Category Archives: green onions

Wild Rice Salad

This is another one of our salad’s, which we brought to work for lunch.  It was a Sunday night, and we didn’t have any leftovers- so this was a fast salad to put together.  The rice took the longest to cook, but if you have extra rice on hand- feel free to use that.  The additions to the salad can be changed around- originally the recipe calls for pine nuts, but since we didn’t have any- sunflower seeds it was.  It was a great texture change (crispy sunflowers vs. soft rice).  Cherries can be swapped for cranberries, onion for green onion, etc.  This is a great use of brown/wild rice, especially if when there are leftovers.

Wild Rice Salad
Adapted from: Vegetarian Times Magazine

1/2 cup olive oil
1/4 cup orange juice
2 tbsp grated orange zest
1 tbsp Dijon mustard
2 cups brown rice, cooked
1/2 cup sunflower seeds
1/2 cup dried cranberries
1/4 cup fresh mint, chopped
3 green onions, sliced

Whisk together oil, orange juice, orange zest and mustard in a bowl.  Then add the cooked rice, cranberries, mint and green onions.  Toss to coat the salad.  Season with salt and pepper if necessary.

Spicy Vegetable Noodles

This will be a dish we’ll have to remake.  It was amazingly delicious- and healthy (recipe was from Cooking Light).  And it was beautiful to look at (colorful and vibrant), I almost didn’t want to eat it since it would ruin it!  And it was spicy and had cilantro- so we both enjoyed it.  Do I need to convince you any more?  Just try it, I’m sure you’ll fall in love with it too. 

Spicy Vegetable Noodles
Adapted from: Cooking Light Magazine

10 oz rice noodles
4 tbsp peanut oil
2 cups carrots, julienne cut
10 garlic cloves, minced
2 red bell peppers, cut into slices
1 cup green bell pepper, cut into slices
10oz  cremini mushrooms, sliced
3 tbsp lemongrass, chopped
1 tbsp ginger, chopped
1 tbsp red curry paste
2 tsp ground cumin
1 cup vegetable broth
1/2 cup water
5 tsp soy sauce
1 tsp salt
3 green onions, sliced
1/3 cup cilantro, chopped

Cook noodles according to package directions.  Meanwhile, heat 2 tbsp peanut oil on a skillet over medium heat.  Add carrots and garlic to the pan, saute for 2 minutes.  Add bell peppers to the pan and saute for another 2 minutes.  Remove the mixture from the pan, set aside.  Heat the rest of the peanut oil in the pan.  Add mushrooms and saute for 2 minutes.  Add the lemongrass, ginger, curry paste and cumin.   Cook for 1 minute and stir constantly.  Add the broth, water, soy sauce and salt.  Bring to a boil, cover, reduce the heat and simmer until the sauce thickens.  Finally, combine the noodles, carrot mixture, green onions and the sauce.  Divide between 4 bowls and top with cilantro.