My mother grew up in northern Minnesota as you may remember from a few months ago. Wild rice grows in ditches there - it's pretty much everywhere. There are also moose, loons and wolves and all sorts of nature you don't think of dwelling outside of Alaska. While there we went into town one day for some provisions. We decided to pop in to a local tavern for some eats. I got the Wild Rice Salad (vegan food in the middle of no where - what??). This is my version of that wonderful dish.
Wild Rice Salad with Tempeh, Kale and Walnuts
• 1/4 c wild rice• 3/4 c brown rice (I used basmati)
• 1 pk tempeh cut into 1" squares (I used the LightLife wild rice flavor)
• 1/2 onion chopped
• 2 carrots chopped
• 1 bunch red kale (de-stemmed and chopped)
• 1/2 c dried cranberries
• 1/2 c walnuts chopped
• 3 tbsp olive oil (or more to taste)
• 1-2 tbsp Braggs Liquid Amino Acids (or tamari)
• sea salt and fresh pepper (to taste)
• 1/4 c chopped scallions (to garnish)(I didn't use these but I think they would be good)
Bring 2 cups water to boil in a sauce pan. Add wild rice, basmati and 1 tbsp of olive oil to boiling water, turn stove top down to low and cover. Stir occasionally until all water is absorbed.
Meanwhile sauté onion in a frying pan with remainder of oil until onions begin to brown. Add tempeh and carrots. Making sure to brown tempeh on both sides.
Now add the walnuts and cranberries to the onion, tempeh mix. Cook until walnuts begin to toast.
Add the kale on top of the onion, tempeh mixture. Pour Braggs or tamari over the kale and cover with a large lid (doesn't necessarily have to fit - just need to create steam to cook kale). After a few minutes stir together and make sure kale is cooked completely (should look limp and brighter in color).
Season finished rice and tempeh mixture to taste. Serve with sprinkled scallions on top. To make more of an entree - serve with fresh spring mix salad greens with balsamic vinegar and olive oil. Serves 2-4. Enjoy!
Love you, mean it
Emily
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