Ingredients
For the pilaf:
- 1 cup long-grain brown rice (200 g)
- 1/2 cup wild rice (100 g)
- 2 1/4 cup water (560 ml)
- 2 small bell peppers (red and yellow), finely diced (about 300 g total)
- 2 green onions thinly sliced
- 2 tablespoons fresh flat-leaf parsley, finely chopped
- sea salt and freshly ground black pepper, to taste
- 1/4 cup slivered almonds, lightly toasted (25 g)
For the lemon-soy dressing:
- 1 tablespoon soy sauce
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon finely grated lemon zest
- 1 1/2 tablespoons extra-virgin olive oil
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon maple syrup (or honey)
Instructions
- Rinse the brown rice and wild rice thoroughly in a fine-mesh sieve and drain well.
- Place the rice and water in a medium saucepan and season lightly with salt. Bring to a boil, then reduce the heat to low. Cover and simmer gently for 45–50 minutes, or until the rice is tender with a slight bite and all the liquid has been absorbed.
- Remove from the heat and let the rice stand, covered, for 5–10 minutes. Fluff with a fork.
- Meanwhile, whisk together the soy sauce, lemon juice, lemon zest, olive oil, honey, and sesame oil in a small bowl.
- While the rice is still warm, gently fold in the diced bell peppers, green onions, parsley, and dressing until evenly combined.
- Stir in the toasted almonds. Season with freshly ground black pepper and additional salt if needed, then serve. Enjoy!
Nutrition
Notes
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