  • Growing up in Northern Saskatchewan wild rice was a staple in our home. I love the idea of using it a base in a salad

  • A full fridge tells a lot about a person. A full fridge is a warm comfort or an excited Wow! An empty one is a deflated Hmm!
    The tahini dressing is new for me. Thanks for the idea.

  • Solution : become housebound. Husband takes over grocery shopping. No more interesting items, basics only. (And no stocking up on specials!) No seasonal produce purchases. Also become increasingly disabled, i.e. can no longer bend or even reach forward into ‘fridge. Result : NO privacy!!! What’s this?! Whatever do you need that for?! And his favourite expression – “You’ve got it coming out your ears!”
    I’ve never run out of kitchen items before, but now that is standard. I grew up on a farm, & was used to bulk supplies of most things. He panics if he spots even two of an item…
    He does not (read will not) cook, but still expects me to come up with wonderful meals. I read recipe books – which he declares a waste of time (“You’ve got recipes coming out your ears!”), & love following your blog – even if it is only to escape for a while…
    Thanks, David! :)

  • This sounds a lot like my go to meal when I really don’t feel like cooking. Except instead of the lemon and garlic in the sauce, I use some Sriracha sauce. And I usually use brown rice but now that you mention it, I seem to have a stockpile of wild rice going on too (I think I compulsively buy it every time I get to Trader Joe’s since they have the best price around here). I’ll have to try it with wild rice next time.

  • I’ve had a bag of wild rice sitting in my pantry for the longest time, too. Poor thing. This recipe looks like a good reason to bring it out!

  • I took roasted carrots and parsnips with parsley to a party before Christmas and loved the way it looked with the green parsley and orange carrots — very festive. I wanted to take something healthy since I knew all the other dishes would be sweets and high calorie foods. I was afraid no one would eat them, but everyone seemed to love them — they disappeared quickly and everyone wanted the recipe — so easy.

    I also made your herb rub this weekend out of sage, rosemary and sea salt and it made my kitchen smell wonderful — can’t wait to try it on fish!

    I renovated all last year and thought I would lose my mind, but love the results and have forgotten about all the stress. So hang in there — you will be so happy in your new place.

  • oh how I wish you posted this yesterday! This was a version of my dinner last night & mine really fell short. Can’t wait to try this!

  • Ah, the freezer of mystery. haha! Mine is no exception either!

    And for some strange reason, I also have a large quanity of leftover dried sour cherries from a christmas cookie making bonanza. Not quite sure how that happened. However, if you’ve got some additional recipies up your sleeve to use those up, I’m game! Especially if it involves chocolate. :)

  • We just finished two weeks of “mystery meals” from our overstuffed freezer. There were two great chilis, one chicken curry and several soups that I’d love to eat again, but they’d all been in a state of suspended animation so long that I don’t remember the original inspiration. There was a decent beef stew, and (best of all) some fabulous homemade triple reduced chicken stock. Some of the other unlabeled containers didn’t contain such nice surprises and ended up in the trash. I’m inspired to try to remember to label those recycled soup containers before I pop them in the future.

  • Great recipe, thank you. Question: why are your Parisian eggs in the fridge? Do you know something about eggs that I don’t know? The eggs at the market/grocery store in Paris are on the shelf so I thought they are fine to leave on the counter. Please advise! Also, how in the world can you loose anything in these tiny Paris freezers?

    • In France, eggs are stored at room temperature, and I’ve had a few ‘back-and-forths’ with French acquaintances about how acceptable it is to store them there. According to Harold McGee, eggs keep four times longer when refrigerated. Of course, much also depends on your source, but I keep mine in the refrigerator. Those are free-range eggs that I bought at the supermarket.

      I used to buy mine from someone at the market whose eggs I thought were from the farm (they were packed in hay…), but I found out they were simply eggs from chickens in cages, so I switched. I try to buy free-range eggs as much as possible, although I can’t always do that (especially because of the amount of eggs I use!) but I make the effort – especially after seeing a documentary here on French television about how the batterie (caged) chickens are raised. Eggs are numbered 0-3, to let you know how the chickens who produced the eggs are treated.

