NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
QUOTE OF THE WEEK
"We either make ourselves happy or miserable. The amount of work is the same." ~ Carlos Castaneda
As I write this I am watching snow softly falling outside my window. I'm always a sucker for falling snow, even if it is April 1st…it always makes me smile!
RECIPE OF THE WEEK
This dish wasn't popular with my family, but I didn't expect it to be. That was ok with me. My plan was to have wonderful leftovers and it worked…I enjoyed it for lunch throughout the week! I like lots of vegetables so I liberally added more to this basic recipe from recipetips.com to get the balance I wanted.
WILD RICE VEGETABLE SALAD
Dressing
2/3 cup extra-light olive oil
- 1/4 cup white vinegar
- 2 tablespoons freshly grated Parmesan cheese
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon celery seed
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon dry mustard
- 1/8 teaspoon paprika
- 1 clove garlic, minced
Mix all in a sealed container; shake well to fully mix all ingredients; refrigerate until ready to use.
Salad
- 1/2 teaspoon salt
- 1 cup wild rice
- 2 cups water or chicken broth
- 1 small jar marinated artichoke hearts, drained and chopped
- 3/4 cup frozen peas
- 1/3 cup green pepper, coarsely chopped
- 1/2 cup red pepper, coarsely chopped
- 3 green onions, sliced
- 1 cup cherry or grape tomatoes, halved
- 1/4 cup sliced almonds
Pour water or chicken broth into 1 quart saucepan. Add 1/2 teaspoon salt and bring to a boil. Add rice and stir contents well. Reduce heat and allow rice to simmer for about 45 minutes, until kernels puff open. Drain rice using a colander or strainer.
Using a large bowl, combine rice, artichokes, peas, green and red peppers, onions, tomatoes, and dressing. Stir ingredients together, toss to thoroughly combine and mix well. Cover salad and chill for at least 2 hours to allow flavors to blend.
Toss salad again just prior to serving and garnish with almonds.
Sharlene Hensrud, RE/MAX Results - Email – HomesMSP.com
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