RECIPE #403, DAY #573
ORIGINAL RECIPE: “Wild Rice Salad,” from Nava Atlas’s Vegetarian Five-Ingredient Gourmet*
TIMING: 1 hour, most of it just letting the rice cook on its own
TOOLS: Rice cooker or electric steamer or a pan with a lid, knife and cutting board
COOK TYPE: Rice cooker, electric steamer, or stovetop
HEALTH: A brown rice and wild rice mix is a superb thing to have in your cupboard. Add to it a handful of veggies and a small amount of oil and vinegar and this is practically spiritual. Unfortunately, it feels a little flat, which is a problem with a lot of health food. So just don’t serve it to someone guaranteeing to convert them.
EXPERIENCE: I snagged this from the spreadsheet, not noticing my annotation of “Thumbs up, but nothing too special.” I sighed before I made it, and hoped I had neglected to use marinated artichokes last time. I always want to like the recipes in this book, coming from a renowned cookbook author and guaranteed to be easy, quick, and with only 5 ingredients. However, 5 ingredients often feels like 2 too few.
Everyone at dinner (including a guest) liked this served warm with fish and broccoli. I feel like, though, this would not improve with time and would make a drab addition to a salad bar. I don’t know. The juice from the marinated artichokes really peps it up considerably.
NOTES: I couldn’t help but add some oil and vinegar. If you want it to be only 5 ingredients, then omit those. The almonds, on the other hand, really add a lot.
- Cook 1 1/2 cups wild rice and brown rice mix according to package directions. I use an electric steamer.
- In a salad bowl, place 2 diced stalks celery, 2 diced carrots, 12 ounces chopped marinated artichokes with their liquid, 1/4 cup chopped parsley, 2 tablespoons olive oil, and 1 tablespoon white wine vinegar.
- When the rice is done, toss with the veggies and taste for salt, pepper, oil and vinegar. Add 1/4 cup sliced toasted almonds and give 1 last toss.
Serve with meat and a veggie. Steakhouse style food would be perfect, like a steak and steamed broccoli. And a glass of red wine.
LEFTOVER IDEAS: This can be eaten cold right out of the fridge. Liven it up with a squirt of lemon and some sliced chicken.
*Recipe changed from the original.