  • David, Will you have a bigger frigo in your new apartment? The under-counter thing we had was so small. We stored a lot of stuff on the balcony over the winter, then had a real wake-up call come spring.

    I am curious… what outdoor market will you be close to at the new place? My dream is to come back to Paris and live over Rue Mouffetard.

    • I am hoping to have a much bigger refrigerator. Not that I am a ‘Bigger is better’ kind of person when it comes to kitchen appliances, but because of my work and recipe testing, I really need the space to store items that I need. Am looking at brands now.

      Interestingly, in France, a side-by-side refrigerator is called an “American refrigerator”, while in the US, I’ve seen side-by-side refrigerators labeled as having “French doors” -!

  • I love roasted roots and I love tahini-lemon dressing (and like your reader above, haven’t tried it with soya sauce, but I must!).

    But I really love wild rice – and in this country it’s so expensive that you wouldn’t dream of buying it, or ordering a dish containing it, unless you were celebrating something incredibly special! I am very, very jealous that it’s affordable in the US, and now I know what to tell people when they ask what they can bring me from the US!

  • This is like group therapy for the full-fridge crowd! When I lived in a teeny house with a tiny fridge, it was always packed to the gills. Then I upgraded to a bigger house, bigger fridge–and it’s still chock-full. There are just so many condiments in the world! And so many fabulous ingredients! I see my full fridge as a world of possibilities. :)

  • Mmm, I can just imagine the contrast of the bright lemon dressing and the earthy root veg and rice. Seems like this would be a great weeknight meal.

  • After reading this I remembered my American girlfriend gave me some of her pumpkin cheesecake from her Thanksgiving dinner. It is yummy to eat still frozen!
    As it is summer and we are still in holiday mode here in Australia, I defrost and serve anything I can find that I have cooked or BBQ anything I can find in the freezer!
    Lastly, I love having enough supplies for a nuclear fallout!

  • Your salad is not so ugly. Wild rice is just not very pretty. Once upon a time long ago I lived (survived) a couple of years in Minnesota, where I became acquainted with a truly ugly wild rice dish–wild rice and hamburger casserole. It’s Uuuuggly.

  • mmm this is very pretty! a very nice winter salad.

  • The salad sounds delicious! I’ll save the recipe for the winter.

    I’m forced to have at my freezer once a year at Christmas when I need to make room for all the stock I make from the turkey and ham. Which is a good thing, because I’d never do it voluntarily otherwise. Still doesn’t mean I have any spare room, though – although apparently they’re cheaper to run when full.

  • rice is also a grass. its a big important botanical family.

    it includes sugarcane, bamboo, corn, sorghum, wheat, oats…..and wild rice aka Zizania.

    the first 3 major civilizations grew up around the cultivation of the holy triumverate of grasses; corn (Central and South America as in Aztecs and Mayans), wheat (Iran and Iraq as in Arabs and Persians) and rice (China, India). civilizations that learned to cultivate, store and trade grasses (moving from the hunting, gathering, grazing on the run societies) also were the first ones to begin developing their language, writing, written histories, the sciences and organized political, religious, and monetary systems.

    love your blog.

  • We’ve been on the same kick this month, using up lots of grains, homemade broth from the freezer, etc. There’s something very cathartic about using it all up!
    I love the salad (guilty as charged: two jars of tahini and one packet of wild rice on the shelf….) and how it can be adapted to enjoy even more pantry lurkers. I might add a roasted chicken thigh but my vegetarian husband will love it as is.

    Thank you for the inspiration–your book and blog are part of my sweet life!

  • I’m so relieved to see that I’m not the only that keeps there fridge like a bomb site. I’m always so jealous of people who are so organised to label things and freeze things into single sized portions for convenience but alas I missed that gene.

    Your wild rice salad however looks lovely and comforting. After a recent trip through the US, I discovered wild rice and how delicious it is and have been trying to incorporate into my cooking now that I’m home. The only downside is that it’s super expensive here :(

  • Oh i was grinning, reading about your fridge… I was instantly reminded of a headline, either podcast or book… I don’t rememebr… it said
    KNEEDEEP IN MY FREEZER

    Sounds delicious that salad… the dressing is mideastern-inspired… reminds me of taratoor…. a simple delicious dressing for nearly everything from felafel, to antipasti(fried Zucchini and/or eggplantslices, to kabobs…

    thank you for sharing all those great ideas, I was happy that I could give you an idea for Sydney, when you took a look at the fishmarket…..glad, you liked it!!!

