| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains, Vegetables |
|
Fruit, Healthy and, Luncheon, Rice, Holiday coo |
6 |
Servings |
INGREDIENTS
| 2/3 |
c |
Wild rice |
| 2 1/2 |
c |
Hot water |
| 1 |
c |
Brown rice; preferably long grain |
| 1 |
lg |
Tart apple; Crispen, G. Smith |
| 3 |
tb |
Fresh lemon juice |
| 1 |
|
Bell pepper any color; seeded and diced |
| 1 |
c |
Diced celery |
| 1/2 |
c |
Minced red onion |
| 1/2 |
c |
Currants or raisins |
| 1/4 |
c |
Toasted almonds or walnuts; chopped or slivered |
| 1/2 |
c |
Orange juice |
| 1 |
tb |
Pure maple syrup or honey |
| 1 |
ts |
Ground coriander |
| 1/2 |
ts |
Ground cardamom |
| 1 |
tb |
Canola or other vegetable oil |
INSTRUCTIONS
DRESSING
In a saucepan with a tight fitting lid, soak the wild rice in 1 cup of the
hot water for 30 minutes. Add the remaining 1 1/2 cups of water, bring to a
boil, then lower to a simmer, cover and cook for about 45 minutes, until
the rice is tender.
When the rice has cooked for about 30 minutes, dice the apple and toss with
the lemon juice in a large bowl. Add the peppers, celery, red onions
currants or raisins, and almonds or walnuts and set aside. Whisk together
all of the dressing ingredients. Add the cooked rice and the dressing to
the bowl and toss well to combine.
Recipe by: Moosewood Restaurant Low-Fat Favorites Posted to MC-Recipe
Digest V1 #743 by Lynn Cage <ltcage@onr.com> on Aug 14, 1997
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