Summary: Today’s lovely recipe for National Celiac Awareness month comes from the amazing cookbook, Fields of Greens. This book comes from premier San Francisco-based vegetarian restaurant, Greens. Greens opened in 1979 and was one of the first upscale vegetarian restaurants in the country, paving the way for vegetarian cuisine to be accepted as a major player in a fine dining experience. Head Chef Annie Sommerville has led the way with decadent, plant-based dishes from the beginning, and brings her expertise and mouth-watering recipes to this generously-filled cookbook.

Share some yum!

Today’s lovely recipe for National Celiac Awareness month comes from the amazing cookbook, Fields of Greens. This book comes from premier San Francisco-based vegetarian restaurant, Greens. Greens opened in 1979 and was one of the first upscale vegetarian restaurants in the country, paving the way for vegetarian cuisine to be accepted as a major player in a fine dining experience. Head Chef Annie Sommerville has led the way with decadent, plant-based dishes from the beginning, and brings her expertise and mouth-watering recipes to this generously-filled cookbook.

This recipe is a delicious blend of some of spring and summer’s most beautiful bounty; juicy tangerines. Mixed with tart currants, Champagne vinegar and Sea Salt, this dish promises to make your taste buds sing!

Vegan and Gluten-Free Basmati and Wild Rice Salad with Tangerines and Pine Nuts

Yield: serves 6

Ingredients:

  • 1 cup wild rice
  • 7 cups water
  • Sea Salt
  • 1/2 cup basmati rice, rinsed and drained
  • 3/4 cup fresh tangerine juice, about 4 tangerines
  • 1/2 cup dried currants
  • 3 tangerines
  • Champagne vinegar
  • 2 tablespoons light olive oil
  • 2 tablespoons pine nuts, toasted

Place the wild rice in a large saucepan cover with 1 quart of water, add 1/2 teaspoon salt, and bring to a boil. Reduce the heat to a gentle boil; cover and cook until the grains are tender but still chewy, about 30 to 35 minutes.

Bring the remaining 3 cups water to a boil in a medium-sized saucepan; add the basmati rice and 1/2 teaspoon salt. Cook for 8 to 10 minutes, until just tender. Drain and cool, then add to the wild rice.

In a small saucepan over medium heat, heat the tangerine juice just to boiling; our it over the currants to plump them. Peel and section the tangerines, removing the seeds and threads.

Toss the rice with currants, tangerine juice, 1/2 tablespoon Champagne vinegar, and the olive oil. If necessary, adjust the seasoning with salt and a splash of vinegar. Add the tangerines and the toasted pine nuts to just before serving at room temperature.

Variation: Use oranges and their juice in place of the tangerines. Using a sharp knife, remove the peel and white pith from the orange by slicing off the top of the bottom, then working down the sides. Hold the orange over a bowl to catch the juice and cut each section loose by slicing down next to the membrane.

This beautiful dish would be perfect with a crisp white wine, or some sparkling apple juice!

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Read Next Article » National Celiac Awareness Month, Day 12: Vegan, Gluten-Free Fettuccine with Spring Vegetables, Meyer Lemon, and Chive Blossomscows-in-field-reversed

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