Salads
Favorite Greek Vegetarian Wild Rice Salad
3 large leeks
1/2 cup extra-virgin olive oil
1 cup wild rice
1 cup orzo
2/3 cup dark seedless raisins
1 cup coarsely chopped walnuts
Salt and pepper to taste
2-3 tablespoon balsamic vinegar
1. Trim stems and tough greens off the leeks. Cut into 1" rounds and wash thoroughly to remove trapped dirt or sand. Pat dry. Toss with 1/4 cup olive oil in frying pan and fry on low for about 30 minutes until the leeks are dark and caramelized. Remove and cool.
2. Bring 4 cups of lightly salted water to a boil and then add wild rice. Cover and simmer for 45 minutes or until rice is tender. Remove from heat and drain.
3. In a separate pot, boil ample salted water and cook orzo for about 10 minutes or until tender. Remove, drain and run cold water over. Drain well and place in large serving bowl with 1/4 cup olive oil.
4. Toss orzo, wild rice and leeks. Add raisins and walnuts. Season to taste with salt and balsamic vinegar. Add 1 or 2 more tablespoons if the dish seems too dry.
5. Serve wither warm or at room temperature.
Wild Rice Waldorf Salad (Serve 4)
2 cups cooked wild rice
2 large red apples
2 tablespoons brown sugar
1 tablespoon lemon juice
2 stalks celery, diced
1/2 cup sour cream
1/3 cup mayonnaise
Chopped nuts for garnish
Cook rice according to package directions, chill.
Dice and core unpeeled apples, toss with brown sugar and lemon juice.
Stir in celery and wild rice.
Blend sour cream and mayonnaise; add to salad and toss.
Chill and serve with a sprinkle of chopped nuts.
Mother Tucker's Roadhouse (Great for vegetarians)
1 cup wild rice (uncooked)
4 cups boiling salted water
1/2 cup dried cranberries
1 can each of roasted unsalted pumpkin seed and sunflower seeds
1 bunch of green onions
1 tablespoon olive oil
1/4 teaspoon powdered sage and savoury
Salt and fresh grounded pepper to taste
Pour the wild rice into boiling salted water.
Stir until water reaches the boiling point again.
Cover and turn heat to low; cook about 45 minutes, or until all grains are puffed.
Drain excess water and wait until rice has cooled.
Cut onions in 1/2 inch pieces and fry in olive oil until translucent.
Mix all ingredients.
Best served one day after mixing. Can be served warmed up or at room temperature.
Raw Wild Rice Salad
1 cup wild rice (soak for 2-3 days, no cooking)
1 or 2 fresh tomatoes, cubed
1 celery stalks, chopped
1 or 2 avocados
4 tablespoons hemp oil (can be replaced by other oil)
3 tablespoons apple cider vinegar
2 or 3 tablespoons tamari
1 or 2 cloves garlic (optional)
Soak raw wild rice for 2 or 3 days in cold water in a glass gar; drain when tender and rinse well. Add all other ingredients; mix well then serve.
Wild Rice Salad with Pomegranate and Barley
4 cups water
1 teaspoon salt
1/2 cup wild rice
1/2 cup pearl barley
Arils from one pomegranate
1/2 cup pine nuts, lightly toasted
2 teaspoons lemon zest
1/2 cup parsley
1/2 teaspoon salt
1 tablespoon olive oil
Boil water; add salt, wild rice, barley.
Once water is boiling, reduce heat to low, cover and cook for 45 minutes. Do not stir.
Rinse wild rice and barley with cold water and drain.
Combine all ingredients, stir well.
Keep chilled if not used right away.
Moon Salad (Great dish for Christmas)
Main Ingredients
1/2 cup uncooked wild rice
1 cup mandarin orange
1 cup green grapes, 1 cut in half
1/2 medium red pepper, diced
2 green onions, sliced
1 small English cucumber, diced
1/2 cup chopped fresh parsley
1/2 cup toasted slivered almonds
Dressing Ingredients
1/4 cup olive oil
2 teaspoons red wine vinegar
Grated rind of one orange
1 tablespoon orange juice
Salt and pepper to taste
Cook rice and cool to room temperature.
Add oranges, grapes, pepper, onions, cucumber and parsley.
Use a jar to mix the dressing ingredients.
Add dressing to salad ingredients.
Chill mixture for a few hours before serving.
Add almonds just before serving.