Recipe: Seasoned Wild Rice with Tomato & Cucumber Salad

Lately I’ve been going back to the home-cooking of my childhood and some of my favorite recipes are all about the rice. Wild rice mix is a very satisfying option to plain white rice but it screams for color and flavors. For some reason I always loved acidic and vinegary combos with wild rice, so this is one easy and quick recipe to preparing a rice dish for yourself that’s both wholesome and very tasty!

~ Ingredients ~
(serves 2 people)

  • 375 grams of wild rice mix
  • 7.5dl vegetable stock / bouillon
  • 1 big carrot
  • 1 small onion
  • 2 red tomatoes
  • 1/2 of a (Nostrano) cucumber
  • Olive oil, white vinegar, slice of lemon

salad

First off chop the onion, tomatoes and cucumber into small, same size cubes. I prefer Nostrano cucumbers for taste and less kernels but any salad cucumber works (I also remove the gooey kernels from the tomatoes). Mix everything in a bowl and add some olive oil, vinegar and a squeeze of fresh lemon. Put the salad aside to rest, ideally for about 30mins.

rice01

Bring your vegetable stock/bouillon to a boil while chopping the carrot into very small cubes. Add the wild rice and carrots and lower to medium temperature. Let the rice cook for ~20mins with only an occasional stir. Add a flake of butter before serving next to the tomato and cucumber salad. Enjoy the flavor combination of the sweet rice with that very fresh salad!

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24-Hour Salad

Merry Christmas readers, followers, and cooks alike! While I’m more than thrilled that you stopped by the blogosphere on this holiday, hopefully most of you are enjoying a wonderful day filled with family and friends. Or food and presents. Well…mostly food and presents, as the case may be.

Unlike the more formal holiday of Thanksgiving, which requires some traditional fare, Christmas in my house is much more relaxed. But that doesn’t mean we don’t enjoy a few food “musts,” one of which includes a fruit salad I remember being a holiday staple since childhood — the 24-Hour Salad.

While there’s probably a definitive version of this fruit salad that has chopped fruit marinate in a light custard overnight, I wouldn’t know what it is! Since I started making this salad myself, I’ve discovered that there’s almost no limit to the fruit it can contain. I regularly alter it according to what’s available and who’s eating. (i.e. Marshmallows and I don’t get along very well, so I usually skip them.) As long as the fruit is compatible with egg, sugar, and cream, you’re good to go. If you’re short on fresh fruit, canned fruit works just as well.

And if the idea of fruit sitting overnight in cooked, creamy eggs is absolutely unappealing, forget it and just use the heavy cream whipped up with a little sugar. It’s not religion, just a tasty and light fruit salad.

24-Hour Salad

Ingredients

For the custard:

1 egg
2 Tablespoons lemon juice
2 tablespoons white sugar
pinch of salt
(for the next day – 1/2 cup heavy whipping cream)

For the salad:

1 cup chopped pineapple, fresh or canned and drained
1 cup chopped orange or 1 small (8-9 ounce) can of mandarin oranges, drained
1 cup sliced seedless red grapes
1 cup chopped apples
8-12 sliced maraschino cherries (or sliced fresh cherries, if you’re lucky enough to get them at this time of year!)
1 cup mini marshmallows (optional)
(for the next day – 2 sliced bananas)

Instructions

Day one
In a double boiler or single sauce pan over low heat, beat the egg and stir in the lemon juice, sugar, and salt. With a wooden spoon, constantly stir the mixture until thickened, about 5 minutes. Remove custard from the heat and cool.

Combine all fruit together, except the bananas, in a large bowl. Stir in the custard, cover, and refrigerate overnight.

Day two
Drain any excess liquid from the salad and stir in 2 sliced bananas. Whip the cream until thick and stir into the salad. Can be eaten immediately or chilled.

*****

This salad is best eaten the day its made as the bananas will quickly go brown in any leftovers. You can freshen up any remaining salad with a bit of extra whipped cream, if necessary.


Let’s see just how many blogs Cary can put on her roster before going mad! While you’ll find her here on occasion, you’ll more likely to catch her over on United We Game or Geek Force Network; or better yet, working on her own blog about gaming and nostalgia and such, Recollections of Play.

 

I Ate This: Salad Potpourri

Everyday the fresh salad buffet at my workplace features some staple as well as different seasonal salads for the hungry customer base. Working in a clinic comes with its perks and having three healthy menus per day prepared by a brigade of diet chefs is definitely one of them. The salad buffet serves both as an alternative and recovery station to anyone passing on that warm lunch; leftovers from previous day menus will be utilized in salads of the next day. Needless to say, this keeps the salad buffet exciting as well as most viable. Almost any vegetable side can be turned into a yummie salad with some good olive oil and vinegar.

Friday lunch noms

Today’s plate: nut lettuce, basil tomatoes, beetroot, cervelas, beans, olives, egg and yesterday’s brussels sprouts. Who said salads were boring?