Recipe by Alexandra Fleischman
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.
1 nectarine, thinly sliced
2 tbsp. white wine vinegar
1/2 tsp. sugar
2 scallions, cut into thin strips
1/2 cucumber, julienned
2 cups spinach
2 cups cooked wild rice
2 Tbsp. chopped cilantro
2 tbsp. Gochujang sauce
1/2 tbsp. sesame oil
1 tbsp. Greek or plain yogurt (optional)
1. Toss the nectarine, white wine vinegar, and sugar in a bowl. Add a dash of salt and pepper, and let rest for 10 minutes. Drain and set aside.
2. Sauté the spinach lightly in sesame oil until wilted. Season with salt and pepper.
3. To make the sauce, combine all ingredients.
3. Combine the cooked rice with the cilantro and a squeeze of lime juice. To serve, place the rice in the bottom of two bowls. Arrange the nectarine, scallions, cucumber, and cooked spinach in even piles on top of the rice, with the sauce on the side.