Organic CSA share radishes.
I love everything about radishes – from their insouciant heat and candy-cane colors to their sturdy crunch and voluptuous figures. So you can imagine how thrilled I was to find these flaming bulbs of happiness nestled at the bottom of my CSA share bag. As always, my share included a bevy of other produce delights, including a fragrant bunch of mint and a battalion of scallions. For Vegan Mofo, I wanted to take a culinary risk and create a meal-in-a-salad that paired these seemingly disharmonious herbs and veggies. I liked the idea of the cool mint playing against the scallion's and radish's inherent heat. And I decided that a grain and chickpea base with a citrusy dressing would make a forgiving, neutral base to temper all these elements. I used red rice from Camargue that I bought last year in Paris; it's rather starchy and somewhat chewy. But you can use any wild rice you like, or even brown rice.
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4 comments:
Radishes are always so cheap I end up buying them on sale and then they wither in my crisper for lack of inspiration.
you know... radishes are starting to grow on me... i used to unfortunately allow mine to wither as well, but then i discovered that they are actually slightly more versatile than i thought. i used to thi nk they were only for super healthy people who like salads hah... but i've been eating them more w/ rice lately (will def try this rice/salad/meal hybrid!) and it's been good... and even if you boil them for a bit, they lose their color but are still crispy and yummy. good in asian soups!
I never think about buying and cooking wild rice... very good recipe, thanks a lot.
yuuuuum. why does fall scream "wild rice"? or, rather: "WIIIIIIIIILLLLDDD RIIIIICCEEE!!!!!" i just bought a couple pounds :)
~erica in pdx
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