An Ottolenghi Recipe
chef mimi blog
chef mimi blog
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Ingredients

  • Scant 1 cup wild rice
  • Scant 1 1/4 cups basmati rice (I used brown)
  • 5 1/2 tablespoons olive oil
  • 2/3 cup quinoa (I used millet)
  • 6 1/2 tablespoons almonds, skins on, coarsely chopped
  • 7 tablespoons pine nuts
  • 1/4 cup sunflower oil
  • 2 medium onions, thinly sliced
  • 1 cup flat-leaf parsley leaves, coarsely chopped
  • 2/3 cup basil leaves, coarsely chopped
  • 1/3 cup tarragon leaves, coarsely chopped
  • 2 cups arugula
  • 2/3 cup dried sour cherries
  • 1/4 cup lemon juice
  • Zest of one lemon
  • 2 cloves garlic, crushed
  • Salt, pepper

Instructions

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