Cook's Corner: Bountiful salad a great use for leftover rice
Q: Some years ago, someone occasionally brought a rice salad to potluck events I attended. I've tried various recipes but never found one that tasted as good. It had tomatoes, raisins or dried cranberries, pine nuts, celery, maybe green peppers, and was in a lightly sweet vinaigrette. Do you have a favorite rice salad recipe to share?
A: I am quite fond of the rice salad recipe here. I believe it originated on a wild rice package, but I have altered it greatly over the years. I usually make it when I have leftover rice, whether white, wild, brown or a mixture as suggested in the recipe. To make it a main dish you can add cooked shrimp or chicken or chunks of blue or feta cheese. Feel free to add whatever fresh vegetables are in your refrigerator, such as sliced carrots or jicama or chunks of tomato. You could easily substitute pine nuts for the pecans or quinoa for the wild rice.
The honey cake recipe here is a play on the Rosh Hashana tradition of dipping of apples in honey to symbolize the start to a sweet new year. It comes from Golden Blossom Honey, a family-owned and -operated company that sources its blend of orange blossom, sage buckwheat and clover honey exclusively from American beekeepers.