Tuesday, June 14, 2016

walnut rice salad

In my recipe box, there are a good few which I've never even tried. This wasn't anything before the advent of Pinterest, but now that it's so easy to collect recipes online, too - the box kind of falls by the wayside.

But I still want to keep it. So I've got to apply myself to trying out whichever ones still have appeal, and letting go of the rest.


This week I made something from a California walnuts ad, torn out of a magazine many years ago.


I forget that you can make a salad with rice. This is very nice, and worth sharing.

Take a cup of raw rice and cook it. Drain, and set aside for ten mins.  Meanwhile, combine 3 T. walnut oil, 2 T. rice vinegar, half a T. sugar and half a tsp. of salt. Mix into rice after ten mins. Stir in a shredded carrot, and a half English cuke, thinly sliced, 1/4 cup walnuts and 1/2 cup crumbled goat cheese. Serve with cherry tomatoes.

I doubled the whole thing, used brown rice, olive oil and an herbed, soft goat cheese and less of it. I served the tomatoes on the side.  It was a little strange tonight having to heat up the leftovers - warm cukes, hmm - but a nice change.

7 comments:

  1. Yum! The rice makes the salad more substantial and filling and the vegetables and walnut make the rice more interesting!

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    1. Clare, you have such a nice way of putting things. :) But why didn't you ask me about the English cucumber like Mike did? I am wondering...

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    2. :D I did wonder and was going to ask but then I forgot to! I don't think we differentiate between hothouse and not hothouse. We buy cucumbers in the supermarket and take it for granted that they are grown in enormous greenhouses either here or in the Netherlands. If we buy cucumbers from the greengrocers or at farmer's markets they could have been grown anywhere though usually they are grown in this country and could be locally grown. Some places label the produce and state where and how it was grown. The best cucumbers are the ones we grow ourselves - usually in the greenhouse during the summer. :)

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    3. At our supermarkets there are three types of cuke: the fat ones, full of seeds, a watery taste, and wax on the skin so you have to peel them. The small pickling ones, which are nice for pickling (of course) and the so-called English or hothouse, which are so lovely tasting in salads and everything, but the skins are thin, so they're not good for pickles.

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  2. I'm not keen on so-called 'traditional' salads - this one looks/sounds lovely. The cheese/walnut combination would be fab. What's an 'English cuke'?

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    1. HA! Now, that's funny. :D An "English" cucumber is also called a hothouse cucumber. They are long and narrow, with fewer seeds, a thinner skin, and they're nicely shrink-wrapped. Now I'm curious about what you folks call them. :) They're the nicest ones for salad.

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  3. Looks good to me! I like rice and vegis mixed together.

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