[recipes] a healthy salad with an awesome dressing...
I made this for KG this summer & it was quite well received. Because a couple of our campmates have food restrictions, I had to replace the orzo with something non-wheat based & I thought that quinoa would work well. It did. :)
Also, though it can be served as is, I've found that tossing in just about any leftover vegetables you find floating around in the back of your fridge, is good. Personally, I like to add sundried & grape tomatoes, red/orange peppers, celery, shallots, carrots, etc... but you're welcome to use other veggies instead. I haven't tried it, but I'd bet it'd be nice with feta cheese crumbled into it too.
wild rice & orzo salad
Whisk together all except the oil, then add it & whisk until well blended.
Add the dressing to the rice, toss gently & refrigerate for up to 2 days.
Enjoy!
Serves 4, total prep time: 35 minutes.
Note: Contains wheat products.
One of the really nice things about this recipe is that not only can you freeze the grain mixture with ease, but the dressing can be made/stored in a small bottle, so if people don't want it (or have food sensitivities to certain ingredients in it), they can then choose to add a different dressing, if they prefer, when they serve it.
Also, though it can be served as is, I've found that tossing in just about any leftover vegetables you find floating around in the back of your fridge, is good. Personally, I like to add sundried & grape tomatoes, red/orange peppers, celery, shallots, carrots, etc... but you're welcome to use other veggies instead. I haven't tried it, but I'd bet it'd be nice with feta cheese crumbled into it too.
wild rice & orzo salad
- ½ c each: wild rice & orzo;
- ⅔ c lentils;
- ½ c dried currants;
- ¼ c red onion, chopped;
- 1 c almonds, slivered/toasted (optional);
- ¼ c white wine vinegar;
- 1 tsp each: ground cumin & dijon mustard;
- ½ tsp each: sugar, salt & ground coriander;
- ¼ tsp each: turmeric, paprika, nutmeg & ground cardamom;
- pinch each: cinnamon, cloves & cayenne;
- ⅓c vegetable oil.
Whisk together all except the oil, then add it & whisk until well blended.
Add the dressing to the rice, toss gently & refrigerate for up to 2 days.
Enjoy!
Serves 4, total prep time: 35 minutes.
Note: Contains wheat products.
One of the really nice things about this recipe is that not only can you freeze the grain mixture with ease, but the dressing can be made/stored in a small bottle, so if people don't want it (or have food sensitivities to certain ingredients in it), they can then choose to add a different dressing, if they prefer, when they serve it.