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Published Wednesday, October 19, 2016 12:59PM CST
Here is a salad spin on a popular soup we did on the show several years ago.
Makes 10 generous servings
1 cup wild rice, soaked in several cups of cool water for 2-3 hours
1 cup dried lentils
1 large onion, diced
1 large tomato, seeded and diced
2 cups diced carrots
1 cup diced celery, about 2 stalks
1 cup cooked chickpeas (canned is fine – just rinse first)
¼ cup diced sweet pickle (such as Yum Yum)
1 cup toasted hazelnuts or walnuts, coarsely chopped
¼ cup chopped fresh parsley
2 Macintosh apples, cored and diced
1 tbsp lemon juice
5 tbsp walnut oil or hazelnut oil or olive oil
4 tbsp olive oil
3 tbsp red wine vinegar
1 tbsp Worchestershire sauce
1 heaping tsp Dijon mustard
1 large clove garlic, minced
1 tsp dried savoury
½ tsp black pepper
½ tsp salt
Drain and rinse the soaked wild rice. In a medium pot, combine the rinsed wild rice with 2 cups of water. Bring to a boil, reduce heat and simmer covered for about 30-40 minutes, or until the rice has puffed, is tender and has absorbed all the water. Remove the lid and let cool to room temperature.
In another medium pot, bring the lentils and 2 cups of water to a boil. Reduce heat and simmer, covered for about 20-30 minutes, until the lentils are tender and the water has been absorbed. Remove the lid and let cool to room temperature.
Meanwhile, in a large salad bowl, combine the diced onion, diced tomato, diced carrots, diced celery, cooked chickpeas, diced sweet pickle, chopped nuts and chopped parsley.
In a small bowl, combine the diced apple with the lemon juice. Stir well. This will prevent the apple from turning brown. Add to the salad ingredients along with the cooked and cooled rice and lentils. Toss well.
To make the dressing, whisk together the walnut/hazelnut and/or olive oil with the vinegar, Worchestershire sauce, Dijon mustard, garlic, savoury, black pepper and salt. Pour over the salad and toss to coat.