Tuesday, August 16, 2011

Wild Wild Rices

What to do with leftover grains (wild rice, white rice, buckwheat, cous cous, quinoa, etc.) + leftover (or right below the grains, chillin in your deli drawer) meat or tofu?!? 

Ooo! I have an idea! GO WILD. Snatch that crunchy cucumber, celery, or jicama patiently waiting in your fridge, beckoning to be chopped. What is that yogurt doing loitering about behind the towering milk carton? It's just shy. It wants to be a part of your lunch. It just hasn't been socialized or tamed (try whispering to it, but please don't be careless).

Such is my average midday munching. So why don't you join me, and be 100% wild & mystical, rather than part-wild? (I like watching that video on mute with this or this playing, as if he's dancing to it. Or the song is the story of his life. Or he's really a zen politician. You decide.)

Wild Wild Turkey Salad (Gluten-free. Vegan if you use tofu.)

1.5 cups chopped turkey (or other protein)
1.5 cups wild rice (or other grain)
1 cup chopped cucumber (or other crunchy item, like carrots or raw zucchini. Or another vegetable, like leftover cooked peas or green beans)
1/2 an apple, chopped (or more, if you want)
1/4 cup dried cranberries (or raisins, currants, chopped dried apricots, etc.)
1/4 cup walnuts (or other nuts or seeds)

2 Tablespoons yogurt (I used plain unsweetened soy. Any sort should do)
2 Tablespoons Apple Cider Vinegar (I used raw, unfiltered Braggs brand)
1/8 teaspoon salt (I use this since neither the meat nor the grain was salty)
Dash cinnamon
Dash cayenne pepper
Avocado slices (optional garnish)

Mix all ingredients, except cinnamon, cayenne pepper, and avocado, in a big bowl. Garnish with avocado, and sprinkle top with cinnamon and cayenne pepper. VoilĂ !

Just an 1/8 t of salt helps the tasty salad go down.
Give it a stir, mmmm?
An avocado garland of garnish. Delish!

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