| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
American |
Salads, Native amer |
6 |
Servings |
INGREDIENTS
| 3/4 |
c |
Dried pinto beans |
| 1 1/2 |
c |
Tumbleweed greens or curly endive, or fennel tops |
| 1 1/2 |
c |
Cooked wild rice |
| 3/4 |
c |
Sunflower oil |
| 3 |
tb |
Herb flavored red wine vinegar |
| 2 |
tb |
Chopped fresh chives |
| 2 |
sm |
Garlic cloves, peeled |
| 1/4 |
ts |
Black pepper |
| 1/8 |
ts |
Salt |
|
|
Chive blossoms for garnish |
INSTRUCTIONS
Date: Thu, 23 May 1996 00:20:51 -0400
From: BobbieB1@aol.com
Soak the beans overnight in water to cover. In the morning, drain the
beans, rinse them under cold running water, and place them in a saucepan
with fresh water to cover. Bring to a boil over high heat, then reduce the
heat and simmer several hours until the beans are soft and the skins begin
to split. Add water when necessary to keep the beans from drying, and stir
occasionally to prevent them from burning and sticking. Remove from the
heat, drain, and allow to cool.
In a bowl, toss together the greens, beans and rice. Cover and chill in
the refrigerator at least 30 minutes. In a blender, combine the oil,
vinegar, chives, garlic, pepper, and salt. Blend at high speed until the
chives and garlic are finely pureed.
Pour the dressing over the salad, toss, and garnish with chive blossoms.
Lois Ellen Frank, "Native American Cooking". From: Mark Satterly Date:
09-02-95 Gourmet
Posted to MealMaster Recipes List, Digest #143
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