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Wild Rice with Pickled Shallots, Cranberries and Pear

By OcadoLife
Mark Diacono – cook, photographer and author of Sour: The Magical Element That Will Transform Your Cooking – created this fruity Wild Rice with Pickled Shallots, Cranberries and Pear. “The sharpness of the cranberries…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

12 total
  • 250g basmati and wild rice
  • 3 echalion shallots, peeled and very thinly sliced
  • 120ml white wine vinegar (check for gluten free)
  • 1 generous pinch sea salt
  • 1 lemon, zested and juiced
  • 2 tbsp olive oil
  • 1 large garlic clove, crushed or grated
  • 100g whole almonds, roughly chopped
  • 100g dried cranberries
  • 2 just-ripe pears, peeled into strips with a vegetable peeler (discard the core)
  • ½ (25g) bunch dill, sprigs picked and roughly chopped
  • 2 tsp sumac

Method

4 steps

  1. Step 1

    Cook the rice as per pack instructions; drain and leave to cool to room temp.

  2. Step 2

    Meanwhile, put the shallots in a small bowl and cover with boiling water. Leave for 5 mins, then drain and return to the bowl. Add the vinegar and sea salt; set aside for at least 10 mins. Drain. (Reserve the vinegar for future dressings.)

  3. Step 3

    To make the dressing, combine the lemon zest and juice, olive oil and garlic in a small, clean jar. Secure the lid, then shake well. Season to taste.

  4. Step 4

    Fluff up the rice with a fork and transfer to a serving bowl. Stir through the chopped almonds, cranberries and pickled shallots, followed by the pear strips and dill. Pour over the dressing and toss to coat. Taste and adjust the seasoning if needed. Dust with the sumac before serving.