Combine earthy wild rice with buttery sautéed radishes, crunchy almonds, and salty feta for this satisfying spring side dish.
- 1 cup wild rice blend
- a small bunch of radishes, about 6-8
- 2 tablespoons butter
- 1/4 teaspoon kosher salt
- ¼ cup roasted almonds
- 2 ounces feta cheese
- 1 teaspoon white wine vinegar
- 2 tablespoons chopped chives
- 2 tablespoons chopped parsley
In a medium-sized pot, combine the rice with 2 cups of water. Bring to a boil over high heat, then lower the heat and allow the water to gently simmer. Cover and cook for about 45 minutes or longer, until the rice is tender.
When the rice is nearly done, thinly slice the radishes. Melt the butter in a small pan then add the radishes along with the salt. Sauté over medium-high heat for about two minutes per side or until the radishes just start to turn golden. Turn off the heat and keep the radishes in the melted butter, as you’ll want to mix both into the rice.
Roughly chop the almonds and feta. Combine the cooked rice with the sautéed and buttered radishes, almonds, feta, vinegar, and herbs. Toss to combine and serve warm, seasoned with additional salt and some freshly ground black pepper to taste.
- Category: Sides
- Method: Sauteeing
- Cuisine: American
Keywords: radishes, wild rice, feta cheese, salad, side