rices

i've never really understood why wild rice is so popular -- it has its place wherever a nutty, dry , highly-flavoured grain is needed, but there's no need to go putting it in salads with soft, mild leaves like butter lettuce or pairing it with delicately-flavoured foods. in any case, slice today served up boxes of cilantro-lime roasted scallops with steamed kale and cauliflower on a bed of wild and basmatic rice. individually, each component was irreproachable, but nothing there really could stand up to the rice.