Sisters
For love of family, travel, and good food
August was filled with the gifts of family, travel, and delicious food. My sister, whom I had not seen in three years due to Covid, came from Germany for a visit. We went on an epic road trip through some of our beautiful western states, visited two National Parks, two National Monuments, hiked in Colorado, Utah, Wyoming, and Montana, enjoyed a stay with the dearest of family members at their beautiful little Montana farm, and probably ate way too much guacamole (is that even possible?).
My sister and I share a love of cooking and eating delicious and interesting food, and food was definitely a major theme on this trip. During our visits we like to discuss recipes and dining experiences and prepare favorite dishes for each other. One of her favorites and mine is a warm rice salad (you already know about my love affair with salad), which I would like to share here with you. Most of the measurements are approximate and based on personal preference.
Warm Rice Salad (4 servings)
1 box of uncooked wild rice (I use Reese’s)
Sliced, fresh white or brown mushrooms (a couple hands full),
OR
2 grilled chicken breasts, seasoned with salt and pepper
1 can of sliced water chestnuts
1-2 Tbs butter (to cook the mushrooms)
2 medium peeled carrots, thinly sliced
1 bunch of spring onions (or less), thinly sliced
2-3 plum tomatoes, diced (I usually do this in the summer with farmer’s market tomatoes)
1 cup of chopped red cabbage
½ cup (or more) dried cranberries or dried cherries
Good olive oil and balsamic vinegar (red or white)
Coarse salt and freshly ground pepper to taste
Prepare rice according to package directions (wild rice takes a long time to cook, about 1 hour).
If using chicken, prepare on the grill or your preferred cooking method, and keep warm.
Combine vegetables (except mushrooms) and fruit in a large bowl.
If using mushrooms, when the rice is nearly done, melt the butter in a large skillet and sauté the mushrooms at high heat (don’t burn the butter, and mushrooms should not be crowded), until they are slightly browned and the edges are getting crispy. Keep warm.
Add the cooked rice and chicken/mushrooms (you can definitely use both) to the vegetable/fruit mixture and gently toss.
Pour the desired amount of olive oil and vinegar into a lidded jar and shake vigorously until well blended, and pour over the warm salad. Add the desired amount of salt and pepper, and gently mix into the salad.
Some crusty French bread, some sharp cheese, and maybe a glass of wine are the perfect accompaniments to this meal. Bon appétit! Enjoy!