Monday, December 1, 2014

Vegan Recipe: Wild Rice Watercress Salad

Here is another fantastic recipe from my friend Kate

Kate writes:

I love to make cold salads in bulk quantities and have them on hand for lunches throughout the week. This wild rice salad is a perfect example of a recipe that you can make on Saturday night for dinner and keep the leftovers for several days after. The salad actually improves overnight because the flavors have time to blend together and soak into the rice.

If you can't find wild rice, use a brown basmati or long-grain brown rice. Feel free to swap out different types of tomatoes or greens, depending on what you can find at the grocery store.

Serves 4-6
Apple Cider Vinaigrette
6 Tbs apple cider vinegar
1/4 cup agave nectar
3/4 olive oil
1/4 tsp kosher salt
1/4 tsp freshly ground pepper

6 c homemade vegetable stock
1 1/2 c wild rice
1 carrot, peeled and cut into 2-inch matchsticks
3 Tbs dried cranberries
1 plum tomato, finely diced (Use any kind of tomatoes you can find here. I love cherry tomatoes quartered.)
4 green onions, finely chopped
1/2 cup pine nuts, toasted and cooled (walnuts or pecans are a great substitution)
1/4 cup raw pumpkin seeds, toasted and cooled
3 bunches watercress, stemmed (arugula and baby spinach work well too)

For the vinaigrette:
1. In a small bowl, combine all ingredients and whisk to blend.
2. Cover and refrigerate for at least 1 hour, or up to 10 days.

For the salad:
1. In a large saucepan, combine stock and rice. Bring to a boil and reduce the heat to simmer. Cover and cook until tender, about 45 minutes to 1 hour. Spread the rice on a baking sheet and cool.
2. Scrape rice into a bowl, add carrot, cranberries, tomato, green onions, pine nuts and pumpkin seeds. Toss to mix.
3. Add 1/2 cup of the vinaigrette and toss to coat.
4. Cover and refrigerate for at least 1 hour. At this point you can chill the salad overnight.
5. Divide greens among plates and top with the wild rice. Alternatively you can also just mix the greens into the salad.

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