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Wild Rice with Pickled Shallots, Cranberries and Pear

Wild Rice with Pickled Shallots, Cranberries and Pear

By OcadoLifePublished on 22 April 2025Mark 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 and pickled shallots, and the lemony note 
of the sumac are a lovely counterpoint to richer foods like smoked mackerel or my ‘Pork Fillet with Crème Fraîche, Mustard and Caraway Sauce’ [search for the recipe at ocado.com/recipes].” This recipe was first listed in OcadoLife as gluten free and can be easily adapted to be gluten free. When selecting products or using the add to trolley functionality please always ensure that the ingredients and products you select to purchase are gluten free.
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Time and servings

35 minsTotal time
6Servings
15 minsPrep time
20 minsCooking time

Ingredients

  • 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

  • Step 1

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

  • 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.)

  • 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.

  • 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.