I made this recipe for a crowd and it turned out great. Of course I read the part about letting it sit for 4 to 24 hours, but it registered about an hour before I was planning on serving it. But it was fine after one hour, and the leftovers 24 hours later were also great. As were the leftovers 48 hours later. So don’t worry if it doesn’t rest for that long. It’s good either way. This recipe is from Canadian Living.
What I liked about making this was that each ingredient was added to the pot, so it was truly a one pot wonder and I liked how you layered the cooking. I don’t know, I think I am weird but I liked that. Can’t explain it.
Wild rice, lentil, orzo salad
1/2 cup wild rice
2/3 cup green lentils or brown lentils
1/2 cup orzo pasta
1/2 cup currants
1/4 cup finely chopped red onion
1/3 cup slivered almonds, toasted
1/4 cup white wine vinegar
1 tsp ground cumin
1 tsp Dijon mustard
1/2 tsp granulated sugar
1/2 tsp salt
1/2 tsp ground coriander
1/4 tsp turmeric
1/4 tsp paprika
1/4 tsp nutmeg
1 pinch cinnamon
1 pinch cloves
1 pinch cayenne pepper
1/3 cup vegetable oil
- In large pot of boiling salted water, cover and cook wild rice for 10 minutes.
- Add lentils; boil for 20 minutes. Add orzo; cook just until tender, about 5 minutes. Drain well and transfer to large bowl. Add currants and onion.
- Dressing: In small bowl, whisk together vinegar, cumin, mustard, sugar, salt, coriander, turmeric, paprika, nutmeg, cinnamon, cloves and cayenne; whisk in oil. Pour over rice mixture and toss gently.
- Let cool; cover and refrigerate until chilled, at least 4 hours. (Make-ahead: Refrigerate for up to 24 hours.) To serve, sprinkle salad with almonds.
It seems lately that everyone is talking about Quinoa, and I thought I would throw in my 2 cents. I first heard of quinoa (pronounced keen wa) when I saw a naturopath in 1996! Back then you had to go to a specialty store to pick some up. For me that was the Carrot Common, I felt all out of sorts buying and cooking it, but I was attempting to go gluten free. Now you can get it at Costco. But fret not it is still a virtuous grain, and don’t feel weird about eating it, it’s good for you and it’s pretty tasty too.
This recipe is my take on Quinoa Taboule found on the back of the Bobs Red Mill package.
2 cups cooked quinoa
1 cup chopped parsley
1/2 cup chopped green onions
2 tbsp chopped fresh mint
1 glove minced garlic
1 tbsp chopped fresh basil
1/4 cup lemon juice
1/4 cup olive oil
1/4 tsp salt
toss all ingredients together and let it rest for an hour or overnight to allow flavours to mix.
The 101 Salads in 101 days challenge continues, Day 2, going strong. Its like flossing once you do it for 21 days straight, it becomes a habit, and you don’t even think about it. Today was a quickie and in Bittman’s NYT article it’s salad #19. This turned out pretty good, the beans took a bit away from the spice of the arugula, and the garlic and chili flakes hit the mark!
Arugula and Bean Salad
- can of mixed beans
- bunch of arugula
- 1/2 pint of cherry tomaotes halved
- clove of garlic, thinly sliced
- 1tbsp olive oil
- 1 tsp rosemary
- 1/4 tsp dried chili flakes
- 1 tbsp lemon juice
- Drain and rinse beans.
- Wash and spin arugula, chop into bite sized pieces and combine with beans
- Heat olive oil in small skillet, add garlic, rosemary and chili flakes toast until lightly brown. Cool
- Toss salad with lemon juice and olive oil mixture, and serve!
I am really into salads right now, almost obsessed. As far as obsessions go, salad is a pretty healthy one (at this point). Sooo I think I am going to start a new challenge inspired by Mark Bittman’s 101 salad article in the NY times. I wonder if I can do 101 salads in 101 days?
This is salad #1. We are off to a good start!
This little Napa cabbage was supposed to be a stir fry, but I was missing some ingredients for that recipe, so I decided to use half of it in this recipe for a little last minute slaw. The recipe was adapted from the one found in Epicurious.
It turned out really good, I like a lot of cilantro, but for those who don’t you might want to cut back on it, some would argue it was too much but I say nay you can never have too much cilantro. It was not spicy, the jalapenos in the stores are just not that hot, so if you would like it to be spicier go for the Serrano chili that was in the original recipe.
Spicy Napa Slaw
- 1/4 c rice vinegar (not seasoned)
- 2 tsp sugar
- 1 tsp grated peeled ginger
- 2 tbsp vegetable oil
- 1/2 tsp salt
- 1 fresh jalapeno, finely chopped (for additional spice, keep the seeds)
- 1 small head Napa cabbage (1 lb), cored and cut crosswise into 1/4-inch slices
- 5 green onions sliced
- 1/2 cup coarsely chopped cilantro
Whisk together vinegar, sugar, ginger, oil, jalapeno and salt. Add remaining ingredients and toss well. Let stand, tossing occasionally,serve and enjoy.