#13 The Case of Fruity and Wild Rice Salad

Fruity and Wild Rice Salad

3/4 cup wild rice
3/4 cup brown rice
4 cups water
4 rounded teaspoons (for 4 cups) vegetable bouillon powder
1/3 cup green onions, chopped, or chives, snipped
1/3 cup dried cranberries
1/3 cup dried apricots, chopped
1/3 cup fresh parsley, chopped
1 teaspoon garlic, minced
Olive Oil and Lemon Vinaigrette

salt

In a covered pot, simmer the wild rice, brown rice, water and vegetable bouillon powder for 50 min.

Drain thoroughly (there won't be much to drain off) and let cool.

Toss with the green onions, dried cranberries, dried apricots, fresh parsley, garlic, and Olive Oil and Lemon Vinaigrette. Salt to taste.

Serve warm or chilled. For a fancier serving, pack into a cup measure, then un-mould onto plates.

Serves 4.

♥ Becki

PS Switch up the dried cranberries or dried apricots with 1/3 cup currants.

Comments

#39 The Case of Yogurt and Honey Ranch Salad Dressing and Dip

H ow to make a traditional tossed salad your own? Use the freshest greens, the crispest cucumbers, the most succulent tomatoes, and MAKE YOUR OWN DRESSING! Yogurt and Honey Ranch Salad Dressing and Dip 1/2 cup 2% yogurt (or vegan yogurt) 70g (about 1/2 cup) feta, chopped (or vegan feta) 1/3 cup light mayonnaise (or vegan mayo) 1/8 teaspoon garlic powder salt pepper honey (or agave syrup) Blend together all the ingredients, including salt, pepper and honey to taste. Thin with water if needed for that perfect pour. Serves 3-4. ♥ Becki

Welcome Foodies!

Wonderful to meet YOU ! At Vegetarian Detective, I share with you some of my favourite veggie, vegan and raw recipes. I know you’ve noticed that eating meat-free is a popular trend everywhere. Even going veggie just once a week. There are many reasons why. This is how. You're also invited to get to know me (Cynthia's favourite character) better by reading the mystery novels I'm in: A Purse to Die For and A Killer Necklace . Yours, Becki Green (Vegetarian Detective)

#257 The Case of Cacio e Pepe

T his recipe is the simplest of the simple and yet it feels decadent to me. Posh even! enough spaghetti for 2 2 tablespoons vegan butter 1 teaspoon coarsely grated black peppercorns (about 50 turns of the grater) plus a little more pepper to grate on top 3/8 cup vegan Parmesan (1/4 cup grated) salt Cook the spaghetti. In the meantime, toast the pepper in a pot on medium-low heat for about 30 seconds or until aromatic. Swirl in the butter and melt it slowly. Do not brown. You can turn the heat right off when it's ready. Reserve 1 cup of the pasta cooking water. When the spaghetti is just about al dente, pour 1/2 cup of the reserved pasta water into the butter mixture. Then drain the spaghetti and toss it in. Raise the heat to medium-high and mix vigorously with tongs. Stir in the grated Parmesan and more pasta water, if needed, to create a creamy sauce. Salt to taste. Plate. Grate the rest of the cheese and some additional pepper on top. Serves 2. ♥...

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