Purple Salad

Posted By Robin Gleason on Aug 7, 2020 | 0 comments


Purple Salad

Tiko Foster @tikofoods on Instagram 

Salad Ingredients:

– greens

– wild rice

– shallots

– pine nuts

– feta cheese

– dried black currants

– red wine vinegar

– olive oil

– salt & pepper

 

RICE:

Boil 1 3/4 cups of water then add 1 cup of Floating Leaf Fine Foods wild rice and a handful (or 2) of dried black currants. Cooking the dried currants with the rice changes the texture of them and also adds a sweetness to this nutty flavoured rice.

Cover the pot and bring to a simmer for 25 minutes stirring occasionally. Cool down in fridge to serve with salad.

 

SALAD:

Thinly slice 1-2 shallots then marinate them in a small bowl of red wine vinegar while you prepare the salad.

Toast your pine nuts on a small dry pan. Be sure to keep an eye on these and mix frequently to avoid burning. This gives the nuts a really nice flavour! Once they are brown, remove from the pan to avoid burning and sprinkle with salt.

Add your shallots, pine nuts, and some feta cheese to a bowl of lettuce spring mix. Using the leftover red wine vinegar for the dressing- add olive oil, salt, and pepper, according to taste.

Combine this with your cooled down rice and enjoy!

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