Strawberry-Wild Rice Salad with Feta & Maple Balsamic
Happy Pop’s Day! I do love my dad.
I wish I could pass on stories of and recipes for the elaborate homemade meal I whipped up for Mike tonight, but I did no such thing. It was easy to okay W’s request to take him to Five Guys for burgers – having spent the week in Kelowna (after a week in Ontario) and having woken up at 5 am yesterday for the 6:30 flight home after a late night at Tantalus Vineyards with Cam and Dana of Joy Road in the kitchen, I then spent the day yesterday at Beef – the Festival at Heritage Park talking up all that is good on a cow. Early this morning we went for brunch at my mom & dad’s, where I helped cook the bacon and pass around my sister’s pull-apart cinnamon buns, but didn’t actually assemble anything from scratch myself. Despite being out of the kitchen for so long I was perfectly happy not to cook, and M and W were perfectly happy with their burgers.
But I’ve had many a request for the wild rice and strawberry salad I made for CBC last week, with wee ruby berries that have already shown up at Ontario farmers’ markets, including one that I stumbled upon outside the CBC building in downtown Toronto. I’ve spent much time at farms over the past week, and can’t wait to tell you all about it, but I’m now settling down not to a long nap but to finish up those story assignments that I was so sure I’d get done either on the plane or in the minutes between meals and sessions and meetings. I should know by now that I don’t get much work done in those timespans, nor late at night while propped up in a comfy hotel bed.
So while I go do my homework, I leave you with this salad. It would do well with barley boiled along with the brown and wild rice, or with quinoa, too.
Strawberry-Wild Rice Salad with Feta & Maple Balsamic Vinaigrette
AuthorJulieBring 4 cups of water or vegetable stock to a boil and add the rices; cook for 40-45 minutes, until tender. Drain any excess liquid and transfer to a bowl to cool. Once cooled, add the celery, green onions and parsley and toss to combine.
Add the berries, feta and pecans or walnuts and toss gently. In a small jar or bowl, mix or shake up the dressing ingredients; pour overtop and toss gently to combine.
Ingredients
Directions
Bring 4 cups of water or vegetable stock to a boil and add the rices; cook for 40-45 minutes, until tender. Drain any excess liquid and transfer to a bowl to cool. Once cooled, add the celery, green onions and parsley and toss to combine.
Add the berries, feta and pecans or walnuts and toss gently. In a small jar or bowl, mix or shake up the dressing ingredients; pour overtop and toss gently to combine.
Oh, Julie, it does look delicious, and the timing is perfect with those lovely berries now showing at our Okanagan farmers markets, too!
After that week of big eating at the Okanagan Food and Wine Writers’ Workshop in Kelowna, it seems a healthy while luscious recipe to get back on track.
As always, enjoyed and learned so much from your session, and had fun catching up with you. Take care.
This looks and sounds fantastic! I’m making it tomorrow. Tonight I’m making your banana bread recipe from “Starting Out.” That cookbook has THE BEST carrot cake and potato salad I’ve ever eaten anywhere.
Honestly, Julie, at least 90% of all recipes I use are from you – and they all turn out great. Oh, and I can’t forget! I love your new bean cookbook, too! I’ve made MANY of the salads.
My friends ask, “Is this a recipe from Julie?” At first people thought I actually knew you until I told them, “No, no, I’ve never even met her!” But it’s always, “Julie this” and “Julie that” LOL!!
Thanks a million!!
I’m having this for dinner tonight. I made the rice last night and will mix up the rest at supper time… I’ve been looking forward to it all day. I’m serving it with a chilled pea and spinach soup I whipped up before work this morning. I think this will be a perfect summer supper!
Thanks for another winner! Keep these great salads coming!
This sounds truly fantastic, especially with that maple vinaigrette!
You came out to Ontario and I missed you :(((((
Sadly for me I’m allergic to strawberries, sucks big time…couldn’t be allergic to chocolate! But took note of the Maple Balsamic Vinaigrette….will try 🙂
Thanks and next time you come out to Ontario SEND ME AN EMAIL pls
MFO
I am going to give this one a try for this weekend’s neighbourhood bbq! Looks awesome!
It’s been a “Julie” week here, food-wise. I made this salad, I made the garbanzo – asparagus stirfry recipe that was in City Palate and this afternoon I made your pita chips.
Hi Julie
Laughed at Ann’s note above. My daughter says to me….’you know Mom, she’s not your friend.’ about you especially when I told her I seriously considered flying out for your cookie exchange last year. (I’m in Vancouver). But it feels like we’re friends…..
Rose