Meatless Monday: Moosewood Cookbook’s Harvest Rice Salad
You can find the recipe here:
I’ve been working on a continuing education course on the book “The China Study” by a very well respected nutrition researcher, T. Colin Campbell. His work is astonishing. We know that there is a link between meat intake and chronic disease, but Dr. Campbell was actually able to start and stop the growth of cancer in the lab by changing the amount of dietary protein given to mice. In addition, we just found out that some of our family members have gone Vegan since reading his book.
Over the course of my career, I’ve attended many alternative health conferences featuring guest speakers who have shared their stories of beating cancer through a vegan diet. As a student, I did a rotation on a heart disease study that advocated the Dean Ornish Diet–vegetarian with fat free dairy to reverse the devastation that a diet high in fat and animal protein causes in our bodies. It makes total sense to me…even though it’s a difficult change to make. So, I hauled out the cookbooks again and looked for recipes that would be appealing to my carnivorous hubs and hungry kids.
Monday night, we made Harvest Rice Salad from the Moosewood Collective Daily Special cookbook. It is a satisfying vegan recipe to recommend to friends and family. I chose this one after Jeremy remarked “this one looks good” when he saw it in a pile of recipes that I was considering.
The salad was bright and interesting with chewy brown and wild rice, rich toasted pecans, and a burst of fresh citrus flavor from orange juice and zest. The dried fruits added a touch of sweetness to this dish and I look forward to mixing up the recipe in the future by trying different combinations.
To make preparation easy, I recommend reading the entire recipe first. There are multiple steps that happen at once. Start by preparing the rice mixture and while that is simmering, soak the dried fruits and prepare the salad dressing. Next, toast the pecans and chop the parsley and scallions. Allow the cooked rice to cool for ten minutes before adding the dressing and remaining ingredients, then let it sit for half an hour to allow the flavors to blend.
We enjoyed it with fresh steamed green beans and a chopped salad with red pears and light bleu cheese dressing. You could easily make this entire menu vegan by substituting an oil and vinegar dressing. You will want to choose something savory to offset the sweetness in the salad.