This recipe is modified from one in a column of vegetarian food
ideas by J.M. Hirsch, which is distributed weekly by the AP Wire
Service. My local newspaper carries this column nearly every week
in their Food Section, and I always cut it out to use during the
week. I look forward to the great writing, great ideas, recipes,
and color photos! Look for the column in your own newspaper, or
ask the publisher to carry it.
lb. mixed whole grain rice (I use Brown Rice
Wild Blend by Lundburg Farms, purchased at my regular grocery
Tbsp. canola oil
sweet onion (like a Vidalia), chopped
Tbsp. minced or shredded fresh ginger (don't
cloves garlic, minced
cup dried cherries (dried cranberries will work,
cup roasted cashews (either unsalted or salted
to taste (omit if cashews were salted)
cup or more minced fresh chives (they are bursting
up in my garden now!)
a large skillet, toast rice grains over high heat for approx.
one minute.Stir constantly, so they don't burn.
5 cups water to the rice, cover, and simmer until water is absorbed
(about 45 minutes).
another large skillet, heat oil, add the onion and sauté
for 2 minutes, and then add the garlic and ginger, heating for
add the cherries, cooking for a few minutes until they are heated
the rice is done, add it to the second skillet along with the
cashews, stirring until everything is mixed and heated.
stir in the chives and serve while hot. Will also be delicious
if only warm.
8, so is perfect for a large family meal, buffet, or to take to
any is still around the next day, it will be absolutely scrumptious
as a luncheon salad served cold right from the refrigerator. I
even liked it better the next day for my lunch by mixing in some
of the orange-miso salad dressing and about 1/2 cup of some drained
and rinsed canned black beans.