|Needle Felting at Stephanie's: Christmas Gathering #1|
Thinking of this, everything else drops away and all I feel is unbelievably lucky. It seems a little frivolous to extol the virtues of local food when for so many there is no food at all, yet I truly believe that we can secure our future food security and improve the lives of all of us by making these choices when they are available. Maybe then our economy will improve to the point where we can begin to help and be a model for others. We have so much already. Finding joy and richness in the simple pleasures of good food, locally grown and fairly traded, is a reminder three times a day of how very grateful we should be.
Nova Scotia Wild Rice Salad
Perfect for Christmas buffets and potlucks, this salad feels very special. You can leave out the dressing and stuff your turkey with it!
1 C. Wild Rice (believe it or not, there is a source in Amherst! Contact Dolphin Village to order)
4 ½ C. Water
1 C. White Rice
1 ½ t. Salt
½ C. each chopped Dates, Raisins, and Dried Cranberries
½ C. each Pecans, Sunflower Seeds, and Almonds, toasted and chopped
1 C. each diced Red Pepper, Celery, and Red Onion
½ C. Olive Oil
Juice of 1 Lemon
2 T. Red Wine Vinegar
1 clove Garlic, minced
¼ C. Honey
Salt and Pepper
Combine the wild rice, water and salt in a heavy medium pot. Cover, bring to a boil, then reduce the heat and simmer 20 minutes. Add the white rice and simmer another 25 minutes, then shut off the heat and let the rice sit, covered, while you prepare the rest of the salad. In a large bowl, combine the dates, raisins, cranberries, pecans, sunflower seeds, almonds, pepper, celery and red onion. Whisk together the remaining ingredients in a small bowl, then add this dressing to the large bowl. Add the warm rice and stir gently. Taste for salt and serve immediately, or let cool and refrigerate.