Harvest Wild Rice Salad Tweetcipe

As fall weather gives way to winter and America’s annual Thanksgiving celebration draws near, my thoughts are drawn to the farmers across the country who put in their best efforts this year despite floods and drought. Over the last month, during a trip to New Mexico and around the Austin area, I have noted the condition of the fields, some being harvested and some bare due to drought. Indeed, just last night as I drove through the countryside of Ohio, I saw farmers harvesting their corn crop in the dark, pushing to get their hard-earned staple to the market. My thanks goes out to all of those farmers who honor the seed and soil, take what Mother Nature dishes out, and are always ready to do it all again in the Spring.

This month I want to share my Harvest Wild Rice Salad, in tribute to all of the farmers who are getting in the last of their crop at this very moment.

Harvest Wild Rice Salad

For a quick and easy meal, serve over a bed of salad greens and top with sautéed or grilled chicken breast.

1/2 cup mix of sunflower seeds, pumpkin seeds, nuts (I like to use pecans)
1 (6-oz.) package long-grain and wild rice mix
1/2 cup sweetened dried cranberries
1 cup finely chopped celery
3/4 cup chopped green onions

Dressing:

1/8 cup sherry vinegar (or to taste)
1 tablespoon honey
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup olive oil

Toast seeds and nuts in the oven (300) or a dry pan (low heat). Prepare rice according to package directions; let cool completely (about 25 minutes). Gently stir in cranberries, celery, green onions, and toasted seeds/nuts. Whisk together ingredients for dressing. Pour over rice mixture; stir gently to coat. Cover and chill 2 to 24 hours. Serve at room temperature.

Warm Up the Holidays with a Taste of the Southwest

Southwesterners (especially those of Anasazi descent) claim to be the original vegetarians. They have lived for centuries off the hearty squash, corn (maize), and beans that grow wild in the arid high desert of Arizona, southern Utah, New Mexico, and western Texas. This area is rich with history and gastronomical delights that have lasted through the centuries and continue to summon the taste buds of their Native American, Mexican, Spanish Colonial, and Basque ancestors.

Adding some of the simple ingredients and preparations of Southwestern dishes is a great way to add some zing to the typical European holiday fare. In addition, most of the foods from this region are in season right now, so you can find great prices on the ingredients.

Humanity owes a tremendous debt to the Central and South Americans for their cultivation of the pepper – what would we do without that versatile flavor powerhouse? In New Mexico, green and red chile adorn dining tables throughout the year. In Arizona and Texas, the ever-popular chipotle (smoked jalapeño) is often the pepper of choice. Spiciness of peppers can range from “what is that wonderful flavor in my butternut squash soup?” to “pass the beer, quick!” depending on the pepper variety, timing of the harvest and how many pepper seeds and veins are included in the dish. Adding a hint of any of these peppers to Thanksgiving side dishes (especially squashes, potatoes, and soups) always brings people back for seconds.

The quintessential Christmas Eve dish in the Southwest is the simple (but labor-intensive) tamale. Corn masa (very fine corn meal) lines a reconstituted cornhusk (recycling at its tastiest!), and then the tamale is filled with pork, sweet potatoes, mushrooms, or chicken. The tamales are wrapped and frozen during family gatherings or parties in early December, and then simply steamed and served with various salsas for a Christmas Eve meal full of flavor. Tamales can also make a quick and healthy meal any time of year.

In other parts of the country, pine nuts hardly receive a second thought as an ingredient, but in the Southwest, they are essential. The seeds (nuts) from the piñon pine tree give a light nuttiness to stuffing, salads and cookies. I remember eating roasted piñon nuts straight from the shell when I lived in Albuquerque in the 70’s. That wonderful flavor has stayed with me to this day and now I always have toasted pine nuts in the refrigerator, ready to be sprinkled on top of vegetables or salads to add a lovely nutty crunch.

As the snow falls early over much of the United States this year, warm up your holidays with some Southwestern cuisine.

Until next time, eat well!