It seems as if wild rice is kind of the forgotten stepchild of the whole-grain world. It rarely appeared on my dinner table until I started making the healthy Buddha bowl recipe below. This dish reminded me of just how tasty wild rice is, and what a nice change it is from the usual brown rice or quinoa.
The tahini dressing is so versatile that I like to make a double batch and then use it for salads or as a dip for steamed artichokes later in the week. I often double up on the wild rice, too, and use it in salads or as a simple side for other meals.