I am a Veganwannabe # 6
My house is filled with treasured scraps like this one. Some
are clipped with scissors. Others are torn. Some are from the dentist office.
Others are from the auto shop. All are carefully stored in a paper clip until
ready for use. As you can see, this one
earned 4 X 5 stars…… seriously, I did not just write those in today….I honestly
wrote them in on the night I made this ….. weirdo, I know!
There was something really nice about the sweet currants and the sharp lemon flavors mixed together. I will definitely be making this again......the most difficult part of this vegan thing is what to grab for lunch.... this type of hearty salad is perfect.
There was something really nice about the sweet currants and the sharp lemon flavors mixed together. I will definitely be making this again......the most difficult part of this vegan thing is what to grab for lunch.... this type of hearty salad is perfect.
Here’s what
you need:
4 ½ C vegetable broth or water
1 ½ C wild
rice, rinsed
2 T olive oil
1 large
onion, chopped
Lot of baby
spinach
1 lemon,
zested and juiced
(ONE lemon is plenty!! "Shocking amount of lemon," according to my hubby.)
1 pinch
dried hot red peppers
Salt, pepper
1/3 C
toasted pine nuts
1/3 C currants
Here’s what
you do:
Get your
rice on! Bring the broth to a boil, add rice, cover and simmer for about 30
minutes….mine needed a bit more time. Let it sit for a while until the liquid
is all absorbed.
Sautee onion
until nice and soft. Add the spinach and cook for about 3-5 minutes. Add in the
rice, lemon zest, lemon juice, red pepper flakes, pine nuts and currants. Stir and serve.
I ate mine
for lunch with the most delicious pear!!! Unfortunately, my white nectarine was
kinda mushy…don’t you hate that? And yes, that’s a brownie. And yes, that's my classroom. And yes, I am a teacher. And yes, sometimes I eat my weird food like a recluse in my classroom. Although...... I wonder if people actually think my food choices are better than theirs???? Interesting.....
Tomorrow's post: Linguini with Roasted Broccoli and Cashew Cream.... I got brave and tried the Nutritional Yeast!! YEAH FOR ME!!!! (sorry....i am getting into this MoFo thing!)
Tomorrow's post: Linguini with Roasted Broccoli and Cashew Cream.... I got brave and tried the Nutritional Yeast!! YEAH FOR ME!!!! (sorry....i am getting into this MoFo thing!)
This recipe looks yummy and the photos are great :)
ReplyDeleteThe Souper
That sounds great, Tracy. I love wild rice. I have never cooked with currants before; have to look for them at the store!
ReplyDeleteI made this today. I'm vegan and I enjoyed it. Next time I would add chopped bell peppers & would use pecans. I subbed raisins & dried cranberries for the currants. Thanks for a good recipe!
ReplyDelete