Seasonal Recipe of the Week
Here is a very creative recipe for a healthy brown and wild rice salad which can work both summer and winter. This time of year, I use dried fruit but in the summer you can go all fresh. The wild rice cooking technique makes all the difference. This recipe serves 6-8 people.
Ingredients
3 cups water x2
1 1/2 tablespoons Tamari sauce
1 1/2 tablespoons unsulphured Molasses
3/4 cup wild rice, rinsed
3/4 cup brown rice, rinsed
1 cup dried sour cherries
1 cup dried mango diced
1 cup toasted pecan halves chopped
1/2 cup golden raisins
1/2 cup chopped scallions
5 tablespoons good olive oil
5 tablespoons aged sherry vinegar
4 teaspoons orange zest
Salt and pepper to taste
Procedure
In a medium saucepan, combine the water, Tamari, and molasses, and bring to a boil. Add wild rice, partially cover and simmer till tender, about 45-50 minutes. Drain well and cool. Bring another medium pan of water to the boil and add the brown rice and a teaspoon of salt and cook till tender as well, about 40 minutes. Drain well and cool. In a large bowl combine the 2 rices with all the rest of the ingredients. Taste and adjust the salt and pepper. Serve at room temperature.
