Prep time: 20 minutes
Total time: 1 hour and 30 minutes
for the wild rice:
2 tablespoons|30 ml grape seed oil
1 garlic clove, minced
1 sprig thyme
1/2 Spanish onion, thinly sliced
2 cups|285 grams wild rice
3 1/2 cups cold water
for the dandelion pesto:
4 cups|700 grams packed dandelion leaves
1 1/2 cup|375 ml grape seed oil
1 cup|95 grams grated drunken goats cheese
1 cup|125 grams pumpkin seeds, lightly toasted
3 garlic cloves, minced
1 lime, zested
honey, to taste
kosher salt, to taste
2-3 tablespoons schmaltz (olive oil or butter is fine, too!)
2 cups| 330 grams english peas, blanched
2 cups| 300 grams fava Beans, blanched
1. Cook the rice: Heat the oil in a medium saucepan over medium. Add the garlic, thyme, and onion and cook until soft, about 4 minutes. Add 3 1/2 cups water and bring to a boil. Lower the heat to maintain a simmer and cook, covered, until rice is tender and the kernels pop open, about 45 minutes. Uncover the rice and fluff with a fork. Place on a tray to cool.
2. Make the pesto: Place the dandelion greens, oil, goat cheese, pumpkin seeds, garlic, and lime zest in a food processor and pulse until a chunky salsa like consistency is obtained. Add the honey, Aleppo, and salt to taste.
3. To serve: Take a spoonful or two of schmaltz (Found the schmaltz at the very back of the fridge) and melt in a large skillet over medium-high. (Did i also mention that by this point there should be a glass full of wine?) Ok I'm back; add the rice and lightly fry, it will pop a little. I like the texture of some of the rice being crispy and some soft. Add the peas and favas and continue to cook, add a spoonful (or 2 or 3) of the dandelion pesto and mix in the pan transport this directly to a bowl. Move directly to the couch with the full glass of wine. Netflix and chill.