Hello from Bahrain, one last time!
Pretty soon I’ll be on my way home, stopping one more time in London to stay with my sister before flying back to Vancouver. For the majority of this trip the wifi at my dad’s house has been having problems (as in it hasn’t worked) so my plan for a very much unplugged holiday definitely came to fruition.
On Monday I mentioned that we enjoyed an extravagant brunch on Christmas Day, but we’ve done more than just eat, I promise! It’s been just under 10 years since I moved away from Bahrain and heaps has changed since. For the last couple of days my sister and I have been playing tourist, visiting our old golf club (completely different from the days when I used to be a member), getting pedicures, sleeping in, and enjoying not having to wear jackets and boots.
In other news, I have one more recipe to share before 2015 comes to an end and that’s this Cranberry Walnut Wild Rice Salad. The addition of grains makes it a very satisfying option in cooler weather, and it’s also a great choice if you’re looking to making a big batch for the week ahead (one of my best tricks for eating clean consistently.)
You may be thinking rice is bland and boring, and this is certainly what I thought, growing up on plain white rice boiled in water. I promise you though, that cooking a nice, nutty wild rice in low-sodium vegetable stock puts the flavour on an entirely new level! Toss in some sweet dried cranberries and apple slices and you’ve got a party.
Cranberry Walnut Wild Rice Salad
Prep Time: 15 mins
Cook Time: 40 mins
Ingredients (about 7.5 cups)
- 1 cup uncooked wild rice
- 2.5 cups low sodium vegetable broth
- 3 cups of baby kale or spring mix
- 2 cups minced celery
- 1 large apple, cored and sliced thinly (I prefer Honeycrisp, Pink Lady, or any other kind that is firm and tart)
- 3 tbsp dried cranberries
- 3 tbsp chopped walnuts
- 2 tbsp fresh minced parsley
- 1 tbsp fresh minced sage
For the dressing (you will have some leftover):
- 1 small shallot, finely minced
- 1/4 cup apple cider vinegar
- 1 tbsp maple syrup
- 1 tbsp extra virgin olive oil
- 1 tbsp fresh orange juice
- sea salt and black pepper
Cook the rice on the stove in the vegetable broth, according to package directions. This should take 30-40 minutes depending on the type of rice you’re using.
Meanwhile, in a blender, whirl together all ingredients for the dressing and set aside in a small container. Alternatively, you can whisk them all together by hand but I find they combine better when blended.
In a very large bowl, combine the greens, celery, sliced apple, cranberries, walnuts and fresh herbs.
When the rice is completely cooked, strain any excess liquid and let it cool for a few minutes before transferring it to the large bowl.
Toss the salad to combine, drizzle dressing on top and toss again. If you have time, let the flavours develop for 10-15 minutes before eating.
So tell me…
- Did you travel anywhere over the holidays? Tell me about your adventures!
- Any fun plans for ringing in the New Year?