Yesterday Benny was out of town and I had the day off work. Usually this means a big deep cleaning of every nook and cranny in our apartment since I know it will stay that way for a whole 24 hours. And that was exactly what I had planned. Until my mom called to tell me she was making kebabs and would pick me up from the train station if I felt like a trip to the suburbs.
I went right out, hopped on the first train I could catch and typed up blog posts the whole way there. She picked me up and we talked about the things I had been cooking. She asked for some ideas for simple healthy recipes that would get my Dad to eat vegetables. He's an all-american eater who thinks that ice cream sandwiches are a diet food, bless his heart. So needless to say, the second we got back to her house, I went right to tastespotting to find her some recipes.
That's when I remembered the fruited wild rice salad I had been meaning to make. I haven't had the energy to buy the ingredients and my mom just so happened to have all of them! The pictures are pretty sloppy and it looks like a hot mess, but it was delicious.
Also, my mom's kebabs were great. I gave her a bit of trouble about marinating the steak in Italian dressing (they appreciate a shortcut and I prefer to go the route of the purist) but the steak turned out amazingly tender and delicious, so I shouldn't have complained. My dad also happens to be a grill master, so that helps.
from Healthy Food For Living
2 cups vegetable broth (one 14 oz can)
2 cups water
2 thinly sliced green onions, both green & white parts (*I omited these and added grapes and mushrooms)
1/2 cup walnut pieces, toasted (or other nut of your choice)
1 large apple, cored and chopped, skin left on
1 large pear, cored and chopped, skin left on
juice from 1/2 lemon
Ingredients for vinaigrette:
3 Tbsp fruity vinegar (*I used apple cider vinegar, which was a little too bitter for my tastes, I would use less next time)
2 tsp honey (I used a little more than that)
generous pinch Kosher salt, or to taste
a few grinds fresh black pepper, or to taste
- Combine rice, veggie broth, and water in a medium saucepan. Bring to a boil, stir once, cover, and reduce heat to simmer. Cook rice for 45 minutes. Drain in a colander.
- Meanwhile, whisk together the vinaigrette ingredients in a small bowl. Set aside.
- In a large bowl, toss chopped fruit with lemon juice. Set aside.
- When rice is cooked and drained, add it to the chopped fruit and stir in the sliced green onions, dried cranberries, and walnuts.
- Give the vinaigrette another quick whisk and pour it over the rice salad. Stir to combine.
- Cover the rice salad and refrigerate for at least 8 hours, or better yet, overnight.
- Serve cold or at room temperature atop a bed of baby spinach.