Since at least 2001, maybe even longer, I have belonged to a supper club that was founded through the Cooking Light Community Message Boards. Once a month we gather at someone's house for a potluck around a theme. On some occasions we have actually cooked together but most of us live in places with small kitchens which aren't so conducive to group cooking.
This month the theme is super foods. I used the Google to come up with a list of 12 super foods.
There are others avocados, tea, onions, honey, dark chocolate. Really they are just any whole food with high nutrient values.
I didn't consult the database to see what everyone was bringing until today and there wasn't an obvious gap, there was soup, two entrees, a salad, a side vegetable and a dessert. I toyed around with the idea of a second dessert but since it is a "cooking light" group, I opted for a grain salad.
Wild Rice Salad with Cranberries and Walnuts
(adapted from a recipe form November 2003 Sunset Magazine)
Makes 10 - 12 side dish servings (8 cups)
- 1 cup wild rice
- 1 tsp salt
- 3/4 cup walnuts
- 2 cups fresh cranberries
- 1/2 cup sugar
- 2 Tablespoons olive oil
- 1 Tablespoon raspberry vinegar
- 2 cups celery
- 3/4 cup green onions
- 1/2 cup dried cranberries
- In a large pan combine quart water, salt and rice. Bring to a boil over high heat; cover and reduce heat and simer until rice is tender and most grains have split open (about 45 minutes). Drain in a colander and let cool.
- In the mean time, spread walnuts on a baking sheet and toast in a 325 degree oven until lightly golden under the skins (about 10 minutes). Chop coarsely.
- Chop cranberries in half.
- In a medium size pan combine the sugar and 1/2 cup of water over medium high heat. Stir the mixture until the sugar dissolves and the mixture boils. Remove from heat and stir in the cranberries. Let sit for 8-12 minutes, gently stirring occasionally. Strain syrup from cranberries, reserving the syrup.
- In a large bowl, mix the rice, cranberries, celery, onions, oil and vinegar. Stir in 2 Tablespoons of the cranberry syrup, taste and add more as necessary to moisten and sweeten the salad. (Save remaining syrup for other purposes -- I was thinking with a little vodka and soda water over ice). Cover and chill.
- Before serving, stir in walnuts and dried cranberries. You may garnish with additional green onions if you desire