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Winter is Salad Time, Too! 2/3 cup brown rice 1/2 cup olive oil 3 T. champagne vinegar 2 T. sugar 1 T. curry powder 1/2 t. salt Freshly ground pepper to taste 1/2 cup radishes, finely chopped 1/2 cup toasted pecans, chopped 1/2 cup fresh parsley, chopped 1/2 cup purple onion, finely chopped 1/2 cup golden raisins 1/2 cup currants

Beautiful and nutritious salads don’t have to be complicated and time consuming. Forget those tasteless tomatoes and get creative with winter’s fresh produce, and you can put together a salad that is every bit as appealing as one made from summer’s bounty! Here is a flavorful salad I was served in North Carolina during the holidays. When we asked our waitress about the ingredients, she immediately came back with the recipe. She said they had so many people ask about it, they wrote it out. This salad is packed with nutrients and has a very unusual taste. I think you, too, will find this combination of wild and brown rice tossed with curry a winning side dish. Once you gather all the ingredients, it all goes together in no time, and it gets even better after a day or two!

Cook the rice in 3 quarts of boil-

WILD RICE SALAD 2/3 cup wild rice

Wild Rice Salad 57

February 2012 Tidewater Times  

Tidewater Times February 2012

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