A kapha-balancing dish. You can also prepare it with bulgar and substitute dried cherries for the cranberries for a dish that keeps vata and pitta happy.
Wild Rice Salad with Dried Cranberries
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Ingredients
- 1/2 cup red bell peppers, finely chopped
- 1/2 cup cucumbers, chopped
- 1/2 cup fresh basil, finely chopped
- 1/4 cup flat-leaf parsley, finely chopped
- 1/2 cup pistachio nuts
- 1/4 cup oil
- 1/4 cup lemon juice
- 1/2 teaspoon salt
- 3/4 cup wild rice
- 1/2 cup dried cranberries
- 3 cups water
- 1 tablespoon oil
- 1 cup French or green beans, cut in 2-inch lengths
- Liquid seasoning or salt
- Black pepper
- Pinch of hing optional
Instructions
- Bring water to a boil. Stir in wild rice. Cover and simmer for 30 minutes. Stir in cranberries, re-cover and simmer until the water is absorbed and rice is tender. Allow to cool at room temperature.
- Meanwhile, heat oil in large skillet. Add hing and sauté over low heat for 30 seconds. Stir in French or green beans, cover and cook until beans are crisp and tender. Allow to cool at room temperature.
- Gently toss wild rice, beans, bell peppers, cucumbers, basil, parsley and pistachio nuts together. Pour oil and lemon juice over them and toss. Season to taste with liquid seasoning or salt and pepper.
Recipe Notes
Nutrition Facts
Wild Rice Salad with Dried Cranberries
Amount Per Serving
Calories 421
* Percent Daily Values are based on a 2000 calorie diet.
Photography by: Laurie Smith
Calories 421,Fat 25,Perfat 52,Cholesterol 0,Carbo 44,Protein 8,Fiber N/A,Sodium N/A
