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Recipe for Wild Rice with Cherries and Pine Nuts in Salad Cups

You serve this nutty, sweet rice and vegetable salad in crunchy salad cups. Not since Willy Wonka ate his candy teacup flower has eating your serving plate been so fun!

[Credit: ©iStockphoto.com/HAO PHOTOGRAPHY]
Credit: ©iStockphoto.com/HAO PHOTOGRAPHY

Preparation time: 20 minutes

Cook time: 55minutes

Yield: 12 servings

2 cups low-sodium vegetable stock or Mushroom Stock

3/4 teaspoon salt, divided

1 cup wild rice, rinsed and drained

3/4 cup extra-virgin olive oil

1/4 cup umeboshi or apple cider vinegar

1/4 cup nutritional yeast flakes

1 tablespoon brown rice syrup or agave syrup

1 teaspoon celery seeds

1/2 teaspoon ground white pepper

1/2 teaspoon dry mustard powder

1/4 teaspoon paprika

1 clove garlic, minced

1/4 cup pine nuts

1/3 cup dried unsweetened cherries

1/3 cup diced green bell pepper

1 cup halved cherry tomatoes

1 green onion, white and green parts thinly sliced

1 head butter lettuce or iceberg lettuce, leaves separated, washed, and dried

  1. Bring the vegetable stock to a boil in a small saucepan with a lid. Add 1/2 teaspoon of the salt and the rice and stir well. Reduce the heat to low, cover, and simmer for 50 minutes, or until cooked through.

  2. While the rice cooks, combine the olive oil, vinegar, nutritional yeast, brown rice syrup, celery seeds, pepper, mustard, paprika, salt, and garlic in a clean glass jar with a tightly fitting lid. Shake well and set aside.

  3. Toast the pine nuts by heating them in a small, unoiled skillet over medium heat. Stir constantly until they start to brown, and remove immediately to a plate. Set aside.

  4. When the rice is finished cooking, transfer it from the pot to a large plate and allow it to cool for about 10 minutes.

  5. In a large mixing bowl, combine the cherries, bell pepper, tomatoes, green onion, and pine nuts. Add the cooled rice and stir. Vigorously shake the dressing again and pour it over the rice and vegetables. Stir well to coat.

    [Credit: ©iStockphoto.com/MariaBrzostowska]
    Credit: ©iStockphoto.com/MariaBrzostowska
  6. Scoop 1/3-cup servings of the rice mixture into individual lettuce leaves.

Pine nuts are high in iron and protein, and add a sweet, nutty flavor to salads. Umeboshi vinegar is a mild, sweet brining liquid leftover from pickling Japanese Ume plums.

Per serving: Calories 224 (143 from Fat); Fat 16g (Saturated 2g); Cholesterol 0mg; Sodium 517mg; Carbohydrate 16g (Dietary Fiber 3g); Protein 5g.

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