Yesterday
I wanted to make a rice salad, but have never had one I really liked. So I
turned to my favorite cookbook, How to Cook Everything, by Mark Bittman and
found his rice salad with apricots. He suggested rice or other grains and I
picked half a cup each of wild rice, wheat berries and pearled barley. Unlike
rice, these grains have a "bite" to them and are also very healthy.
I
also had a roasted chicken with sriracha aioli (Sriracha hot sauce and
mayonnaise) on the side for dipping and steamed broccoli.
The
meal was delicious! The broccoli was good with the rice and the aioli. The rice
was a little sweet, a bit spicy and savory. This dish will definitely be making
more appearances in my home.
I
did not have dried apricots, so I substituted dried cherries and raisins.
Mark Bittman’s
Rice Salad with Dried Apricots
½
cup each wild rice, pearled barley and wheat berries, cooled
1
cup chopped apricots or raisins and dried cherries
½
cup slivered almonds, toasted
½
cup chopped scallion
¼
to ½ vinaigrette made with white vinegar and walnut and olive oil
1
tablespoon ground coriander
2
teaspoon ground ginger
1
½ teaspoon cayenne
S&P
½
cup cilantro leaves, chopped
