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!
|Don't you just hate it when you are looking for a recipe, and you have to scroll through dozens of pages before you get to the recipe way down at the bottom of the page?
That's because they are trying to make money off you and Google requires it. We don't care - we're here to share recipes with you, and will never make you scroll through several pages only to get to what you want - the recipe. That said, it does cost us money to run the site, so if you like something you found here, please consider donating to support The Happy Gluten Free Vegan!
Vegan and Gluten-Free Basmati and Wild Rice Salad with Tangerines and Pine Nuts
Yield: serves 6
- 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!
Note: We sometimes include Amazon links which provide us a bit of revenue and they don't affect your Amazon prices at all - this helps us keep the HGFV site free for everyone!