I love Canadian Living. This one came to me via their app which I now subscribe to. I adjusted this because the original recipe is Indian inspired so it’s flavoured with raisins, cumin and coriander and while I love those flavours I eat a ton of Indian food and I wanted something a little lighter and more summery. So I substituted those flavours with an olive oil, lemon, garlic, honey, tarragon dressing which was fantastic.
So this is super simple. Cook and dice and mix it all up.
The ingredients are:
1 cup wild rice uncooked
1 cup uncooked green lentils
1 cup parsley
1 cup sliced almonds
1 cup red onion finely sliced.
Cook the wild rice until done (the same way you cook regular rice except it takes a wee bit longer). Boil lentil until done. Chop everything else up, throw them together in a serving dish and voila you have an awesome hearty summer salad.
I didn’t pour my salad dressing I made into the entire salad but instead dressed my salad with each serving. It keeps the veggies fresher.
Cook 1 cup of wild rice and 1 cup of
Call me crazy but I just discovered Canadian Living online recipes. Thanks to my friend Diane that’s where I found this one which I have slightly adapted. It’s a surprisingly simple recipe but absolutely delicious.
• olive oil (to cover bottom of pan)
• 1 onion, finely chopped
• 4 garlic cloves, thinly sliced
• salt and pepper to taste
• 1 bunch kale finely chopped (and washed)
• grated rind of one whole lemon
• 1 can chick peas, drained and rinsed
• juice of one lemon
• cups liquid (water)
• 1 organic veggie cube
Heat the oil over medium heat; cook onion, garlic, salt and pepper for about 4 minutes or until softened.
Stir in kale and lemon rind; cook, stirring, for about 2 minutes or until slightly wilted. Pour in water and add veggie cube; cover and cook, stirring occasionally, for about 15 minutes or until kale is tender.
Stir in chickpeas and lemon juice; cook over medium-high heat for about 2 minutes or until no liquid remains. Drizzle with olive oil. Using a masher slightly mash some of the chickpeas.
I served this with boiled potatoes and a grated carrot and beet salad (dressed with olive oil and balsamic). We ate this for two days straight and loved every bite!