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.
Share
Share this recipe
Discover Similar Recipes
Wild Rice & Broccoli Soup
Enjoy a simple vegetable soup, perfect for a winter warmer served for a lunch or dinner.
Wild Rice Salad
This vibrant Wild Rice Salad features Tilda Giant Wild Rice, asparagus, peas, broad beans, feta, pistachios, and fresh herbs, all tossed in a zesty honey-lemon dressing. Perfect as a healthy lunch, side dish, or light dinner, it’s fresh, nutritious, and bursting with seasonal flavour. Ideal for spring and summer.