An Easy Spring Lunch: Coconut-Spinach Rice Salad

I'll be honest here: I don't remember where the original inspiration for this recipe came from. Thinking back, it must have been somewhere in the Creamed Spinach realm, but for us gluten/dairy-free-tards (Shh, don't tell those-who-be that I sometimes indulge in my favorite cheeses...) there HAD to be another substitute. And then I remember seeing a recipe for something green-plus-coconut rice salad. SCORE! Sounds kinda tasty, no?

So in a moment of laziness, I swapped lacinato kale (because my local market didn't have anything organic/up-to-snuff) out for frozen spinach (aka a time-crunched-cooks-best-friend). I upped the coconut factor with coconut milk and coconut flakes. A bit of cayenne for heat (I love!). Salt. Cilantro (for fun). And a mix of primarily wild rice, but because I had the space (and fellow-ingredient-capacity...) added some brown rice for kicks. Warning: It turned out more like a risotto-like salad than a grainy salad. Given my craving for "comfort" food during the stressful parts of the term, it's a good thing. But, I'll give you due warning. (Not a fan of "creamyish" rice? Swap out full-fat coconut milk for low-fat, and don't stir the rice. Let it cook low and slow until done as you like). 

To be honest, I didn't expect this recipe to taste as indulgent as it turned out! I've been in a bit of a (stress-induced) funk, and this (and a glass of red wine) served as my midweek remedy. And it was quite an effective one. It's perfect for a portable lunch, a dinner accompaniment for the perfect roast rack of lamb, or if you're really missing your western home (like I am at times), delicious with truffle salami from Salt Lake City and dried cherries... FOR BREAKFAST. I suggest trying a fried egg on top... perhaps a grating of Parm too. Then let me know how it goes :)

Easy Spinach-Coconut Wild Rice Salad

1 large shallot, sliced fine
3 tbsp olive oil
2 cups rice (I used 1.5 cups wild, .5 cups brown rice)
2 boxes Cascadian Farms frozen spinach (not drained, defrosted)
Salt
1 can coconut milk
½ cup (more if needed) water 

Paprika and cayenne pepper, to taste
1 cup dried coconut flakes
2/3 cup chopped cilantro
Tamari almonds, chopped, for garnish

In a large dutch oven or stock pot, combine shallot and olive oil, sauteing over medium-high heat until tender. Add the rice and cook for about 2 minutes, until the grains are toasted. Add the spinach and cook until the moisture is reduced to nearly nothing. Season a bit and add the coconut milk. Cook, stirring frequently, until the grains are done to your preference, about 40 minutes, over low-medium heat. Add more water if needed. Season to taste with cayenne and paprika.

Once the rice is nearly done, add the coconut flakes. Cook 5 minutes. Then add the cilantro and season to taste. Serve with chopped Tamari almonds on top. 

Feeling Wild and Crazy?

Okay, so maybe not wild and CRAZY. Wild and nutty?

Wild Rice and Walnuts, I mean!

This is one of the different salads we prepared over Memorial Day weekend for a Sunday dinner party for around 30 people. It originated from The Silver Palate Cookbook, as staple in many American kitchens. It is incredibly easy to make -- and to triple to quadruple the portions. It can be -- and should be -- made in advance, clearing the kitchen of messy bowls and pots before the gathering begins. The greatest added benefit of the dish? Very low in fat, clean flavors, full of fiber, and featuring very healthy ingredients like wild rice, walnuts, raisins, orange zest.

My family has been making this for as long as I can remember. We've made a few adjustments, like using less olive oil than the original recipe called for. I also like to amp up the flavors with plenty of orange zest and juice, mint, and proper seasoning. Throw in some extra golden raisins and toasted walnuts (a new recent change -- we used to add pecans, per the original recipe, but I prefer toasted walnuts much more. Plus, they're healthier!).

I like this salad two to three days (or four, if it is still around) after it has been made. The flavors have melded together, the rice moist, and raisins super plump. I've been known to eat a heaping cup of it for breakfast. Hey, it is at least a relatively balanced meal!

Nutted Wild Rice
adapted from The Silver Palate Cookbook

1 c (1/2 lb) raw wild rice
5 1/2 c defatted chicken stock
1 c walnut halves
1 c yellow raisins
Grated rind of 1-2 oranges
1/2 c chopped fresh mint
4 scallions, thinly sliced
About 2 tbsp olive oil (add one and adjust to taste)
1/3 c fresh orange juice
1 1/2 tsp salt (taste as you add to make sure proper balance)
Freshly ground black pepper, to taste

Place rice in a strainer and rinse well in cold water to cleanse. Put into a heavy medium saucepan and add stock. Bring to a boil and reduce to a simmer, cooking uncovered for 45 minutes. After 30 minutes, check to see if it is done. Drain in a towel-lined colander and transfer to bowl. Add the remaining ingredients and toss together gently. Adjust seasonings and let sit at least 2 hours (I like to let it sit overnight) to let flavors develop. Serve at room temperature. Excellent with grilled lamb or beef and roasted vegetables and a hearty green salad.