Sunday, May 3, 2009
Recipe of the Week
If you are keeping track, you know I am a week behind. I hope this recipe makes up for my tardiness...it is DELICIOUS! Serve warm or cold.
Wild Rice Salad with Cranberries and Mint
1/2 cup olive oil
1/4 cup orange juice
2 T. grated orange peel
2 T. maple pancake syrup
1 T. mustard
1 and 1/2 cups wild rice or wild rice/white rice blend
1/2 cup pine nuts
1/2 cup dried cranberries
1/4 cup fresh mint, finely chopped, or 2 tsps. dried mint
2 green onions, thinly sliced
To cook rice, put in a heavy 2-quart saucepan with 3 cups of cold water. Bring to a boil. Cover and simmer over low heat for 30 minutes. If you want to serve this salad warm, immediately follow directions below and add to hot rice. If you want a cold salad, your rice can cool on the stove before you add the following ingredients.
In small mixing bowl, whisk together oil, orange juice, orange peel, syrup, and mustard. Stir into rice. Add pine nuts (you can also use cashews, pecans or walnuts), cranberries, mint, and green onions. Toss to coat. Season with salt and pepper, if desired.
Did you know that this recipe calls for ingrediente indigenous to North America? It makes a great vegetarian entree or a nice side dish for meat or chicken. It is delicious as leftovers, as well.