Triple Rice Salad with Dried Fruits, Nuts & Apple Sage Sausage

 

 

NOTE: Revised on 9/11/12

This is NOT low-fat nor is it an Esselstyn-friendly dish.  It's plant-based special holiday fare.

Always a company pleaser.

Read the recipe through completely, before beginning.  And start soaking 1/2 cup of cashews in 1/2 cup of water either the night before--or at least 30 minutes beforehand.  You can also, pre-grill the Field Roast Apple Sage Sausages ahead of time, too.

Triple Rice Salad with Dried Fruits, Nuts & Apple Sage Sausage--adapted from Jeanne Lemlin's Simple Vegetarian Pleasures.     Serves 6 to 8          

3 cups of water
1/4 tsp. salt
1/2 cup wild rice, rinsed
1/2 cup long-grain brown rice, rinsed
1/2 cup jasmine or basmati white or brown rice, rinsed
1 cup dried cranberries
1/3 cup currants
1/2 cup dried (I used Mariani's Ultimate) apricots (snip apricots with scissors into sixths)

The Dressing--Use just 3/4 cup of the dressing for the salad.

1/2 cup of raw cashews soaked in 1/2 cup water for 30 minutes to overnight.
1/4 cup fresh squeezed lemon juice  (Note: You can add 2 more tablespoons of lemon juice to the salad or the dressing if it's too dry)
3 garlic cloves, chopped
1/2 tsp. Kosher salt

 

Dressing preparation: Blend the cashews with the soaking water, the lemon juice, the garlic, & salt in a power blender (like a VitaMix) until smooth & creamy

When the dressing is all blended, measure out 3/4 of a cup, & then mix in:

1 shallot, minced, optional
Generous seasoning of freshly ground black pepper

Add ins at the end--when the Rice Salad is complete

2/3 cup whole pecans
3 scallions, very thinly sliced (I left out the whites)
1/2 cup chopped fresh parsley
1/4 cup freshly chopped fresh mint
1/4 cup freshly chopped basil
3 grilled Field Roast Apple Sage sausages, sliced into 1/2 inch chunks.  

1.  In a medium-size saucepan over high heat combine the water, salt, wild rice, and brown rice.  Cover the pan and bring to a boil.  Reduce the heat to a simmer and cook 30 minutes.

2.  Remove the cover and sprinkle in the jasmine or basmati rice, being careful not to disturb the rice below.  Cover the pan and cook about 20 minutes, or until all the water has been absorbed and the rice is just about to start sticking to the pot.

3.  Meanwhile combine the dried cranberries, currants, and apricots in a large serving bowl.  When the rice is cooked, carefully spoon it onto the dried fruit and toss just enough to incorporate it without making it gummy, a few strokes.  Let the mixture cool completely--the heat from the rice will plump up the dried fruit.

4.  Meanwhile, start grilling the sausages--watch carefully--they brown up quickly!

 

5.  Pre-Make the dressing. Blend the (pre-soaking) cashews with the soaking water, the lemon juice, the garlic, & salt in a power blender (like a VitaMix) until smooth & creamy  Combine this lemony emulsion with the minced shallot (optional) & the pepper in a small bowl & whisk together.

6.  Gently stir the pecans, scallions, parsley, mint, basil, and sausage slices into the rice mixture. Spoon in 3/4 cup of the dressing and toss to coat.  Chill and let marinte a few hours before serving.  We ate this right away--couldn't wait for the marinating--and it was just fine!  Serve at room temperature.

Serves 6 to 8