These days most of my cooking experimentation is aimed at
just getting dinner on the table.
As much as I would love to be hanging out at local
restaurants or hunting down the latest coffee joint and as much as I would love
to spend a whole day making some ridiculously complicated cake, the little
spare time I have is usually spent cleaning, re-organizing or laying somewhat
comatose in front of the computer flicking through blogs and pretending to read
them.
I am however submitted to that for now. Perhaps that is why
the house has seemed so much quieter recently, because my soul has quietened. I
feel a little more settled in this season. I know one day I will be released
again, but for now, I may as well enjoy what this space of time has to offer me.
And so my creative outlet has not so much squashed as just
refocused.
One thing that has caught my interest is inserting more grains and
legumes into our diet. I have always loved my g’s and l’s and with a tightening
budget and bend towards simpler eating there couldn't really be a better
platform for trying out more of these recipes.
So that brings me to a wonderful wild rice salad. My dear
friend ‘Mina first introduced me to this one, I’m not sure where she got it
from but over time it has changed a little, and it will probably continue to
the more I make it.
Admittedly the photo
attached contains the more hip-pocket-savvy mountain rice, but if you are happy
to spend the extra coin I really recommend you try the proper wild rice at
least once.
As with all salads, they are really quite flexible depending on
your pantry or the season. But there are 3 elements here that really make this
salad what it is.
Firstly, the rice. These alternative rice’s add so much more
flavor and texture than just plain white rice.
Secondly, the dressing.
And Finally, a handful of
finely chopped crasins. I love finely chopping things that are full of
sweetness or just bolder in their flavor. They make such an impact on the dish
but in a much subtler way, so that it goes from an, 'ok' dish, to a, ‘Oo that’s so yummy,
but what is that flavor I can’t quite put my finger on??’.
Everything else is pretty much rattle (the cupboard) and bake (whatever falls out)
Enjoy!
Wild Rice Salad (base recipe)
consider adding more seeds and grains to this recipe
Roast veg (I used sweet potato, cauliflower and mixed carrots, all chopped into small pieces and roasted with a bit of olive oil and seasoned well) about one baking tray full.
1 cup of wild rice
toasted corn kernels
1 can of chickpeas, drained
1 bunch of asparagus
a handful of craisins finely chopped
coriander (leaves, stems and roots)
1/2 a lemon, juiced
1 tablespoon of Dijon mustard
1 tablespoon of honey
1 garlic clove
olive oil (for dressing), about 1/2 a cup (give or take)
1 teaspoon(ish) of salt
Cook rice as directed on packet
for corn fry kernels till they start to colour
Slice asparagus and place in a bowl, boil kettle and pour over, leave until asparagus brightens in colour then drain.
Combine mixed roast vegetables, asparagus, corn, craisins, chickpeas, roughly chopped coriander leaves with cooked rice.
to make dressing place lemon juice, garlic clove, dijon, salt, honey and the steams and roots of coriander(you may need to pre-chop them a little first) into a food processor with oil and blend till smooth (you may need to add more oil and salt if it needs)
combine with salad.
