Feta and Dill Wild Rice

I love trying dishes out on my friends, I find them the best critics and the motivation behind a lot of my food posts. I quickly whipped this up before meeting them last month for a day on a boat and received rave reviews, so I figured I better share it next time I make it. It’s a simple and fresh side dish that pairs well with almost all proteins for a main dish,  I served it with salmon the other night and it was an incredibly well-balanced meal. Make this for the busy weeks ahead or for your next dinner with friends.

Feta Dill Wild Rice

1 cup rice
2 bay leaves
1/4 cup dill
1/4 cup feta
1/4 cup basil
1/4 cup spring onion, sliced
1 cucumber, quartered and chopped

Dressing:
1 tbsp. tahini
1 tsp. dijon mustard
Juice of 1 lemon
1 tbsp. white wine vinegar
3 tbsp. olive oil
pinch of salt and pepper

Directions:

1. Wash 1 cup of rice, place in a pot with 2 cups of water and 2 bay leaves. Bring to a boil and them simmer and cover for about 30 minutes. Until tender but not too soft. Once cooked, drain any excess water and remove bay leaves. Let rice cool to room temperature on a plate.

2. Chop all herbs and vegetables and place in a large bowl, set aside. Mix all dressing ingredients until thickened.

3. Once rice as cooled, mix everything together and season with salt and pepper.

Extras: Try adding chopped walnuts for added crunch.