From: Tilda Kitchen
This elegant Wild Rice Medley with Sea Bass combines the nutty bite of Tilda Giant Wild Rice and tender split yellow peas, both simmered until perfectly cooked. A zesty dressing of olive oil, lemon zest and juice, garlic, and wholegrain mustard infuses the grains with bright, savoury flavour, while fresh parsley adds a fragrant finish. The dish is topped with pan-fried sea bass fillets, seasoned and seared until golden and flaky. Simple yet refined, this recipe is ideal for a light, nutritious dinner that's easy to prepare yet impressive enough for entertaining. Serve hot for a wholesome, satisfying meal.
This recipe uses:
Giant Wild Rice 250g
Soak Wild rice grains overnight in a bowl of water.
Bring a pan of water to the boil. Add the Giant Wild Rice & split peas and cook at a simmer for 45 minutes, then drain off excess water.
Meanwhile in a separate bowl add olive oil, lemon zest, lemon juice, crushed garlic, mustard, salt and pepper and whisk to make a dressing.
Pour the dressing onto the Giant Wild rice & split peas, add parsley and mix well.
Pan fry the Sea Bass for approx. 10 minutes, season to taste. Serve piping hot.
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