Side Dish Delight: Wild Rice with Walnuts, Roasted Chickpeas, and Scallions

Side Dish Delight: Wild Rice with Walnuts, Roasted Chickpeas, and Scallions
Supplies
  • 1 cup uncooked wild rice
  • 1 Tbsp butter
  • ½ cup walnuts, chopped
  • 1 bunch of scallions, including the greens, chopped
  • 1 Tbsp thinly sliced tarragon
  • Zest of 1 lemon
  • 1 Tbsp walnut oil
  • Salt and pepper
  • 1 can of chickpeas (15 oz)
  • 1 tsp olive oil

Flow

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Drain the chickpeas, pat dry and toss with 1 tsp olive oil and salt to taste. Bake for 20-30 minutes tossing halfway.
  3. In a sauté pan, add the butter on high heat.
  4. Add the walnuts, stirring for 1 minute so they don’t burn.
  5. Add the scallions and tarragon. Season with salt and pepper and stir for a couple minutes.
  6. Add to the rice with the lemon zest and roasted chickpeas and toss to combine. Add walnut oil and toss again.

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