6/06/2011

Yum.

Curried Wild Rice Salad



Dressing:
1/4 cup extra virgin olive oil
2 Tb. apple cider vinegar
Juice of one squeezed lemon
2 Tb. fresh lemon zest
2 cloves of garlic, diced
3 Tb. curry powder
1 Tb. ground cumin
3 Tb. mayonnaise
salt and pepper (to taste)

Prepare wild rice according to package directions. I did a combination of wild rice and basmati rice. If you are using a rice cooker, make sure you soak the wild rice and bring it to a boil for 10 min. before draining and adding it to the uncooked basmati rice. This helps the wild rice begin to open nicely. Once the rice is cooked, set aside and chill.

Dice/Chop:
-1 bunch of cilantro
-4 green onions
-2 celery stalks
-1 orange pepper

Roast:
1/4 cup of pine nuts
1/4 cup of almonds

Toss the salad and dress. Chill before serving. This salad is also delicious the next day as it allows the flavors of the dressing to set.

From the Kitchen and Brain of © Erika Kobewka

In other news, my belly is still passing the feet test. I have a feeling this won't last.



29 weeks today!.... but can you spell heart burn? Ouch.

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