All the kids are back in school! My elementary kids started back Monday and our 8th grade daugther started back today which means the house is super quiet! There are definitely pros and cons to that, but as it’s our first day, I’m going to be honest and say that it’s very nice :). But it’ll only be that way for a few hours each morning as our youngest is in AM kindergarten this year. This will ease me into an all-day quiet home for next year :). I hope you all had an enjoyable summer, I know we sure did and I soaked up all the time together with all five kids. On top of camps and family vacations (WA to see my family), we did a sort of homeschool type schedule in the morning where we studied, cleaned, exercised, practiced instruments etc and were usually done around 1pm so they had several hours in the afternoons to play and swim and explore. This schedule meant that I was even more busy than most summers as I did a lot of supervising and tutoring during the day and once play time rolled around I wanted to play with them, so I did! And now we’re back!
There were a couple of recipes that I’ve made lots over the summer that I realized were not posted here on this blog, so I am going to share one of them with you today: Wild Rice Salad. I found this recipe in the cook book Run Fast. Eat Slow. and lightly adapted it. It is packed with nutrition with it’s kale, radishes, green onions, wild rice and edamame (soy beans), and the homemade creamy dressing (creamy from the tahini) pairs perfectly with this salad. I usually serve this along side a dinner entree, like Italian or American, though I personally always end up eating this as the main entree, while the rest of my family has it as a side. And the leftovers are just as good, if not better, from marinading all night. My husband is not normally a kale fan but I think with the homemade dressing and the kale being finely chopped, he doesn’t mind it at all. In fact whenever I make it he mentions how much he likes this salad, and he takes the leftovers to work! Here are the ingredients for the apple cide vinaigrette dressing:
Sometimes I slice my radishes and then cut them in half, and sometimes I cut them in quarters or dice them even smaller. Any way you like is fine.
Typically I grate my carrots into the salad with my potato peeler because I like how thin you can get them, but you could also slice them with a knife if you like them to be a little thicker. I hope you enjoy this as much as I do!
Wild Rice Salad- lightly adapted from Run Fast. Eat Slow.
Apple Cider Vinaigrette Dressing:
2/3 c extra virgin olive oil
1/2 c apple cider vinegar
2 Tbsp Dijon mustard
1/2 tsp minced garlic
2 Tbsp minced onion (or 1 tsp onion powder/dried onion)
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
4 Tbsp tahini (sesame seed paste/butter)
Combine all ingredients in a mason jar with a lid and shake vigorously for a few seconds. (Can be used immediately or keep in fridge for up to a week so it can be made in advance.)
For the salad:
1/2 tsp sea salt
1 c wild rice, rinsed
Apple cider vinaigrette dressing (above)
6 radishes, diced
3 c loosely packed, finely chopped kale, stems removed
3 carrots, grated
6 green onions, sliced
1 c edamame, cooked and shelled
salt and pepper, to taste
Bring 4 cups of water and the salt to a boil in a large saucepan. Add the rice and reduce the heat, cover and simmer until the rice is soft and chewy, about 35 minutes. Drain the rice, tranfer to a large salad bowl and immediately toss with half the dressing. Allow the rice to cool in fridge while you cut up veggies. Add them to your rice and toss until combined. Add more dressing and salt and pepper to taste. Let the salad marinate in the fridge at least 30 minutes prior to serving. This is also great the next day as leftovers. If you don’t use all the dressing(I usually have some leftover), you can save it in the fridge to use on other salads during the week.