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Monthly Archives: September 2016

Brown Rice Salad

Think this is great for all of you vegans…right Jaromey?

Brown Rice Salad

Ingredients Nutrition

  • For the salad
  • 1 12 cups brown rice
  • 1 red pepper chopped
  • 1 green pepper, chopped
  • 3 spring onions, chopped
  • 12 cup raisins or 12 cup sultana
  • 12 cup cashews or 12 cup peanuts

 

  • For the dressing
  • 12 cup olive oil
  • 2 tablespoons soya sauce
  • 1 crushed garlic clove
  • black pepper

 

Directions

  1. Cook brown rice until tender, allow to cool.
  2. To prepare the dressing put the ingredients into a large jar with a tight fitting lid and shake well. Put aside.
  3. In a large bowl add the rice and all other salad ingredients.
  4. Pour over the dressing and mix through. The flavours improve on standing as the rice soaks in the dressing. Enjoy!

 

 

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Fennel, Granny Smith Apple and Pecorino Salad

He is back! We are finally here again after our long trip away where we ate too much and drank too much wine…LOL. We did pick up some great new recipes which I will be sharing with you in the coming weeks. This first one was prepared by our good friend, Carole, up in Sault Ste.Marie, Ontario. I am not a great fennel fan, but this was very tasty and not strong on the fennel taste. If you are a GREAT fan of fennel use the 2 bulbs called for…we however only used one smallish one.

Fennel, Granny Smith Apple and Pecorino Romano Salad

Ingredients

  • 1 or 2 medium fennel bulbs (according to your love of fennel)
  • 2 Granny Smith apples, unpeeled, halved, cored, and thinly sliced
  • About 1½ ounces pecorino Romano, shaved with a vegetable peeler (½ cup shavings)
  • 1 tablespoon grated lemon zest
  • ¼ cup extra virgin olive oil, plus more for serving
  • 2 tablespoons chopped flat-leaf parsley
  • Coarse salt
  • Freshly ground black pepper

 

  • Instructions
  • Chop off the fronds where they meet the body of one fennel bulb. Halve the fennel, then thinly slice it, using a mandolin or a very sharp, thin-bladed chef’s knife. Repeat with the other bulb. You should have 2 cups of slices. Set them aside. Chop 1 tablespoon of the fronds and set it aside separately. Discard the remaining fronds.
  • Put the fennel and apple slices in a bowl. Add the pecorino Romano, lemon zest, ¼ cup olive oil, and parsley. Toss gently. Taste, and season with salt and pepper.
  • Arrange the salad on a large, chilled serving plate. Drizzle more olive oil generously over the top, and scatter with the chopped fennel fronds just before serving.

 

  • VARIATIONS
  • If you can’t find pecorino Romano cheese, or simply prefer Parmigiano-Reggiano, by all means substitute it.
  • Crisp, sweet pears, such as Bosc, are a good autumnal replacement for the apples.