A complete healthy meal in a bowl; a blend of wild and brown rice combined with beans, fruits and nuts and tossed in an orange ginger sesame vinaigrette.
This salad happened to be our lunch one particular day. I did not plan to post this, but after I made it, the colors looked so festive and right for the season – I changed my mind. I have used the beans that the I had won from Susan’s MLLA (hosted by Sia). Thanks Hurst for the wonderful collection of the beans and thanks Susan for all the gifts that you have sent me.
Presented here is a simple salad or a side dish with festive colors and summer flavor. The vibrant colors and flavors make it perfect side/salad with anything grilled.(It is free style salad; go ahead use your own fruits, nuts, grains and dressings.)
Fruits, Nuts, Beans and Rice Salad
- 1/4 Cup Wild Rice Mix
- 1/2 Cup Brown Rice
- 2 Cups Beans, cooked (I used the Great Northern Beans)
- 3/4 Cup Fresh Pomegranates
- 1/2 Cup Dried Cranberries
- 2 Clementines, peeled & sliced
- Walnuts and Slivered Almonds, lightly toasted
- 1/2 Cup Chopped Scallions/Green Onions
- Mint Leaves, torn
- 4 Tablespoons Orange Juice
- 1.5 Teaspoons Fresh Ginger Juice
- 2.5 Tablespoon Extra Virgin Olive Oil or Sesame Oil for Asian Flavors (I used Sesame Oil)
- 1/2 Teaspoon Sugar
- 2 Tablespoons Fresh Mint, chopped and muddled or mushed
- Red Pepper Flakes
Wash the rice. Cook the rice in double the amount of water with salt and about a teaspoon of oil (This prevents the rice from sticking). Make sure the rice is not overcooked and mushy. If there is more water left in the pan, drain the water away.
If you are not using canned or cooked beans, soak the beans for 5-6 hours and cook till tender. I have used a pressure cooker as always.
Combine the rice and all the other fruits and nuts. Toss well.
Whisk all the ingredients of the vinaigrette. Pour it over the rice salad and toss.
Serve warm or cold as a salad or side.
A lot of texture of the whole grain rice, of the and the fruits, nuts and beans combined with the citrusy, sweet, spicy dressing and a hint and freshness of mint – it was a delightful! Will make this one again soon, maybe with different fruits and different dressing this time. Salad is sent over to ITB December (Cranberries, Clementines and Nuts) hosted by Scott of Real Epicurean.
The Rice and Bean Salad is being sent over to Susan’s MLLA #18, hosted by Srivalli this time.