Well, Memorial Day weekend has come and gone, it’s June, and it’s officially summer. To so many of us, that means eating a little bit lighter. Whenever it got really hot when I was growing up—too hot to turn on the oven or the stove, when a hot meal seemed as unappetizing as anything in the world—my mother would throw a whole bunch of marinated and fresh
Rice or potatoes, rice or potatoes. That’s the question that often dogs me during the late afternoon when I’m trying to figure out what to make for dinner, and which starch would better complement it. I happen to be a big fan of wild rice – the chewy texture, the nutty flavor – but sometimes it’s nice to mix it up a little. So, one night when I was whipping up a Mediterranean style dinner, I threw together this cool and flavorful wild rice salad. Simple to assemble and easy to prepare ahead of time, it’s filling and delicious on its own, but makes an excellent side dish, too. It’s a perfect accompaniment to lighter summertime cooking.