WILD RICE SALAD
Provided by Ina Garten
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Place the wild rice in a medium pot with 4 cups of water and 2 teaspoons of salt and bring to a boil. Simmer uncovered for 50 to 60 minutes, until the rice is very tender. Drain well and place the rice back in the pot. Cover and allow to steam for 10 minutes. While the rice is still warm, place it in a mixing bowl. Peel the oranges with a sharp knife, removing all the white pith. Cut between the membranes and add the orange sections to the bowl with the rice. Add the olive oil, orange juice, raspberry vinegar, grapes, pecans, cranberries, scallions, 1/2 teaspoon of salt, and the pepper. Allow to sit for 30 minutes for the flavors to blend. Taste for seasonings and serve at room temperature.
MOOSEWOOD FRENCH RICE SALAD
I got this from the New Recipes from Moosewood Restaurant back in the late 80's when I was a vegetarian and always looking for a way to use up my rice. This one is easy and tasty. I have taken liberties with the recipe...Chill time is listed under preparation time :)
Provided by TishT
Categories Rice
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Place the cooked rice in a large bowl. Steam the carrots, peppers, mushrooms and peas separately until tender but still firm (please don't overcook).
- Add the steamed vegetables, celery, and parsley to the rice. Whisk the olive oil, vegetable oil, lemon juice, garlic and herbs together. Pour the marinade over the vegetable rice mix and toss gently.
- Refrigerate until well chilled, stirring occasionally, so the marinade will flavor the rice.
- When ready to serve, garnish with tomato wedges and green olives along with any of the optional ingredients above.
- (Note: 1 have also topped with parmesan cheese but I have no idea how much I used - it was good!).
Nutrition Facts : Calories 711.8, Fat 37.1, SaturatedFat 5, Sodium 19.3, Carbohydrate 85.7, Fiber 3.9, Sugar 3.8, Protein 8.7
RATATOUILLE (MOOSEWOOD COOKBOOK)
This Provençal Vegetable Stew is a delicious medley vegetables, tomatoes, and herbs. Served on a bed of rice, or with some fresh chewy bread for soaking up the yummy juices, you really can't go wrong with this stuff. Growing up, my mom made this often, calling it 'vegetable medley' (probably because the name ratatouille would scare us kids off). This recipe comes from the Moosewood Cookbook - the original one, written by Mollie Katzen, and probably my most favourite cookbook of all time. It's often considered Mediterranean, however it's roots are in France.
Provided by Katzen
Categories Stew
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Heat olive oil in a large, heavy, cooking pot. Crush the garlic into the oil. Add bay leaf and onion, salt lightly. Saute over medium heat until onion begins to turn transparent. Add eggplant, wine, and tomato juice. Add herbs. Stir to mix well, then cover and simmer 10-15 minutes over low heat. When eggplant is tender enough to be easily pricked by a fork, add zucchini and peppers. Cover and simmer 10 minutes. Add salt and pepper, tomatoes and tomato paste. Mix well. Continue to stew until all vegetables are tender. (How tender is tender? Do a taste test and decide what seems right to you.).
- Just before serving, mix in the fresh parsley.
- Serving Suggestions/Options: Serve on a bed of rice, or in a bowl, accompanied by some good french bread. Top with grated cheese and chopped black olives.
Nutrition Facts : Calories 222.4, Fat 14.3, SaturatedFat 2, Sodium 1322.2, Carbohydrate 21.7, Fiber 8.1, Sugar 11, Protein 4.3
MOOSEWOOD CABBAGE SALAD
This comes from Moosewood Restaurant Low-Fat Favorites. They recommend this slaw with Indian, Mexican, Middle Eastern, Spanish, or American food. That's some variety! Prepare the dressing first so the flavor has time to develop. Cooking time is chill time.
Provided by carolinajen4
Categories Salad Dressings
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Whisk together all of the dressing ingredients and set aside.
- Combine the cabbage, bell peppers, celery and onions in a large bowl. Add the dressing and toss well. Chill for at least 15 minutes before serving.
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