Description
Nutty black rice and creamy roasted potatoes meet tangy capers and a vibrant Dijon dressing. A fresh, flavorful side dish perfect for spring.
Ingredients
Units
Scale
- 2 tbsp good quality extra virgin olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp Dijon Mustard
- 1 cup (237 ml) wild rice
- generous drizzle olive oil
- salt
- 1/2 pound (227 g) new or fingerling potatoes
- 1 handful chopped fresh cilantro
- 2 cups (473 ml) micro greens
- 2 tbsp capers
- Tangy Dijon dressing
Instructions
- Mix Tangy Dijon Dressing ingredients together and set aside.
- Preheat oven to 400°F (204°C).
- Place quartered baby potatoes on a baking sheet, drizzle with olive oil, and add a pinch of salt. Toss until well coated.
- Roast in the oven for 30-35 minutes, until golden and soft.
- Remove from oven and let cool slightly.
- Start cooking rice as soon as potatoes go in the oven.
- For improved digestion and quicker cook time, soak rice for at least 8 hours before cooking.
- Drain and rinse rice thoroughly.
- Place rice in a pot with 2 cups of water and a big pinch of salt.
- Bring to a boil, reduce heat to medium, and simmer until most of the water is absorbed.
- Reduce heat to low, cover, and cook for 10-15 minutes, until chewy with a bite.
- Remove from heat and let cool for 5-10 minutes.
- Place warm rice, potatoes, capers, and dressing in a large bowl. Toss until evenly coated.
- Add microgreens and cilantro. Toss again and serve immediately.
Notes
- For richer flavor, roast the potatoes with a sprig of rosemary or thyme.
- If you don’t have microgreens, substitute with baby spinach or pea shoots.
- Leftover salad is best enjoyed within 2 days and is delicious cold or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 5
- Protein: 7