Orange-Pistachio Wild-Rice Salad

Orange-Pistachio Wild-Rice Salad

Salad Ingredients

• ¼ cup chopped pistachios
• ½ cup brown rice
• ¾ cup wild rice
• 2 cups veggie broth (i use chicken broth instead)
• 1 orange, peel and pith removed, segmented and sliced
• 10 large basil leaves, sliced into ribbons
• ¼ cup minced red onion
• 1 teaspoon finely grated orange zest

Dressing Ingredients

• 3 tablespoons balsamic vinegar
• 3 tablespoons olive oil
• 1 tablespoon orange juice
• 1 teaspoon Dijon mustard
• ½ teaspoon honey
• ¼ teaspoon salt

Instructions

1. Rice:

1. Combine brown and wild rice with broth in a saucepan.
2. Bring to a boil.
3. Cover, reduce heat and allow to simmer for 45 – 55 minutes or until liquid is completely absorbed and rice is fully cooked.
4. Remove from heat and cool completely.

2. Pistachios:

1. Toast pistachios in a dry skillet over medium heat until fragrant.
2. Remove from heat and cool completely.

3. Combine salad ingredients once pistachios and rice have cooled.
4. Whisk dressing ingredients in a separate bowl.
5. Pour dressing over rice mixture and toss.

Original Source: don't recall

Vegan Rice Paper Wraps

delicious, filling & simple meal or snack

what you’ll need

• two large dinner plates
• warm water
• paper towel or drying cloth which doesn’t leave behind lint

ingredients

• collection of veggies
• i typically include some of the following, or what is on hand at home: avocado, spinach, peppers (sweet and/or hot), carrots, mushrooms, asparagus, spaghetti squash, cucumber, zucchini, yellow squash
• at times i’ve included leftover rice, rice noodles or marinated tofu
• rice paper
• optional sauces: Miso Mayo, a sweet & spicy asian-style sauce and a thai peanut sauce

directions

• slice veggies lengthwise and no longer than 2 - 3 inches
• pour warm water onto one of the two dinner plates
• submerge and soak a single sheet of rice paper for approximately 7 - 8 seconds
• place the rice paper on the dry dinner plate, add contents, miso mayo optionally, and roll
• after setting the wrap aside, dry the rolling plate before soaking the next rice paper

tips for working with rice papers

getting a feel for the rice papers can take a few tries, and some days I’m just better at it than others.

• when refrigerated, within original packaging and enclosed in a zip lock plastic bag, rice papers can last for months
• have all contents ready to roll into the paper immediately following soaking, and roll on a dry dinner plate
• don’t soak too long or in too hot of water; I typically soak for 7 to 8 seconds per paper
• soaking on a shallow dinner plate provides ample water, and also helps retain the rice paper’s shape
• when soaking, use both hands to gently push the paper under the water, moving your hands flat around the paper submerging all areas, all while counting, and when reach 7 - 8 seconds, consistency should be much softer, but still able to list without the paper folding onto itself
• place rice paper flat on dry dinner plate
• collect the ingredients in the center, leaving ample space on all sides, begin with the side closest to you, rolling and tucking the contents close together, and just before reaching half way along the rice paper, tuck a fold from the left and right into the rolled contents, and complete rolling the remaining rice paper.
• as you begin rolling the paper, you’ll feel the consistency continue to transform, becoming increasingly sticky.
• if the rice paper is sticking to your hands and or tearing, you may have soaked the paper too long, and/or waited too long before you began rolling.
• if the rice paper is too hard to fold with ease, you may either need to soak for a few more seconds and/or use slightly warmer water
• if the rice paper is tearing, try using fewer ingredients as well as adjusting soak time
• gently remove the roll and place to side
• dry the dinner plate with a paper towel or cloth and you’re ready to soak your second rice paper
• the wraps keep in the fridge when covered, typically about a day max, but since all ingredients are fresh, some of the vegetables may not remain good as long as the wrap.
• the wrap becomes less sticky and chewy when refrigerated, but can be enjoyed either way

images

Vegetables in images below include asparagus, avocado, red bell pepper, baby spinach, mushrooms and cooked & cooled spaghetti squash with coconut oil