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Brown and Wild Rice Salad with Local Greens

Ingredients:

1 cup                           Wild rice

2 cups                          Short grain brown rice

12 pieces                     Shiitake mushroom cap, julienne

6oz                              Tofu, firm, ½ inch cubes

1 qt                              Kale, cleaned and chopped fine

1 cup packed               Parsley, chopped fine*

4 ea                              Scallions, white minced, green sliced

1 cup                           Pumpkin seeds (pepitas)

¼ cup                           Sherry vinegar

1/4 cup                                    Extra virgin olive oil

2 T                               Canola oil, for sautéing

2T                                Chili powder

3T                                Tamari or soy

2 cloves                       Garlic

To taste                                    Salt

To taste                                    Pepper

Procedure:

  1. Place wild rice in a pot with four times the amount of water. Bring to a simmer and cook until soft for 40 minutes. Season with salt during the last 5 minutes. Drain the rice and reserve.

Rice should be splitting apart

  1. Bring 6 cups of water to the boil in a separate pot. Place 1 T of salt into the water and add the brown rice. Simmer until soft, 30 minutes. Drain and reserve
  2. Add 3T of water to a large sauté pan or rondeau and place on high heat
  3. Add kale and “steam” for 3 minutes. Strain and shock or run cold water over the kale, reserve
  4. Place a sauté pan over moderate high heat. Once pan is hot add the seeds to the dry pan. Toss for a few seconds. Add one teaspoon of the canola. Cook until the seeds turn brown. Remove from the heat and toss with the chili powder and some salt. Reserve for garnish
  5. Sauté shiitake mushrooms in a pan with 1tablespoon of canola oil. Add tofu and cook for 1 minute. Deglaze with the tamari. Hold and reserve until the end
  6. Paste the garlic with some salt either in a mortar and pestle or with the back of a chef’s knife. Add vinegar and whisk in the EVOO slowly. Adjust ratio
  7. Combine the rices; kale, parsley, scallions, and the vinaigrette (remember to add the vinaigrette to taste and not all at once). Add the mushrooms and tofu and season with salt and pepper. Place on a serving platter and garnish with the pumpkin seeds

Notes:

* Cilantro may be substituted for the parsley

Always add dressing ingredients to taste. You may determine that more soy or vinegar is necessary.

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