Springtime Wild Rice Recipe w/ Spinach Pistachio Sauce

For this fun little springtime dish, I cooked the wild rice in advance. I also shelled my peas the night before. As for the pistachios, I shelled those too. Then the next morning I boiled a little pot of water, turned off the heat, and dumped the pistachios in there. Then I poured the water out and slipped the skins off of each nut. I usually have some cooked wild rice ready to go in the fridge, so that I can use it over a few days. I cook a bag of it in the beginning of the week and store it. All these little details and organizing it in advance makes this dish enjoyable to cook.

Author: Kali Star

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Spring Wild Rice w/ Spinach Pistachio Sauce

A nutrient rich springtime dish!

Ingredients

• 2.5 Cups Cooked Wild Rice
• 1 bunch Spinach, or 1/4 Lb. Baby Leaves
• 1/2 Cup Pistachios
• 3 Large Shiitake Mushrooms or 6 Smaller
• 2 Lemons
• 3 Tbsp. Olive Oil
• Avocado Oil for Cooking
• 1/2 Lb. Fresh English Peas
• Spring Onion
• 2-3 Carrots
• Ginger
• Black Pepper
• Sea Salt

Instructions

1. In a large saucepan reheat the wild rice. Sauté some chopped spring onion in avocado oil for a couple minutes, and then add the rice, stirring frequently. Turn the heat off when it's warmed up.
2. Meanwhile, chop carrots and slice some ginger in little matchsticks. Sauté carrots and ginger in a little saucepan with avocado oil, for about 5 minutes.
3. In another little pan, sauté slivers of shiitake mushroom slices. Sprinkle on some black pepper.
4. In a little pot, add an inch or two of water, and simmer the peas outside of their pods in the pot for about 5 minutes.
5. Blend the sauce in a high speed blender. Add spinach, juice of two lemons, olive oil, and pistachios until nice and smooth. You can also add something spicy. Add the lemon juice in one lemon at a time, you might prefer one lemon instead of 2 and adding a little water to get the consistency you want. My sauce was a little thick, and it would also work to have it a little more thin.
6. Add the sauce to the rice and stir.
7. Plate the rice. Add the mushrooms, carrot ginger sauté, and peas on top. Then add garnishes, like thinly spiced french breakfast radishes.

Notes

If you have peas that are already out of their pods, you're looking at using about 1/2 a cup more or less.

Did you make this recipe?

Tag @earthmatterz on instagram and hashtag it #springtimewildrice