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1. Very Creamy Vegetable Chowder

2. Harvest Rice Salad

3. Fresh Fruit Combination

4. Southern Wheat-free Cornbread

Book Description

Since 1973, The Moosewood Restaurant, well off the beaten path in Ithaca, NY, has been demonstrating how exciting vegetarian cooking can be. Their excellent use of seasonings and the variety of their multiethnic menus have influenced chefs all over the U.S. Customers come from all over the world to dine at this shrine to natural foods at their best. The collective running the restaurant

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Moosewood Restaurant Daily Special: More Than 275 Recipes for Soups, Stews, Salads and Extras

Authors: MOOSEWOOD COLLECTIVE

Date: October 1999

ISBN: 0609802429

Publisher: Clarkson Potter

Paperback

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Looking for something new to serve for Thanksgiving or at a winter holiday meal? This rice salad combines the fruits and grains from both northern and southern climes into a flavorful dish with the virtues of fibrous, whole-grained goodness and unrefined sweetness.

Dried cranberries, also called craisins, are often not in the supermarket's baking section next to the raising, where you might expect them. Check in the bulk section and in the produce aisle near other dried fruits and vegetables.

At Moosewood, we would choose an earthy salad or a hearty soup to complement this appealing dish.

Serves 6
Preparation time: 55 minutes
Sitting time: 30 minutes

• 3 cups water

• 1 cup raw brown basmati rice

• 1/2 cup raw wild rice

• 1/2 teaspoon salt

• 1 tablespoon freshly grated orange peel

• Dressing

• Juice of 1 orange (1/4 to 1/3 cup)

• 2 tablespoons canola or other vegetable oil

• 3 tablespoons cider vinegar

• 3 tablespoons orange juice

• 2 teaspoons chopped fresh rosemary or sage

• 1/2 teaspoon salt

• 1/8 teaspoon ground black pepper, more to taste

• --------------------------------------------------------------------------------

• 1 1/2 cups hot water

• 1 cup currants, golden raisins, chopped dried pears, or dried cranberries, or a combination

• 3/4 cup pecans

• 1/2 cup chopped fresh parsley

• 1/2 cup chopped scallions

1. In a small heavy saucepan with a tight-fitting lid, bring to a boil the water, basmati rice, wild rice, salt, and half of the grated orange peel. When steam escapes, reduce the heat to low, place the pot on a heat diffuser, and simmer until the water is absorbed, about 35 minutes.

2. Meanwhile, preheat the oven to 325 degrees F.

3. In a small bowl, whisk together the rest of the grated orange peel with all of the dressing ingredients and set aside. In another small bowl, pour the hot water over the dried fruit, cover, and soak for 10 to 15 minutes, until softened. Drain thoroughly.

4. Spread the pecans on an unoiled baking sheet and toast in the oven for 10 to 15 minutes, until lightly browned. Chop coarsely and set aside.

5. When the rice is done, place it in a large bowl and cool for 10 minutes. Add the dressing and toss well. Stir in the drained fruit, pecans, parsley, and scallions. Set aside at room temperature for at least 30 minutes to allow the flavors to mingle. Serve at room temperature.

Per 10-ounce serving: 404 calories, 7.1 g protein, 17.9 g fat, 58.8 g carbohydrates, 2.4 g saturated fatty acids, 0 mg cholesterol, 408 mg sodium, 4.7 g total dietary fiber

More From This Book:

1. Very Creamy Vegetable Chowder

2. Harvest Rice Salad

3. Fresh Fruit Combination

4. Southern Wheat-free Cornbread

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