Wheat-free * Dairy-free * Gluten-free * Vegetarian * Vegan * Parve ~~~
I frequently attend “pot luck” lunches, dinners, or parties – or even if they are not pot luck, I usually volunteer to bring something to help out the host. My offer is practically never refused; so I have a number of recipes like this that are not too hard to make, can be made in advance, and are always crowd pleasers. I generally like to bring vegetarian dishes, because I remember the many years I was vegetarian and would have a hard time finding suitable things to eat at buffets. On the other hand, if you want to bring a more substantial dish, cooked chicken or turkey, shrimp, or ham would also be good in this salad. Although this recipe looks long and has lots of ingredients, you can see that the instructions are really simple.
About the ingredients…tailor this recipe to suit anything you happen to have on hand. Don’t have dried cranberries? use raisins, dried currants, chopped dates, or skip the dried fruit altogether. Want to go more upscale? use more wild rice than brown or skip the brown rice and make it all wild rice. use fennel instead of celery. use pear instead of apple or use jicama if you don’t want to include fruit. What about the nuts? any nut will do – or none at all. Don’t have parsley or mint? use cilantro or dill or whatever you have on hand. This is definitely not a recipe you have to follow exactly, but it is one you will be happy to have in your recipe box (so to speak).
Brown and Wild Rice Salad For a Crowd
Though I make this with both brown and wild rice, you can use just one or the other and still have a good salad.
3 cups cooked brown and wild rice (total 3 cups, not 3 cups each)
1 cup chopped apple
1 cup chopped celery
1/2 cup chopped red cabbage
1/3 cup sliced toasted almonds or 3/4 cup chopped pecans
1/3 cup sliced scallion
1/3 cup dried cranberries
3 tablespoons chopped parsley
3 tablespoons chopped mint
3 tablespoons olive oil
3 tablespoons lemon juice
1 teaspoon sugar
Salt and pepper to taste
Place the rices in a medium large bowl.
Add the remaining ingredients and toss to combine.
can be prepared a day in advance, but serve at room temperature, not chilled.
Makes: 6 cups