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Wednesday, September 15, 2010

wild rice salad

a really great choice for the gluten free crowd and it is a favorite of our family. it keeps well after it is made so it can be made a day ahead.  serves 10-12   great leftover!

tomato salad and wild rice salad
wild rice salad

1 cup wild rice
1 teaspoon salt
4 cups boiling water

2 cups white rice
3 cups chicken broth

1/3 cup fresh lemon juice
1/2 cup good quality olive oil

1 large bunch arugula, chopped
1 bunch green onions, chopped
1 cup feta cheese ,crumbled
1/2 pine nuts, toasted

rinse the wild rice in cold water and place in the boiling water. simmer till done which will be approximately 40 minutes.
cook the white rice in the chicken stock according to the instructions on the rice package
mix the cooked rice and add the lemon juice and olive oil
allow rice to cool
add remaining ingredients and chill.

easy tomato salad
cut up desired amount of tomatoes( i used plum tomatoes in the picture). add a couple cloves of chopped garlic, good quality olive oil, a touch of balsamic vinegar (i use white), a few sliced basil leaves, salt and pepper to taste. have some good bread on hand to dip in the juice! do not refrigerate. it should be made ahead for the most flavor. sit it on the counter and give it an occasional stir


  1. I've enjoyed catching up on your blog tonight, Jill. I can't believe how many posts you've written -- this is great! Lovely photos, recipes too. Congrats on getting your pieces in the Art Walk.

  2. Jill, with all your wonderful recipes, you should consider doing a cookbook.