This recipe is delicious, but it makes a lot. If you are having this as a side dish, I recommend halving everything. Adapted from Yotam Ottlenghi’s Plenty More and Serious Eats.

Ingredients

• 1 c wild rice
• 1 c basmati rice
• 2/3 c quinoa
• 4.5 T olive oil
• 6.5 almonds, coarsely chopped
• 7 T pine nuts
• 1/4 c sunflower oil
• 2 medium onions, thinly sliced (about 3 cups)
• 1 c flat-leaf parsley leaves, coarsely chopped
• 2/3 c basil leaves, coarsely chopped
• 2 c arugula
• 2/3 c dried sour cherries
• 1/4 c lemon juice, plus the grated zest of 1 lemon
• 2 cloves garlic, crushed
• Salt and black pepper
• Yogurt for serving

Instructions

1. Cook the wild rice, basmati rice, and quinoa according to package instructions. Once cooked, set aside to cool completely.
2. Cook almonds and pine nuts in a small pan in 1 T olive oil and a pinch of salt over medium-low heat for about 5 minutes, stirring frequently.
3. Transfer to a small plate as soon as the pine nuts begin to color and set aside.
4. Cook onions, pinch of salt, and a few grinds of black pepper in sunflower oil over high heat for 5 to 8 minutes, stirring often, so that parts of the onion get crisp and others just soft.
5. Transfer to a plate lined in paper towels to drain.
6. Place all the grains in a large bowl along with the chopped herbs, arugula, fried onion, nuts, and sour cherries.
7. Add lemon juice and zest, 3.5 T olive oil, garlic, 1/2 t salt, and some pepper. Mix well and set aside for at least 10 minutes before serving.
8. Serve with yogurt.