Wild Rice, Sugar Snap Peas and Bean Salad (and some thoughts)
So…we’re into the second week of June and what a time it has been. If you’ve been with me a while, you know that I really do try to keep these pages light and all about the food, but it feels odd and insensitive not to at least address what’s been going on in our country. I’m heartbroken for those who continue to be targets of violence simply because of the color of their skin and my thoughts go out to all their families and friends. And at the same time, I feel a sense of hope, witnessing the outpour of support from people of all backgrounds and ethnicities. There’s so much more that could be said, including what I can do better to help change this awful reality. Here are a few websites/organizations that I’ve found helpful as we move forward. Hoping they give you some guidance as well.
https://creative-capital.org/2020/06/03/resources-ways-to-support-black-lives-matter/
Also, here’s a handful from the many organizations to which you can donate and support:
NAACP, ACLU, Black Lives Matter, Minnesota Freedom Fund, George Floyd Memorial Fund, GirlTrek, Colin Kaepernick Know Your Rights Camp, United College Fund, Know Your Rights Camp, Color of Change, Dream Defenders, Southern Poverty Law Center, Unicorn Riot, The Bail Project, Communities United Against Police Brutality, NAACP Legal Defense Fund, and Community Justice Exchange.
Keeping my fingers crossed that maybe this time, things will really change for the better and people will be less judgmental and more accepting of each other.
And now onto the food—today, we’re keeping things healthy and light with this tasty and very versatile Wild Rice, Sugar Snap Peas and Bean Salad.
It’s one of the easy-to-put-together salads I’ve been keeping around in the fridge for us to pull out for quickie lunches, although it would be great for a light dinner too.
It’s such a delicious combination of flavors and textures— the chewy, earthiness of the wild rice, the crunch and sweetness of the sugar snap peas, the creaminess of the beans and salty tang of the feta all held together by a light, lemony and zesty vinaigrette.
And while I’m touting these specific ingredients, the fact is that you could sub in practically any grain/bean/veggie with equally stellar results, so feel free to use your imagination (and pantry contents) and experiment.
One bite and I predict that this will fast become a summer staple.
Ok, that’s all for now my friends—stay well and be kind to each other #blacklivesmatter xoxo
Wild Rice, Sugar Snap Peas and Bean Salad
Makes at least 6 generous servings
Prep Time: 1 hour (but a lot of this is hands-free time)
Ingredients
1 ½ cups wild rice (or the equivalent of any grain you prefer)
12 ounces sugar snap peas, ends removed and cut on the diagonal into thirds
Kosher salt and black pepper
One 15 ounce can white beans (or any kind of beans you have on hand), drained and rinsed
1 shallot, minced
The juice of one lemon (about 2 tablespoons)
1 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
½ cup feta cheese, crumbled
The Recipe
1. Cook wild rice according to the package directions. Spread out onto a large rimmed baking sheet to cool completely.
2. While the rice is cooking, bring a large pot of salted water to boil. Add the snap peas and let cook for about 2 minutes, until crisp-tender. Use a slotted spoon to remove them. Transfer to a plate and let cool completely.
3. Meanwhile place the shallot, lemon juice, mustard, and a pinch or two of salt and pepper in a small bowl and whisk together. Then whisk in oil.
4. In a large bowl, combine the cooled rice, peas, beans and feta. Add the vinaigrette and toss together well. Taste and add more salt and pepper if needed. You can serve this immediately and it’s good, but even better if you place it in the fridge for at least 30 minutes or so to allow the flavors to meld together.
5. Salad keeps for several days in the fridge in an airtight container.
Enjoy!
Note: Recipe adapted from Dinner Illustrated by America’s Test Kitchen. I subbed in wild rice for the farro, cut the tomatoes, dill and olives and added a little feta. Make this your own.
