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spiced curiosity | aunt lara's northern white bean salad — it's still cold, so let's warm up - spiced curiosity
fresh salad

Wednesday, April 4, 2012

aunt lara’s northern white bean salad — it’s still cold, so let’s warm up

  • 1 cup white beans
  • 1 1/2 cups wild rice
  • 1/2 cup olive oil
  • 1/2 cup lemon juice — about 1 1/2 lemon’s worth
  • 1 teaspoon minced garlic or more
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 bunch organic rainbow chard
  • 1 red bell pepper — diced
  • 1/2 fennel bulb — thinly sliced
  • 3-4 stalks of green onion — chopped
  • 1/2 cup chopped parsley

Dagnabbit, New York. You tease me with highs of 70 and warm breezes, then give me the cold shoulder with your regular 31° freezes. At least I can celebrate the slow arrival of spring with bright greens! (I have this insanely rational thought that if I eat and dress like it’s spring, eventually the weather will take note and follow suit. Emphasis on rational.)

rainbow chard! bright as beets.

fresh fennel

fresh fennel

But I can’t wait to share this dish that highlights the fresh greens and their flavors.

I literally stopped at least five times while making this, took a quick whiff, and stammered “Oh my God.” Seriously. It’s that good. The rainbow swiss chard is slightly nutty, which pairs well with the fennel and wild rice. Heck, it pairs well with all the flavors. Then you have the lemon romancing the garlic, and it’s a fairy tale from there.

swiss chard


By the way, feel free to add extra rice, especially if you have an insanely gratuitous amount, like enough to feed China. Can’t resist the bulk section at the grocery store? You and me, let’s make a support group.

lemon pepper oil

ready to mix

let's eat already

Minorly tailored from the divulged recipe, mainly due to what I already had in store at home. (Thanks for sharing, Aunt Lara!)

1. Bring 3 cups of lightly-salted water to a boil and add rice. Bring back to a boil, cover, reduce heat to a simmer and cook for about an hour (or until the rice absorbs all the water, and is al dente). Remove from heat.

2. While the rice is cookin’ in the corner, make the dressing. In a small bowl, stir together the oil, fresh lemon juice, garlic, salt, and pepper. While the rice is still warm, mix in the dressing to be better absorbed.

3. Remove tough stems and ribs from the chard and chiffonade. To save you a visit to Google, here’s a short, hopefully helpful how-to:
how to chiffonade
i. Layer pieces of green.
ii. Roll into coil.
iii. Thinly slice the roll.
iv. Appreciate!

4. Combine bright greens with the beans, peppers, fennel, green onions and parsley.

5. Just before serving, toss veggies with dressed rice and thoroughly enjoy.

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2 Trackbacks

  1. […] Thinly slice the onion into slivers and chiffonade (scroll to bottom) the basil. Top-down, slice the mushrooms into 1/4-inch pieces. Warm up the […]

  2. […] showcase these veggies, check out a few of these goodies: Sunny Sweet Potatoes, Carrot Ginger Soup, Aunt Lara’s Northern White Bean Salad, Chocolate-Covered Kale Chips, Garlicky Kale Almond Galette, and Raw Avocado Sprout […]

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