Wednesday, October 13, 2010
Wild Rice Salad
We've got all our vegan foodgroups represented here, folks!
I have arrived at a tried-and-true vegan strategy for our frequent, fun neighborhood partying. When I ask what I can bring, and the host suggests an appetizer, I vegan-translate this to mean she will be providing a main dish. I vegan-understand that the main dish will invariably contain cheese and/or meat, so I then vegan-translate "appetizer" to mean "vegan main dish". So that's what I make. It's not finger-food, but that's why I also come bearing little plates and forks, just in case.
This strategy worked out just fine for the last pool party of the season for one of our neighbors last weekend. The host was serving pizza and sub sandwiches, and cheese dip and chips. Good thing I brought vegan! Here's the recipe:
Wild Rice Salad
1 c. wild rice
3 c. water
1/4 c. orzo pasta
1/2 c. diced purple onion
2 sundried tomatoes in olive oil, chopped
1 red bell pepper, diced small
1 can chick peas, rinsed and drained
a large handful of raw spinach, roughly chopped.
1 tsp. grainy dijon mustard
3 Tbsp. vegannaise
1 Tbsp.balsamic vinegar
2 Tbsp. extra virgin olive oil
salt and pepper
In a covered pot, bring rice and water to a boil, then reduce heat and cook, covered, for 45 minutes. After 30 minutes, add onion and orzo to the rice, stir and cover for remaining cooking time. After rice is cooked, allow it to cool completely. Stirring periodically speeds this up. When rice is cool, combine it with the tomatoes, pepper, chick peas and spinach. In a covered jar, combine the dressing ingredients and shake vigorously. Dress the salad and mix well. Adjust seasoning.
This salad received compliments at the party and I found it to be flavorful in a comforting way. I felt fully nourished and enjoyed the company of my friends that much more. I miss the flavor and texture of this salad already. Give it a try!