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Y I E L D : 6 C U P S
We first tasted this salad when Marilynn was living at the YWCA in Cambridge. The Y did not serve a supper on Sunday nights, so the girls would get together and do a communal meal. Marilynn’s friend, Barbara, had lived on a kibbutz in Israel, and she put this salad together using a hot plate in the resident kitchen to make the rice. We added the wild rice, and this salad is as good today as it was when we first tasted it.
21⁄2 cups cooked wild rice, cooled (cook according to package directions)
3 cups cooked long grain white rice, cooled (cook according to package directions)
1 cup toasted walnuts, coarsely chopped
1/3 cup dried cranberries
1⁄4 cup extra-virgin olive oil
1⁄4 cup vegetable oil
1 teaspoon salt (omit if rice is salty)
1⁄4 teaspoon coarsely ground black pepper
1⁄4 cup plus 1 tablespoon honey
1⁄4 cup plus 2 tablespoons lemon juice
2 teaspoons ground cumin
1⁄4 teaspoon cinnamon
1. To make the salad: Combine wild rice, white rice, walnuts, and cranberries in a large bowl. Stir together with a wooden spoon.
2. To make the vinaigrette: Whisk together olive oil, vegetable oil, salt, if using, pepper, honey, lemon juice, cumin, and cinnamon in small bowl. Pour vinaigrette over salad and toss with two serving spoons. Cover bowl with plastic wrap and refrigerate for at least 2 hours to mellow flavors. Serve at room temperature. Store leftover salad in a covered container in the refrigerator.
Reprinted from Heirloom Cooking With the Brass Sisters by permission of Black Dog & Leventhal Publishers, Inc. Copyright © 2008 Marilynn Brass and Sheila Brass
Photographs copyright © 2008 Andy Ryan
Please be aware that consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-born illnesses.