If you need an outstanding dish to share at a holiday gathering I have the perfect recipe for you. Although the ingredient list sounds simple its the sum of it’s parts that make it wonderful. Not only is it delicious but it’s also quite appealing to the eye. Three different types of rice, dried cranberries, currants,apricots, pecans and Field Roast Vegan Apple Sage sausages along with fresh parsley, mint and basil are all brought together with a flavorful garlic cashew cream sauce. This recipe goes at the top of my favorites list!
This is a festive looking dish and it’s quite rich so a small serving is satisfying. Even meat eaters love this salad so it’s perfect for sharing with your omnivore friends and family. It tastes just as fresh on day two or three so feel free to make it a day ahead of your event.
These are my favorite vegan sausages – they taste like the real deal. With the higher fat content and the fact that they contain a great deal of safflower oil they are only an occasional indulgence. In this recipe only three sausages are used in the entire recipe but they impart a lot of wonderful flavor. These sausage are sold at Whole Foods and health food stores. If you can’t find this brand feel free to sub your favorite brand of vegan sausage.
This fabulous recipe comes from Happy Healthy Long Life – every recipe I have tried from her blog has been a hit! As she points out on her post about this recipe – it isn’t a low fat or low calorie recipe – no it’s a rich and delicious, festive holiday dish that will surely please all who try it. If you want to cut back on the calories I think you could scale back on the dried fruit and pecans and still have a tasty dish. Instead of buying three different bags of rice for this recipe I used Lundberg’s Wild Blend Rice which contains long grain brown rice, sweet brown rice, wild rice, whole grain Wehani rice and whole grain black Japonica rice – it worked well.
Triple Rice Salad with Apple Sage Sausage, Dried Fruit & Nuts
- 3 cups of water
- 1/4 tsp. salt
- 1/2 cup wild rice, rinsed
- 1/2 cup long-grain brown rice, rinsed
- 1/2 cup jasmine or basmati white or brown rice, rinsed
- 1 cup dried cranberries
- 1/3 cup currants
- 1/2 cup dried apricots (snip apricots with scissors into sixths)
- 1/2 cup of raw cashews soaked in 1/2 cup water for 30 minutes to overnight.
- 1/4 cup fresh squeezed lemon juice (Note: You can add 2 more tablespoons of lemon juice to the salad or the dressing if it’s too dry)
- 3 garlic cloves, chopped
- 1/2 tsp. Kosher salt – optional or use Benson’s Table Tasty salt substitute
- 1 shallot, minced, optional
- Generous seasoning of freshly ground black pepper
Blend the cashews with the soaking water, the lemon juice, the garlic, & salt in a power blender (like a VitaMix or a Blendtec) until smooth & creamy add in minced shallot and freshly ground black pepper. If you don’t have a high powered blender soak the cashews overnight in the water as that will help soften them so they blend easier.
Add ins at the end–when the Rice Salad is complete
- 2/3 cup whole pecans
- 3 scallions, very thinly sliced (I left out the whites)
- 1/2 cup chopped fresh parsley
- 1/4 cup freshly chopped fresh mint
- 1/4 cup freshly chopped basil
- 3 grilled Field Roast Apple Sage sausages, sliced into 1/2 inch chunks. I sauteed them sliced in a non stick skillet
1. In a medium-size saucepan over high heat combine the water, salt, wild rice, and brown rice. Cover the pan and bring to a boil. Reduce the heat to a simmer and cook 30 minutes.
2. Remove the cover and sprinkle in the jasmine or basmati rice, being careful not to disturb the rice below. Cover the pan and cook about 20 minutes, or until all the water has been absorbed and the rice is just about to start sticking to the pot.
3. Meanwhile combine the dried cranberries, currants, and apricots in a large serving bowl. When the rice is cooked, carefully spoon it onto the dried fruit and toss just enough to incorporate it without making it gummy, a few strokes. Let the mixture cool completely–the heat from the rice will plump up the dried fruit.
4. Meanwhile, start grilling the sausages–watch carefully–they brown up quickly – or remove sausages from casings, slice and brown in a non stick skillet.
5. Pre-Make the dressing. See instructions above. (the original recipe says to use 3/4 of the dressing but I used all of it)
6. Gently stir the pecans, scallions, parsley, mint, basil, and sausage slices into the rice mixture. Spoon in the dressing and toss to coat. Chill and let marinate a few hours before serving. I couldn’t wait and served it immediately and we loved it! Serve at room temperature.
Serves: 8 as an entree or 12 – 14 servings as a small side dish on a buffet table
Per 8 entree servings; 426 Calories, 14.2 g Fat, 0 mg Cholesterol, 234.2 mg Sodium, 59.5 g Carbohydrates, 6.9 g Fiber, 15.7 g Protein
Recipe shared with permission from Happy Healthy Long Life and she adapted it from Jeanne Lemlin’s Simple Vegetarian Pleasures.
Keeping Track Of Time
Hi everyone! I was at the mall yesterday and saw two different kiosks selling 2014 calendars. It was a good reminder to buy some calendars while there is still a good selection to choose from. I had already snagged a couple of larger ones at Costco a few weeks ago. Yesterday I got a couple of small calendars for myself.
Now I am debating if I am going to rely on my iPhone calendar for all of my appointments this year. Last year I used a small check book sized paper calendar that I carried in my purse as well as my iPhone calendar. I was still getting used to the electronic calendar and sometimes I would accidentally delete my appointments so I needed to have them written down on paper. I guess I am old school as I kind of like to see the whole month laid out if front of me so I can visually see what the weeks look like.
Speaking of check books – do you write very many checks? I hardly ever write a check anymore and when I do I have to stop and think about how to do it! Just think of all the trees that are being saved since we can transfer funds electronically.
I hope everyone is having a fantastic week!
Add Your Thoughts
Have you tried Field Roast Sausages?
Do you use paper calendars or an electronic device to keep track of appointments?