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Category: Mains
Serving: 2-3
Preparation: 1:30

soft and ripe mission figs, fava with quick caramelized balsamic onions,earthy wild rice with a dollop of grain mustard, honey and lemon add a tangy, bitter sweet dimension.


wild rice- 250g
fava beans - 100g
mission figs- 4-5 fruits
red onions- 2 nos (medium size)
balsamic vinegar- 2 tbsp
sage- 5-6 leaves
grain mustard- 2 tsp
honey- 1 tsp
sea salt- to taste
black pepper- to taste
olive oil- generous drizzle


1. Cook the wild rice in 5 cups of water till the rice kernels have split open and soft on the inside 45-50 minutes.
2. Blanch the fava beans in salted water for 5-10 minutes, shock in ice cold water and peel the skin and separate the beans.
3. Peel and slice the onions happy face. In a pan add olive oil, roughly chopped sage leaves, onion and saute over high heat, the onions will start to caramelize, add a splash of balsamic vinegar and set aside.
4. Slice the figs into wedges and leave them on the warm pan along with the onions.
5. Place the wild rice in a bowl, add grain mustard honey, balsamic onions, figs and fava beans, season with sea salt and cracked pepper and mix gently. Place them on a plate and garnish with some more fava beans and figs and toasted walnuts, serve warm as a pilaf or cold as a salad.

Serving Ideas

pair well with a glass of Zinfandel.

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