Happy Pop’s Day! I do love my dad.
I wish I could pass on stories of and recipes for the elaborate homemade meal I whipped up for Mike tonight, but I did no such thing. It was easy to okay W’s request to take him to Five Guys for burgers – having spent the week in Kelowna (after a week in Ontario) and having woken up at 5 am yesterday for the 6:30 flight home after a late night at Tantalus Vineyards with Cam and Dana of Joy Road in the kitchen, I then spent the day yesterday at Beef – the Festival at Heritage Park talking up all that is good on a cow. Early this morning we went for brunch at my mom & dad’s, where I helped cook the bacon and pass around my sister’s pull-apart cinnamon buns, but didn’t actually assemble anything from scratch myself. Despite being out of the kitchen for so long I was perfectly happy not to cook, and M and W were perfectly happy with their burgers.
But I’ve had many a request for the wild rice and strawberry salad I made for CBC last week, with wee ruby berries that have already shown up at Ontario farmers’ markets, including one that I stumbled upon outside the CBC building in downtown Toronto. I’ve spent much time at farms over the past week, and can’t wait to tell you all about it, but I’m now settling down not to a long nap but to finish up those story assignments that I was so sure I’d get done either on the plane or in the minutes between meals and sessions and meetings. I should know by now that I don’t get much work done in those timespans, nor late at night while propped up in a comfy hotel bed.
So while I go do my homework, I leave you with this salad. It would do well with barley boiled along with the brown and wild rice, or with quinoa, too.
Strawberry-Wild Rice Salad with Feta & Maple Balsamic Vinaigrette
If you’re taking this to go, add the nuts just before serving to keep them crunchy.
3/4 cup brown rice
3/4 cup wild rice
1 celery stalk, finely chopped
2 green onions, chopped
small handful fresh flat-leaf parsley, chopped
1 pint strawberries, hulled and halved
1/2 cup crumbled feta or soft goat cheese
small handful toasted pecans or walnuts, chopped (optional)
1/4 cup canola or olive oil
3 Tbsp. balsamic vinegar
2 Tbsp. maple syrup
1 tsp. grainy mustard
freshly ground black pepper
Bring 4 cups of water or vegetable stock to a boil and add the rices; cook for 40-45 minutes, until tender. Drain any excess liquid and transfer to a bowl to cool. Once cooled, add the celery, green onions and parsley and toss to combine.
Add the berries, feta and pecans or walnuts and toss gently. In a small jar or bowl, mix or shake up the dressing ingredients; pour overtop and toss gently to combine. Serves 6.
June 17 2012 08:14 pm | salads