Thursday, October 06, 2011

vegan mofo :: wild rice salad with radishes, scallions and mint

Organic CSA share radishes.


I love everything about radishes – from their insouciant heat and candy-cane colors to their sturdy crunch and voluptuous figures. So you can imagine how thrilled I was to find these flaming bulbs of happiness nestled at the bottom of my CSA share bag. As always, my share included a bevy of other produce delights, including a fragrant bunch of mint and a battalion of scallions. For Vegan Mofo, I wanted to take a culinary risk and create a meal-in-a-salad that paired these seemingly disharmonious herbs and veggies. I liked the idea of the cool mint playing against the scallion's and radish's inherent heat. And I decided that a grain and chickpea base with a citrusy dressing would make a forgiving, neutral base to temper all these elements. I used red rice from Camargue  that I bought last year in Paris; it's rather starchy and somewhat chewy. But you can use any wild rice you like, or even brown rice.


This easy salad is a meal in a bowl, perfect to pack for weekday lunches.


 Wild Rice Salad with Radishes, Scallions and Mint

  • 1 cup wild rice
  • 2 cups vegetable broth
  • 1/4 cup extra-virgin olive oil
  • Zest of one organic orange
  • Juice of 1/2 an orange [About 1/4 cup]
  • 1-inch piece of ginger, peeled and grated
  • 1 garlic clove, crushed
  • 1 15-oz. can chickpeas, drained and rinsed 
  • 1 cup thinly sliced radishes
  • 1 cup sliced scallions--about 4 scallions [include the greens]
  • 1 cup fresh mint, finely chopped
  • Salt and pepper, to taste
  • About 1 tsp cumin
Serves 8
  1. Cook rice in broth according to package directions. 
  2. Meanwhile, combine olive oil, orange zest and juice, ginger and garlic in a large, non-reactive bowl. Add remaining ingredients. Toss in the rice. Adjust seasonings. Allow to sit about 3 hours before serving so the flavors can meld.





4 comments:

B.A.D. said...

Radishes are always so cheap I end up buying them on sale and then they wither in my crisper for lack of inspiration.

VeggieLow said...

you know... radishes are starting to grow on me... i used to unfortunately allow mine to wither as well, but then i discovered that they are actually slightly more versatile than i thought. i used to thi nk they were only for super healthy people who like salads hah... but i've been eating them more w/ rice lately (will def try this rice/salad/meal hybrid!) and it's been good... and even if you boil them for a bit, they lose their color but are still crispy and yummy. good in asian soups!

myveganlondon said...

I never think about buying and cooking wild rice... very good recipe, thanks a lot.

Anonymous said...

yuuuuum. why does fall scream "wild rice"? or, rather: "WIIIIIIIIILLLLDDD RIIIIICCEEE!!!!!" i just bought a couple pounds :)

~erica in pdx