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 (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.
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