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The Best Rice Salad: Italian Rice with Cranberries and Pistachios

This is one of my favorite salads! It's colorful, hearty and nourishing. From family holidays to neighborhood pot-lucks, this salad is always a hit.

Italian WILD Rice with Cranberries and Pistachios - family/party portion (about 12 cups - cut recipe in 1/2 or 1/4 if you don’t this much.) This is a beautifully festive and colorful dish to serve year - round.

  • 3 cups (dry) Wild Rice  - makes about 8 cups of cooked rice. Follow rice's cooking instructions and let the rice cool to room temp before tossing with the rest of the ingredients.
  • 1 cup chopped green onion
  • 1 cup shredded red cabbage or radicchio
  • 1 cup chopped red, yellow or orange peppers
  • 1/2 cup shredded zucchini
  • 1/2 cup shredded carrot
  • 1/2 cup chopped dried cranberries (can substitute with dried cherries)
  • 1/2 cup raw pistachios
  • 1/2 cup chopped basil
  • 1/2 cup chopped parsley
  • 2 Tablespoons fresh lemon zest

Toss is the 'Caesar' dressing - just enough to wet. Less is more. There will plenty left to save for other salads

RAW 'Caesar' - 24oz (lasts 2 weeks refrigerated)

This hands down my favorite go-to dressing. It's been modified from Charlie Trotter's recipe in Raw.

  • 1 cup olive oil

  • 1/2 cup water

  • 1/4 cup fresh squeezed lemon juice

  • 1/4 cup wheat-free tamari

  • 2 T light Miso

  • 3 cloves garlic

  • 2 celery stalks

  • 2-3 pitted dates

  • 1 T Chia Seed
  • 2 t salt

  • 1/2 t ground pepper

Blend dressing ingredients in a high speed blender.


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