This recipe combines wild rice with peaches and avocado and accents it with lime-mint dressing.
Wild rice is best paired with ingredients that add depth and interest; here, that includes peaches, lime, mint and avocado. Be sure to use ripe peaches. Here’s how I peel them: Cut the fruit in half and discard the pits. Place the halves skin side down on a hot grill grate. Cover and cook for 2 to 4 minutes, until the skins start to contract. Transfer to a plate; the skins should slip off easily. — Stephanie Witt Sedgwick, special to The Washington Post.
Makes 6 servings
1 1 / 2 cups water
1 / 2 cup uncooked wild rice
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2 tablespoons chopped fresh mint
2 tablespoons white wine vinegar
Freshly squeezed juice of 2 limes
1 tablespoon olive oil
2 teaspoons sugar, or to taste
Freshly ground black pepper
2 ripe peaches (about 5 ounces), cut into 1/2-inch dice
Flesh of 1 ripe avocado (about 5 ounces), cut into 1/2 -inch dice
2 tablespoons finely chopped scallions, white and light-green parts only (from 1 or 2 scallions)
1. Bring the water to a boil in a small pot over medium-high heat. Add the wild rice and 1/8 teaspoon salt. Cover, and reduce the heat to medium or medium-low, so the water maintains a low boil. Cook for 50 to 60 minutes, stirring once or twice, until the rice is tender. Drain, if needed, and cool. (Editor’s note: Keep an eye on the rice so the water does not cook off, letting the rice burn.)
2. Whisk together the mint, vinegar, lime juice, oil, sugar and salt and pepper to taste in a large bowl. Add the cooled rice, peaches, avocado and scallions; toss gently to combine. Taste and adjust the sugar and seasoning as needed. Serve immediately.