To start off you want to get your wild rice cooking. I was aiming for about a cup or so for the two of us, but make as much as you like. Just follow the directions on the package since the cooking times can vary.

Next, once your rice is just about done, you want to preheat your grill so it’s screaming hot. To prep the radicchio and the plums I just sliced them into thick disks and wedges. The shape isn’t really all that important you just want make sure it’s a size that you can easily skewer and flip on the grill. Coat them in a bit of olive oil and some salt and then grill them for about 1-3 mins per side. Just until they have some charr on them.

After you’re finished grilling you are ready to plate up. I sliced up the radicchio into smaller, more bite sized pieces, then arranged it along with the plums on a plate. Next you want to sprinkle the wild rice on top and add lots of goat cheese, basil, olive oil, a generous drizzle of aged balsamic and a good bit of salt and fresh cracked pepper. That’s it. Eat up!