Mushroom and Leek Wild Rice Salad

shared by AC member JJ Briggs from the Closet Cooking blog. Thanks JJ!

(makes 4 servings) Printable Recipe


1 cup wild rice
2 cups vegetable broth (or chicken)
1 tablespoon oil
3 leeks (cleaned and sliced)
2 cloves garlic
8 ounces mushrooms (sliced) – I used a mix of cremini, shiitake and oyster
1 teaspoon thyme (chopped)
salt and pepper to taste
1/4 cup roasted chestnuts (coarsely chopped)
1/4 cup balsamic vinaigrette

1. Simmer the wild rice in the broth on medium-low heat, covered, until it is tender and it has absorbed all of the broth, about 40-50 minutes and remove from heat.
2. Heat the oil and melt the butter in a pan.
3. Add the leeks and saute until tender, about 3-5 minutes.
4. Add the garlic and saute until fragrant, about a minute.
5. Add the mushrooms, thyme, salt and pepper and saute until the mushrooms are just starting to caramelize, about 10-14 minutes.
6. Mix the wild rice, mushrooms, chestnuts and balsamic viniagrette.

Soup and Salad

When I picked up my food share today I looked at the lettuce and thought it was
so beautiful I would use it as a wedding bouquet, pop in a little babies breath and
youʼre in business. Iʼm reading this book called An Everlasting Meal by Tamar Adler.
She was
explaining how a lot of rice turns any amount of anything else into a meal.
Rice, has been my teacher so I wanted to try out and share her rice and lettuce soup.
I changed Tamarʼs recipe a little to fit me. I still want to use the red cabbage and I
thought a few of
you might like an idea on how to make a cabbage salad that isnʼt
cole slaw. Because
the soup is so light and simple Iʼm going to go heavy on the salad
with nuts and cheese.

Lettuce and Rice Soup
1/2 Cup Brown Rice
4 Cups Broth
2 Cup Water
1-2 Tablespoon Red Miso ( Different misoʼs have a stronger taste so add one and then
more if needed)
1 onion
1 spring garlic
½ Cup arugula or parsley
¼ teaspoon Sambal (Chili Paste)
½ Cup shredded lettuce
salt and pepper if youʼd like.

Dry roast your rice in a small skillet and
boil your broth and water in at least a
three quart sauce pan. Larger is fine.
When they are both hot add them together
slowly in case it starts to bubble over.
While the rice is boiling saute the onions,
garlic and arugula in a little olive oil for
about five minutes. Lightly salt the onion mixture.  Then add it to the boiling rice.
The rice needs to be boiling for about 35 minutes total.

When the rice is done take out a little liquid and mix in miso, then add it back in.
Miso should not be boiled. Taste… taste.  If you would like a little kick as I did, add
the sambal.

Put a good handful of shredded lettuce in a soup bowl and spoon soup over it. This
would work with many different greens. Something simple and beautiful about
boiled rice and lettuce. If you donʼt have miso you can use 6 Cups of stock.

Red Cabbage Salad
3 cups red cabbage cored and shredded
1 – 2 ounces goat cheese, blue cheese or gorgonzola
¼ cup walnuts
¼ cup raisins
1 Tablespoon olive oil
2 Tablespoons balsamic vinegar
salt and pepper to fit

Choose a bowl that will fit the shredded cabbage nicely. Mix the oil and vinegar
in the bowl and salt to fit. Put the raisins and walnuts in and mix. Add the
cabbage and toss.  Top with chucks of a good cheese.

In Health,
Lisa F. Ehlers CN.,CH
The Natural Cook Studio of Bend

Molto Verde Pizza

This weeks food share had many possibilities! The arugula excited me, so I knew I wanted to use it. What I cook often has something to do with what I need to use up, as much as what came in my food share. I had a few things that I wanted to use today so I incorporated them into this weeks recipe. Like my left over pesto, a few cherry tomatoes and prepared bag of pizza dough.

Pizza Dough – I used the prepared Trader Joes whole wheat.

2 cups chopped broccoli florets

3-4 cups arugula

Cherry tomatoes

3 leeks whites

Half cup pesto

1 cup fresh mozzarella cheese

Balsamic vinegar

3 cloves garlic

Salt and pepper

Pre-heat oven to 450. Roll out dough on a lightly floured surface to fit pizza baking sheet. Spread
the pesto evenly over the dough and bake for 8-10 minutes.   While that is cooking saute leeks, garlic and broccoli for 3-5 minutes.  Put the fresh mozzarella and cherry tomatoes into a small bowl and pour enough balsamic on them to coat…then add them to the broccoli mixture for a minute or two. Take crust out of oven and top with broccoli mixture. Bake until crispy and golden 10-15 minutes.

Enjoy with an Arugula salad on the side.

Lisa F. Ehlers
The Natural Cook Studio of Bend