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Wild Rice with Roasted Cauliflower and Nuts

This elegant dish would be a welcome accompaniment to a simple roast chicken.

  • Active:
  • Total Time:
  • Servings: 4

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  • 4 cups cauliflower florets (from 1 small head cauliflower)
  • Olive oil
  • Sea salt
  • Pepper
  • 1 cup wild rice
  • 8 cups cold water
  • 1/2 cup slivered almonds
  • 1/4 cup chopped mint
  • 1/4 cup golden raisins (optional)


How to make this recipe

  1. Preheat the oven to 425°. On a parchment-lined baking sheet, toss the cauliflower with 2 tablespoons olive oil and 1/2 teaspoon salt. Roast in the oven for 30 minutes, or until the cauliflower is tender and caramelized.
  2. Meanwhile, in a large saucepan, cover the rice with the water, add 1 teaspoon of salt and bring to a boil. Cover and simmer over moderately low heat until the wild rice is tender but still chewy, about 1 hour. Drain the wild rice well.
  3. In a small skillet, toast the almonds over medium heat until golden brown.
  4. Toss the wild rice with 2 tablespoons olive oil, the cauliflower, mint, almonds and golden raisins, if using. Season with salt and transfer to a platter.
Contributed By Photo © Phoebe Lapine Published April 2012

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