It's time to plan holiday menus, and a gathering of family and friends is the perfect opportunity to showcase your favorite veggie recipes. Or even experiment with a brand new animal-friendly dish or two. PAWS' Edwina Cusolito shared her favorite holiday side dish. Enjoy!
For the Salad
1 cup wild rice, rinsed and soaked overnight in the refrigerator
Coarse sea salt
1 red bell pepper, seeded and diced
¼ cup diced carrots
½ cup thinly sliced celery
½ cup golden raisins
½ cup thinly sliced scallions
½ cup cashews, toasted and chopped
Combine the wild rice with 3 cups of water in a medium saucepan over high heat. Bring to a boil, add ½ teaspoon salt, reduce the heat to low, cover, and simmer for 30 minutes, or until all the water is absorbed.
Remove from the heat, transfer to a strainer or sieve, and rinse under cold water until the rice is completely cooled.
In a large bowl, combine the cooked rice, bell pepper, carrots, celery, raisins, scallions and cashews.
For the Dressing
3 Tbsp apple cider vinegar
1 Tbsp fresh lemon juice
2 tsp Dijon mustard
1 tsp pure maple syrup
1 garlic clove, minced
2 Tbsp chopped parsley
Fine sea salt
Freshly ground white pepper
¼ cup extra-virgin olive oil
In a small mixing bowl, combine the vinegar, lemon juice, mustard, maple syrup, garlic, parsley, ½ teaspoon salt and white pepper to taste. Mix well. Slowly pour in the olive oil, whisking until emulsified.
Pour the dressing over the rice and toss well. Cover and refrigerate for one hour to allow flavors to combine. Remove the rice from the refrigerator 30 minutes before serving.
Recipe excerpted from Grub: Ideas for an Urban Organic Kitchen by Anna Lappé and Bryant Terry (Jeremy P. Tarcher/Penguin, 2006)