I’m back! You know how in that Oeufs en Cocotte post I mentioned that I probably wouldn’t post for a couple of weeks? That was a month ago. Vacation laziness just kept gaining momentum and eventually got out of control.
I basked poolside/surf-side/barbeque-side in post-wedding bliss for the first couple of weeks, then spent a week in jammies, cuddling under blankets watching Jurassic Park and the likes. No laptops, no cell phones, no communication with the outside world. Just friends, family, food, comfy clothes, sunshine and patios.
Inevitably upon my return to Vancouver I was greeted by the consequence of not checking my email for 21 days and have been in a catch-up frenzy since.
And that, folks, is how 2 blog-free weeks turns into 4!
Back from la-la land, feeling completely refreshed and wonderfully calm and happy, I’m finally ready to hit the keyboard again. I was so caught up in work and wedding preparations this summer that I kind of missed the boat on my favourite cooking season – peaches, cherries, berries, fresh tomatoes – where did they go?
I’m not quite ready for the transition to fall foods, but I’ll happily exist in the “in between” for now with a cold wild rice salad. Hearty whole grains bejeweled with cranberries and pecans; an autumnal palette in a summer package. It’s one of my favourite grain salads – inspired by one at Capers in Vancouver.
Healthy and delicious. Salty soy sauce and sweet cranberries. Chewy rice and crunchy pecans. Fresh, bright parsley and green onions. Really, really addictive.
Wild Rice Salad
Ingredients
- 1 cup dry wild rice
- 4 cups water
- 1 tsp salt
- â…“ cup chopped green onion
- ½ cup chopped toasted pecans
- ½ cup dried cranberries
- 3 tbsp vegetable oil
- 1 ½ tbsp soy sauce
- 1 tbsp rice wine vinegar
- ¼ cup minced parsley
- salt and pepper to taste
Instructions
- In a medium saucepan, combine the wild rice, water and salt. Bring to a boil, then reduce the heat and simmer about 45 minutes, or until tender. Drain in a fine-mesh sieve and run under cold water to cool completely. Let stand in the sieve 5 minutes to fully drain.
- In a medium bowl, combine the wild rice, green onion, pecans and cranberries.
- In a liquid measuring cup, combine the oil, soy sauce, rice wine vinegar and parsley. Pour over the salad and stir well to combine. Taste and add salt and pepper. Serve cold or at room temperature.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