  • I just wanted to let you know how wonderful your ice cream book, The Perfect Scoop, is. I just got done scraping the last of my new fave chocolate from the ice cream maker. My 3 year old daughter made it with me this morning, and we put it for a spin after supper. Absolutely sublime. So far we’ve tried fresh raspberry, pumpkin and chocolate. No more store bought stuff for us. Thanks from Indiana!

  • Hey David! Love your blog, I am an avid reader who has read every single post! Your recipes always work out well and your humour always makes me smile. I’m in Paris this weekend – if you see a blond English girl in gold shiny jeans come over and say hi haha! I’d love a picture to put in my scrapbook X a bientot!

  • Thank you for showing your fridge and freezer just like that. I fight with myself to avoid shopping more than we can eat, and I really feel better now that I know you would understand me. I can be excused, I guess. The salad looks delicious.

  • I made your salad tonight for dinner. Those who joined me loved every bite. I didn’t have any parsley on hand so I added finely chopped loose leaf lettuce.

    My husband commented mid-meal that it appeared to be vegan. I hadn’t even considered it but he said friends of ours who are will be delighted with this.

    Thank you so much- you were right, it’s not the prettiest salad but it is very, very good.

  • One of the favorite things we find in our freezer is labelled BOF soup. Never the same twice, but yummy.
    (Bottom of Fridge)

  • David, you are manic! Since I live 21 miles from a city I keep plenty of delectables (er, survival rations) on hand. I thought I was the refrigerator stacking champ, but you may have surpassed me. I steadfastly resist a bigger freezer as things just get lost and scary in there. My staples are my KitchenAid ice cream freezer bowl and your grapefruit champagne sorbet that I’ve squirreled away. Che bella …

  • Can I borrow some of that grass?

    Oh, now that did not come out right.

    Can I borrow some of that rice?

    Oh, now that came out all wrong.

    I need some grass.

    Seriously, David, I am NOT asking for Mary Jane. I need the wild stuff, the rice, er, grass.

    Never mind. I’m opting for noodles.

    ;)

  • I cannot find tahini ANYWHERE here in Quito. :(

  • Don’t worry, you just had wild rice, ancho chili, and sour cherry amnesia. I often suffer from rice (and peanut butter, beans and jam) amnesia myself. Now that you have your memory back you can stop buying it. BUT BEWARE, food amnesia can re-occur at any time.

  • Hey Dave, I guess I could get in on the commenting about the salad, but I won’t bother. Let’s just say that sometimes life can suck a bit and that luckily I have your blog to make me smile. Thanks for being you. Don’t change, please. Or I’ll throw some morbier at you.

  • How do you remodel a kitchen in a rented apartment ,exclusive to France?And are your plans to record the making of your recipes..
    Best,
    Sandra castro

  • David,
    Really had to laugh…your fridge sounds just like mine! Also, when The Bakery
    was still open, I had a HUGE fridge, it was FULL at all times. Cooks are cooks!

    We actually get WILD RICE at Makro in Puerto de Santa Maria….why I know not.
    As for the guy in QUITO who can not find Tahini, it’s availiable in Buenos Aires
    if they or friends travel there.

    BIG NEWS ON MY FRONT, your Ice Cream book juas arrived!!!!!!!!! At last I’m gong
    to fire up the old Cuisinart from the USA and begin to prepare for a summer of
    fun and FAB Ice Cream. The recipes are OFF THE MAP, not to mention the sauces.
    I’ve always made my own marshmallo, can’t wait to try a banana split with your CHOC and VANILLA ice cream.

    An XX employee of mine from Buenos Aires is in Barcelona, she’s given me a source for Madagascar Vanilla, there there’s a bean there’s hope!

    Was suppose to be in Paris in Feb, change of plans….waaaaaaa. Perhaps in the
    Spring.

