This was yesterday's lunch. I hope you guys like it - my mom didn't care for it but I really enjoyed it. If anyone dares to try it, please be honest in your opinion :) I didn't realize how unattractive wild rice is in a picture, but it tasted good and added a wonderful nutty flavor to the dish. The dessert didn't exactly work out - it was OK, but I'd never post the recipe...yet. I am thinking about developing it into a mousse. And not just the common chocolate tofu mousse - cocoa coffee tofu mousse. All right, so it's not as fancy as I'm trying to make it sound. But I'm hopeful that it will turn out in one way or another.
WILD RICE & NECTARINE SALAD
This salad would be delicious on a salad mix, baby spinach or romaine leaves (pictured). I do recommend eating this salad with greens because it would be quite odd on its own. The bitterness of the balsamic vinegar dressing is balanced with the sweet nectarine. Serves one.
- 1 cup of cooked wild rice
- 1T olive oil
- 2 tsp. balsamic vinegar
- 1/4 tsp. poppyseeds
- 1/4 tsp. paprika
- cayenne pepper, to taste (I used just a dash)
- 1 nectarine
Whisk together the olive oil, balsamic vinegar, poppyseeds, paprika, and cayenne pepper, if desired. It might take some effort to get the vinegar and oil to blend, but make sure that the color is homogenous. Pour the dressing over the rice and mix well. Slice the nectarine into bite-sized pieces and stir it into the rice. Serve over lettuce, etc. (see italics).