Guess who’s done grading papers? Me! Guess who’s done writing papers? Well, almost. I have found that when writing papers, it’s best to sleep on the final draft and correct typos in the morning after a good night’s rest. So I’m almost done. Which means that writing on the blog is no longer a procrastination tool! How novel!
Here’s a recipe for a salad I threw together for a potluck we had for a co-worker last week. It seems the end of the semester brings about the need for a lot of cooking and baking, but not enough time to actually report on the food items. This recipe happened to work well for last week’s potluck because it is both gluten-free and vegan-friendly. The currants add an unexpected burst of sweetness, too. Here it is!
Wild Rice, Adzuki Bean and Veggie Salad
1 c. wild rice (uncooked)
1 c. brown rice (uncooked)
1 c. adzuki beans (uncooked)
1 bunch kale, chopped
1 bunch broccoli, chopped
1 1/2 c. carrots, chopped
1 – 2 Tbsps. veggie broth*
1/3 c. dried currants
Cook rices and beans in separate pots. When cooked through, place in large stock pot. Add chopped vegetables and cover with lid. Cook over low heat until vegetables are steamed (I like my veggies a little on the crunchy side, but not completely raw). Add veggie broth as needed if you need liquid in the rice and veggie mixture.
3 Tbsp. Dijon mustard
2 Tbsp. balsamic vinegar
1/2 c. olive oil
1 Tbsp. chopped garlic
Mix dressing ingredients together. Toss with rice mixture. Add currants and serve hot, cold or at room temperature.
* I have started making my own veggie broth from vegetable scraps that I collect and save in the freezer. Once the bag of scraps is full, I make some broth. Then, I put the broth in ice cube trays and just use a cube or two as needed.