Last week was one of nasty weather around here. Several days ran the gamut from rain to sleet to snow to hail to high winds to....! The temperatures remained well above freezing so nothing gathered to deter being out and about--well, if one wanted to be out and about. It was a good time to snuggle under a warm blanket in my reading chair and read. So I did. It was a good time to dress warmly and head out to have lunch with a friend. So I did. It was a good time to meet friends for dinner at Roxana's in Merrillville so we did. Oh my, that dinner was delicious. Roxana's is an Afghani restaurant that has been around for several years now. Enticing aromas greeted us as soon as we stepped from the car. Saturday they offer a buffet and we all opted for that opportunity so as to sample a number of dishes. We were unanimous in declaring each dish a success. If you haven't been, go! We'll be going back.
Sunday, we awoke to rain pelting the windows. It was the day for our neighborhood Soup and Salad extravaganza so I got started on a salad to share. This recipe has been in my salad file for years and since I am truly trying to try all those clipped recipes, I decided to make this one. I can tell you that it will be transferred to my permanent file. Each bite brought a delicious pop of flavor and texture. It paired well with the soups that were lined up in crockpots. If my count is correct, there were seven soups. While I wanted to try each one, I settled on a delicious melange of many beans with ham soup followed by a tasty sauerkraut soup. The rain settled into an all-day affair but we were happily warmed by delicious food and the company of good friends.
The salad got very good reviews. I hope you'll give it a try.
Wild Rice Salad
1 cup uncooked wild rice (not long grain and wild rice)
2 cups chicken stock
2 cups water
1 cup pecan pieces (toasted)
1 cup currants
Rind of one orange, grated
10 ounces of frozen petit peas, thawed
1/4 cup vegetable oil
1/3 cup fresh orange juice
Salt and pepper to taste
1. Rinse the rice is a strainer under cold water. Combine the chicken stock and water in a large saucepan. Bring to a boil and reduce the heat and simmer the rice, uncovered, for about 45 minutes. It should not be too soft but rather have a "bite". Drain and place in a large bowl.
2. Combine the rice with the remaining ingredients except for the pecans. Mix well and let stand, at room temperature, for two hours. Stir in the pecans and serve.