6/15 Wild Rice Salad w/Pistachios and Curried Apricot Dressing
Photo By: S. Duquet
A few days ago I saw the most alluring fresh apricots at the market. In that moment I thought, “Apricots are like nectarines in kitten heels, they are really fabulous.” I looked at them as if I had never seen them before because in a way that’s kind of true. I have never really given fresh apricots a second glance. It is the same way I pass fresh coconut in the store all the time. I adore coconut…all things coconut, but when I pass the hard, brown shelled rocks in the store I don’t think…”My those look delicious.” I pass them by as if I don’t see them at all. So as I really looked at these brilliantly orange little gems for the first time and thought, “You really do look delicious,” I finally brought some home.
Photo By: S. Duquet
Wild Rice Salad w/Pistachios & Curried Apricot Dressing
By: S. Duquet
Ingredients
5 apricots seeded and chopped
1/2 C water
3 Tsp curry powder
1/2 Tsp coriander
1/2 Tsp garlic powder
3 Tbsp Brown Rice Syrup ( more or less to taste)
1/2 C chopped raw pistachios
1 C shredded carrots
1 C rough chopped celery
1 C fresh mint
1/2 C fresh cilantro
Rice Ingredients
1/2 C wild rice
1/2 C Basamati rice
2 1/2 C water
1 C fresh squeezed orange juice
3 Tsp liquid aminos
Zest of two oranges (It is easier to zest before you cut in half to juice)
Make It Happen
~Put chopped apricots, 1/2 C water, brown rice syrup and all dry spices in a saucepan. Cook on low, stirring occasionally until apricots are falling apart, at least 20 minutes. Once the apricots are broken down, remove from heat and let cool.
~While apricots are cooking, bring 2 C water, orange juice and liquid aminos to a boil.
~Add dry rice, reduce heat, cover and cook until desired doneness (approx 25 minutes) Add orange zest the last few minutes of cooking. Allow the rice to remain al dente.
~Once done, remove lid and set rice aside to cool.
~Put chopped celery, pistachios and carrots in a large bowl. Add cooled rice and toss gently.
~Put cooled apricot mixture in food processor with fresh mint and cilantro. Blend until smooth, adding water to create your desired, dressing like consistency.
~Pour desired amount of dressing over rice mixture and toss to coat. Taste and at this point, add more curry if you would like it a bit sassier. I used 3/4 of the dressing, added more curry, chilled the salad then enjoyed.
Photo By: S. Duquet
The finished dish is tangy and fresh with a spicy burst of curry. The apricot dressing adds the most enticing hue to the rice. The pistachios are fragrant and sultry in a way that almost feels too decadent for a salad. Love it.
Kale Trail Update
Strength training has begun. We have added a component of beefing up our runners muscles using the resistance of our own body weight. It is great because the exercises are quick, easy and don’t require anything but the bod we have. I can do that. The idea is to build muscles for endurance running and preventing injury. Last weekend we rocked 3.25 miles and had wind to spare.
Have a delicious day.
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