This is one Mean Old Lady!

This is one Mean Old Lady!
Self-portrait: 'Quilter on Fire'

Wednesday, August 21, 2013

Summer Fare

I stole this recipe fair and square from a Parade magazine in the Sunday paper; it was supposedly a picnic dish from author Patricia Cornwell.  Needless to say, I have tinkered with it.

I use a Lundberg Wild Rice Mix rather than all wild rice as the original recipe specifies; the mixture includes brown rice, Wehani rice, black Japonica rice, andof course  wild rice (which is actually a grass seed, but who cares?)  Prepare 1 cup dry rice mixture in the usual way (2 cups water, 1 tsp salt, 45 minutes.)  Her recipe suggests cooking it in chicken broth, which I consider overkill.  When done, fluff with a fork and allow to cool.  

In a large bowl, toss:
                3/4 cup cashews, broken or coarsely chopped
                1 1/2 cups chopped red bell peppers
                1 bunch green onions, including a bit of the green
                 1 finely minced garlic clove (and big one)
                 and the rice

Shake the following dressing vigorously in a jar until mixed well and salt is dissolved:
                3 Tbsp rice vinegar (or apple cider vinegar)
                2 Tbsp good olive oil
                1 Tbsp sesame oil
                 1/4 tsp salt
                  1/8 tsp freshly ground pepper (or more to taste)

Toss well, cover, and refrigerate at least 2 hours to blend flavors.  This makes a large amount and keeps well.  The batch I just made will serve us as a grain serving for at least 4 meals unless we're very, very greedy.  It does work well as a main dish, too.  

Here it is, ready for the dressing.  The red bell peppers make it festive; of course you could use green peppers.  (Cornwell's recipe calls for cooking the onions and peppers.  Again, overkill.)

Love it!


  1. Wish you lived next door. This is an awesome combination! I'll fix soon and be taking to work every day I bet.

  2. I don't eat veggies from the Nightshade family. So I plan to substitute edamame for the bell pepper. Of course, the red adds a nice color to the dish. Maybe carrot would work too.


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