Beth Dooley with timesaving Thanksgiving ideas

MINNEAPOLIS - Our favorite foodie, Beth Dooley, from Wilderness Inquiry stopped by to tell us about Eat 4 Equity, a wonderful non-profit that helps organizations raise money through in-home parties, is publishing a FREE on line Thanksgiving cookbook. The idea is to host a Thanksgiving that Gives Back!

The cookbook's recipes are scaled for 8, 20 or 50 people — so you can go as big as you'd like — "What I love most about this cookbook is the very helpful guidelines — it gives step by step suggestions for shopping, prepping ahead, and getting others involved.," she said. " I'm always stumped, for example, when a well-meaning brother in law says what can I do, how can I help?right when I'm in the middle of something especially tricky, this e-book is loaded with suggestions.

Wild Rice Salad

This dish showcases wild rice, or Mahnomin in Ojibwe, a food that is sacred to Native Americans and indigenous to the lakes of northern Minnesota. When buying wild rice in your area, purchase wild harvested, not farmed rice. And honor each grain of wild rice by making sure you don't lose a single grain in the cooking process.

INGREDIENTS (serves 8)


- 1 ½ cups wild rice [uncooked]

- 2 ½ cups brown rice [uncooked]

- 4 cloves garlic
- 1 teaspoon dried marjoram

- 1 teaspoon dried basil
- 1 tablespoon Dijon mustard

- 1/2 teaspoon salt

- 1/2 teaspoon pepper

- 1/4 cup red wine vinegar

- 3/4 cup olive oil

- 1/2 cup pecans

- 1 bunch scallions

- 1/2 cup dried cranberries
- 4 cups spinach

- additional salt and pepper to taste

EQUIPMENT

Two pots with capacity to hold 3 times rice [if you're cooking 4 cups of rice, a 3 quart pot]


DIRECTIONS

1. Prepare wild rice and brown rice in separate pots, since they have different cooking times. Cook brown rice with a 1:2 rice to water ratio. Cook wild rice with as much water as you like, planning to drain off the water when the rice is cooked [try to cook rice so that it is tender, but with a little bit of pull - and not so well done that the kernel splits completely].

2. If you are making this for a crowd, cool the rices by spreading them out on cookie sheets. Cooling the rice this way will help prevent it from clumping.

3. Prepare the dressing – chop garlic finely and mix in spices, salt & pepper, red wine vinegar, and then whisk in olive oil. Pour dressing over the rice when at room temperature or slightly cooled. The salad can keep at this stage overnight, and it helps the flavors meld. Store refrigerated and covered with plastic wrap.

4. The day of the feast, add the rest of the ingredients – pecans, scallions chopped into diagonal slices, cranberries, and spinach [cut into a wide chiffonade]. Salt and pepper to taste. Mix well and serve at room temperature.


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