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Looking for more dishes with wild rice? There’s Lamb and Wild Rice Soup and Wild Rice–Stuffed Guinea Hens.

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Basil Tabbouleh with Pine Nuts and Cucumber

Tabbouleh is a salad made with bulgur wheat, a lightly processed form of the kernel that’s been steamed, dried, and crushed. It’s familiar as a Middle Eastern salad, but here’s an Italian-inspired version. Makes 6 servings

1½ cups boiling water

1 cup bulgur wheat

¼ cup pine nuts

1 medium cucumber, peeled, halved lengthwise, seeded, and chopped

1 small red onion, finely chopped

16 cherry tomatoes, preferably yellow tomatoes, halved

1 cup packed finely chopped basil leaves

¼ cup olive oil

¼ cup lemon juice

1 teaspoon salt

½ teaspoon freshly ground black pepper

Pour the boiling water over the bulgur in a large bowl. Cover loosely with a clean kitchen towel and set aside until the water is absorbed and the bulgur is cool, about 1 hour.

Meanwhile, toast the pine nuts in a large skillet over medium heat until aromatic and lightly browned, stirring often, about 4 minutes. Set aside to cool to room temperature.

Fluff the bulgur with a fork and place in a serving bowl. Stir in the toasted pine nuts, cucumber, onion, tomatoes, basil, olive oil, lemon juice, salt, and pepper. (The salad can be made ahead; cover and refrigerate for up to 3 days.)

Variations: Substitute 3 medium scallions, thinly sliced, for the red onion.

Substitute walnut or pecan pieces for the pine nuts; toast in the skillet as directed and then roughly chop the nuts.

Add ½ cup dried cranberries, dried blueberries, or dried cherries with the cucumber.

Add 1 pound medium shrimp, peeled, deveined, and cooked, with the cucumber.

Curried Buckwheat and Mushroom Loaf

Buckwheat is often classed with grains, although in fact it’s an herb indigenous to the Russian steppes. Kasha is roasted hulled buckwheat kernels. Here’s a vegetarian version of meat loaf, wrapped in cabbage leaves to keep it moist; it’s great for dinner but also for sandwiches on toasted rye the next day. Makes 8 servings

1 cup coarse-medium or coarse kasha (toasted buckwheat groats)

1½ cups walnut pieces

3 tablespoons unsalted butter

1 large yellow onion, finely chopped

2 celery ribs, minced

1 medium carrot, shredded through the large holes of a box grater

6 ounces cremini or white button mushrooms, cleaned and thinly sliced

2 garlic cloves, minced

1 teaspoon curry powder

1 teaspoon ground ginger

1 teaspoon ground cumin

1 teaspoon salt

1 small head Savoy cabbage

Canola oil for greasing the loaf pan

3 large eggs, at room temperature

¼ cup chopped parsley leaves

Dijon mustard for garnish

Toast the kasha in a large skillet set over medium-low heat until nutty and lightly browned, stirring often, about 3 minutes.

Meanwhile, bring 2 cups water to a boil in a medium saucepan set over high heat.

Add the toasted buckwheat, cover, reduce the heat to medium-low, and simmer until all the water has been absorbed, about 12 minutes. Let stand at room temperature, covered, for 5 minutes before fluffing with a fork. Set aside.

Place the walnut pieces in the skillet, set it over medium heat, and toast until lightly browned and aromatic, about 3 minutes. Transfer to the bowl of a food processor fitted with the chopping blade and set aside.

Melt the butter in the skillet over medium heat. Add the onion and cook, stirring often, just until softened, about 2 minutes.

Add the celery and carrot; continue cooking, stirring frequently, until aromatic, about 2 minutes.

Add the mushrooms; continue cooking, stirring once or twice, until they give off their liquid and it reduces to a glaze, about 6 minutes.

Add the garlic, curry powder, ginger, cumin, and salt. Cook, stirring constantly, for 30 seconds. Transfer to a large bowl and cool for 15 minutes.

Process the walnut pieces until finely ground; stir them into the vegetable mixture. Also stir in the fluffed buckwheat. Set aside.

Bring a large pot of water to a boil over high heat. Tear off the cabbage