    G.

  • Hi David. I live in Aix en Provence. I picked up some great root veggies today at the local market, including “salsifies” (?) – those looked a bit scary, but my kids eat them at school! I am making your recipe tomorrow.
    Any chance you will put on a “print recipe” button to make it easier at the stove? Don’t want to splash tahini on my computer screen!
    Merci!

    When I started the site, there was no print option available for the blogging software I was using. So in order to add it, “someone” would have to go back to all the recipe posts and add them in manually, and I just don’t have the time to do it. (Plus I often edit recipes after I publish them on the site.) I was thinking about adding a print option starting now, but then people would write and ask why the older ones weren’t available to print out, so I can’t add the option. -dl

  • That sounds delicious and, maybe there’s something wrong with me, I think it looks good too. BTW, I have frozen wild rice when I’ve cooked too much. I use the frozen rice in soup, so if it loses texture it’s not a big deal.

  • I made the dressing for some roasted potatoes I already had (too lazy to make the entire recipe) It went great with the potatoes. Thanks!

  • This recipe sounds delicious and I will be cooking it very soon. As for labels falling off frozen pkgs, I had the same problem. Now I label and date with a Sharpie, let it dry for a few seconds and pop it into the freezer. Nothing falls off or smears.

    My fridge and freezer are disasters, too. I’m not moving but wecare eating everything in the freezer before we buy more.

  • I take wild rice from soups to desserts. Leftover wild rice mixed with eggs and some leftover veggies makes the best Sunday individual frittatas in the world. And yes, I do make a delightful wild rice pudding with sour cherries, walnuts and maple syrup. Trader Joe’s used to sell a wonderful organic wild rice, unfortunately we cannot find it any longer and it was truly to die for. Notice that I am not mentioning refrigerators or freezers, have you noticed that yet? I am convinced that our inside refrigerator is an incubator for the propagation of jars of unknown origin. I have given up buying certain things if the label clearly states that it needs refrigeration after opening. Small containers are alright but when you need to buy a king size container for a couple of tablespoons I either do without it or use what I call a “make believe ingredient”.

    I still won’t talk about freezers.

  • Oh, I so envy you your wild rice in the USA. Here, assuming you can get it at all, it’s on a level with fillet steak or caviare or foie gras in the luxury stakes. And in France you can buy a mixture of white, wild and red Camargue rice (which is very delicious), but even there nobody would buy wild rice by itself, much too dear.

    So my American friends have all been briefed and their suitcases will be full of wild rice for me and various other friends – I gather Uncle Ben’s sells it, even, and how I wish they did here!!!! David, did you say you had some spare????

  • Thats the most creative salad ever,love it!

  • I simply have to make this! I’m in love with wild rice…err grass (that was new to me!).

  • Completely thrilled that I have the exact same tub of green curry paste in my fridge here in Cairo!

  • I too am trying to go through the cupboards and freezer to use up food around the house. And I just happen to have some wild rice. Looks like I have a tasty dinner coming my way this week! Can’t wait.

  • Thanks for the photo of your fridge!! I’m currently in Lyon eating a bowl of Marché U vegetable soup in which I added that same Thai green chili paste. It makes a bowl of the cheapest soup possible actually pretty tasty. Thank you for your wonderful blog; I can’t wait to try this recipe too!

  • Fabulous blog! Just stumbled across it after finding your old post about the green nonstick pan Beka. Would love to see a post re: if it’s still working for you.

    This recipe looks delish. With a mixed family of vegans, vegetarians and meat eaters I’m always looking for something new and filling to feed the crowd. And I hate to burst your bubble, but wild rice freezes marvelously. Being a mom who travels a ton for work, with 2 little kids and one big one with the aforementioned food preferences, my freezer is my best friend. I would sooner give up my evening glass of Sancerre before I would give up that freezer. It’s all about a little planning and sharpies.

    • My green non-stick pan is still working very well. I treat it very well and the only conclusion I could draw from the people who don’t like these kinds of pans is that the less-expensive ones tend to buckle, which can crackle the lining. My pan is quite thick so I haven’t had that problem. So far, so good!