Download #4 pdf

Visit Wo!'s MySpace:

Wild Rice & Black Bean Salad

Melanie Hankewich, the whole-grain crusader, invites you to share her delish dish: wild rice and black bean salad.

I’m a whole grain crusader.  You should be too.  Make this salad and join my revolution.

Salad:
1/3 cup wild rice
2/3 cup brown rice
2 cups water
1 400mL can of black beans rinsed well
½ cup chopped pecans
2 medium tomatoes chopped
½ cup chopped green string beans
¼ cup diced spanish onions
handful of sunflower sprouts

Dressing:
¼ cup tahini
1 tbsp dijon mustard
1 tsp grapeseed oil
1 tbsp Bragg’s liquid seasoning*
2 tbsp apple cider vinegar
¼ tsp pepper
juice from 1 lemon

1. Rinse rice before transferring to pot.  (I’ll be honest.  I didn’t start doing this until recently but I just kept reading over and over how important it is, so I’ll stress it too, though I don’t really know why. Just trust.)  Add water to rice and put on high until it comes to a boil.  Immediately reduce heat to low and cook covered for 45 minutes.

2. When rice is finished cooking, mix all salad ingredients together except sprouts.  (Pre-cooking the rice is a fine idea I find if you want the salad to be cold, but I don’t mind this recipe slightly warmed from the heat of the rice.)

3. Mix dressing ingredients together and pour over salad.  Toss until your heart is content.  Pile sprouts on top.  Now eat and feel the power of The Revolution.  Yum.

*Bragg’s seasoning is a type of soybean sauce available in Canada and the U.S. that is so delicious and addictive.  (If you look for it online it may be called Liquid Aminos.)  You may be able to find it in health stores, but if it’s unavailable use a similar amount of vegetable stock and water.  Regular soy sauce just doesn’t quite cut it.

Comment on this recipe