Several weeks ago, I was walking along Main towards campus and I had a serious craving for rice salad wrapped in a pita. There once was a restaurant–more like bakery/sandwich shop–where we like to vacation that had the most marvelous rice salad. That shop has changed hands and, sadly, there’s no rice salad on the menu. Anyway, that shop is six hours away. They also had the best black cherry strudel I’ve ever had.
I’m still looking around for a rice salad recipe (have one?). I’m feeling a bit lazy but my first use of The Google didn’t produce the result I was looking for. Now I think I’m going to have to hunt down the grains and beans cookbook we have. I’m not sure of the name of the cookbook but it only features recipes made from grains and beans. Perhaps I’ll put on my birkies while I look through recipes.
Does it have any identifying ingredients? I think I have one with bacon in it.
No, it doesn’t have any identifying ingredients. It was light and delicious. I’m pretty sure no meat, but I just can’t remember. It’s been a few years since I ate it. Since I love bacon, would you mind sharing your recipe?
Sure, I’d love to share:
Rice-Spinach salad
1 10 oz frozen chopped spinach
3 cups cooked wild rice (which I believe is 1 cup uncooked)
1 1/2 cups cups cooked white rice
1/2 cup toasted/slivered almonds
1/4 cup sliced green onions
4 slices cooked and crumbled bacon
——
Soy Sauce Dressing
1/2 cup vegetable oil
2T vinegar
2T soy sauce
1t sugar
1/2 t salt
1/4 t pepper
Rinse and drain frozen spinach and mix with remaining ingredients. Pour dressing over rice mixture & toss. Cover and refigerate at least 3 hours. 8 servings at about 3/4 cup each.
(I think I used a lot more than 4 slices of bacon when I made this, but it’s been a while!)
Thanks. This looks delicious.