I almost called this easy dinner a salad, but to avoid the image of either a leafy, light, and unfilling meal, or a creamy mayonnaise-based dish at a picnic…
I guess I’d rather not call it a salad.
That being said, this goat cheese wild rice is super healthy! (Remember – it’s not a salad.) Who knew a non-salad could be so good for you? And (since it’s not a salad) it’s really filling.
So filling, in fact, that I didn’t even need my nightly dessert after I ate this! That doesn’t mean I didn’t eat some chocolate anyways. But still.
To top off the list of reasons why this should not be called a salad, I am fed up with this cold May weather. Yes, it’s only been 4 days, but I are still bitter from the 30 cold days of April. I am longing to eat something fresh and bright and sunny, but the idea of a cold salad just about freezes me over. Which is why this yummy, healthy, fresh and bright non-salad is served warm. With hot tea. Sweatpants optional.Print
This rosemary goat cheese wild rice is a simple and elegant way to enjoy wild rice. Seasoned with rosemary, mixed with broccoli, topped with goat cheese.
- fresh rosemary
- goat cheese
- cooked wild rice
- vegetable of choice (I used steamed broccoli)
- lemon zest and juice
- minced garlic
- sel de cuisine (or other seasoning blend)
- Mix it up! I was going to attempt to list some specific amounts, but honestly, I didn’t measure anything. The best way to do it is add a little, taste, and adjust.
- Prep Time: 5 mins
- Cook Time: 5 mins
- Category: Side
- Method: Mix
- Cuisine: American
Keywords: wild rice recipe, rosemary wild rice, goat cheese wild rice
Also, for all you who like to take advantage of the fact that this is not a salad, please melt a tiny bit of butter into the rice with the goat cheese. Trust me on this one.
Ah, there comes the sun. Just in time for dessert.