I love this salad because it reminds me of Thanksgiving stuffing. This a wonderful hearty salad that can be served alone or on a bed of salad greens and served with extra dressing. This recipe makes about 6 main dish servings and is great for leftovers the next day.
Wild Rice Salad
3/4 cup uncooked wild rice
3/4 cup uncooked brown rice
1 large apple, peeled and chopped
4 celery stalks thinly sliced
1/2 cup sunflower seeds
1/2 cup shelled pistachios
3/4 cup dried cranberries or currents
Dressing of your choice, about 1 cup (I used this Maple Vinaigrette from Edible Perspective)
- 6 Tbsp sunflower oil
- 4 Tbsp apple cider vinegar
- 1 Tbsp maple syrup
- 1/2 Tbsp garlic, minced
- 1 tsp brown mustard
- 1/4 tsp salt
- 1/4 tsp black pepper
- Blend on high until well combined.
- Keep in a sealed container in the fridge for up to 1 week.
First rinse the two types of rice together and transfer to a large pot. Add a little salt and about 4-1/2 cups of water. Bring to a boil and cover, reduce to simmer. The rice should cook for about 40 minutes but check it periodically to make sure the water has not evaporated. Once the rice is cooked put it in the fridge to cool for a few hours.
When you are ready to eat add the apple, nuts, celery and cranberries and the dressing. Mix well to get everything coated. You can eat the salad now or continue to refrigerate it for a few more hours.
Rosemary Garlic Biscuits
2 cups whole wheat pastry flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
add to a skillet:
2-1/2 Tbsp. olive oil
3 garlic cloves, minced
1/2 tsp. black pepper
1-1/2 Tbsp. fresh rosemary, roughly chopped
2 Tbsp. vegan margarine (such as Earth Balance)
3/4 cup soured milk (add 1 tsp. of apple cider vinegar or lemon juice to 3/4 cup of non-dairy milk and stir)
Combine dry ingredients in a medium mixing bowl and set aside.
In a skillet over medium heat combine olive oil, garlic, pepper and rosemary. Keep mixture on the heat for about 1 minutes then remove from heat and set aside.
Add the margarine to the flour mixture breaking it up into small pieces using a fork or your fingers. Stir in the oil mixture and then the soured milk. You should have a fairly wet dough.
Transfer dough to a prepared baking sheet by large spoonfuls, you should get six nice sized biscuits. Bake in a 425 degree oven for about 20 minutes or until golden brown.
Biscuit recipe adapted from Moosewood Restaurant New Classics.