At first I thought this recipe might not taste good due to its combination of ingredients but I was wrong. The cranberries give it a nice sweet taste while the nuts make it crunchy which made it very palatable . Another good recipe from the book 1000 Vegan Recipes.
Ingredients
- 5 cups basmati rice, cooked and cooled
- 1 cup frozen baby peas, thawed
- 1/2 cup chopped toasted walnuts
- 1/2 cup sweetened dried cranberries
- 4 dates, finely chopped
- 2 green onions, finely minced
- 1/4 cup olive oil
- 1/4 cup cranberry juice
- 1.5 tablespoons balsamic vinegar
- 1/2 teaspoon sugar
- Salt and freshly ground black pepper to taste
Directions
- In a large bowl, combine the rice, walnuts, cranberries, dates and green onions
- In a small bowl, combine the cranberry juice, olive oil, balsamic vinegar and sugar
- Pour the liquid mixture over the rice mixture a little at a time until it has the right consistency and taste for you
- Season with the salt and pepper
- Set the mixture aside for 30 minutes before serving to marinate the rice with the seasoning
That’s it! Pretty easy and tasty. I did make some changes to the original recipe as follows:
- I used 5 cups of white rice instead of a combination of wild rice and basmati rice
- I used dates instead of figs
- I did not use all of the seasoning as I thought it would come out too liquidy
I liked this entree at room temperature which is what they recommend. Since we had leftovers, I had refrigerated the leftovers and microwaved them and they tasted fine a little warmer than room temperature. So — try it both ways to your liking. This is also simple enough to make ahead of time and then add the dressing right before you’re ready to serve it.
Enjoy!
[amazon_link id=”0470085029″ target=”_blank” container=”” container_class=”” ]
[/amazon_link]
