I’ve been thinking about pickled fruits since I saw a Bon Appétit recipe for salad with pickled nectarines.
Bibimbaap is a Korean dish of sautéed vegetables served over steamed white rice with a red chili sauce to mix in, often with a fried egg or bulgogi. To be honest, this recipe is hardly that, but I love the presentation of a bibimbaap.
Why Wild Rice? It’s not incredibly easy to find, but it’s worth it. First of all, it has flavor, unlike its steamed white counterpart. It’s aromatic and earthy, somewhat like tea. But it’s a lot healthier, too. It packs more protein than quinoa, and comes in at fewer calories. Now, wild rice is actually a grain, so I wouldn’t substitute wild rice for white rice in every recipe. But in this salad, it works.
You get the nutty yet tender texture of the wild rice, with the brightness of lime juice, cilantro, and the pickled nectarine. Both go surprisingly well with the heat of the chili, and the cucumber and spinach provide a nice, green relief from the strong flavors.