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Sunday Salads: Tropical Rice Salad

samplersThis weekend's recipe came from Palma of Palmabella's Passions.

This was a fun recipe to play with. I used Lundburg Farms Wild Blend rice, green beans instead of snow peas, and also added some fresh mint.

Because I don't like canned fruit that much, I used fresh pineapple and gooseberries. It came out great and was one of those salads that was even better the next day. I took the leftovers for lunch several days and really enjoyed it.

Rice Salad

If you're wondering what a gooseberry is, don't feel bad. I'd never had them until last week when I saw them at the Farmer's Market. The sign on the booth said "ground cherries" and when I stopped to ask about them, the farmer told me they were also known as gooseberries. He let me taste one and made a sale! They are delicious and very sweet with a bit of a floral flavor.

They come in little husks like tomatillos:

Gooseberries

They pop right out of the husk and looks like tiny yellow-green tomatoes but are much sweeter than a tomato. They were great in this rice salad.

Gooseberries

Palma's recipe is below. Links to other Sunday Salad Sampler participants can be found here. Only a few more weeks of salads left (my couscous salad is next week).

Happy Sunday and have a great week!

Palma wrote:

This is a great side dish with grilled chicken or fish. It is served cold, so you can make it ahead, and let the flavors blend.

Tropical Rice Salad

2 c. chicken stock
1 c. white rice (I've never tried it with other rice, but feel free)
1 c. halved snow peas
1 c. chopped red bell pepper
3/4 c. celery
2/3 c. (or one can) sliced water chestnuts
2-3 green onions, chopped
1 can mandarin oranges, drained
1 can crushed (or chunk) pineapple, drained well

Dressing:

2 t. orange juice concentrate
2 t. honey
1 t. soy sauce
1 t. olive oil
1/2 t. sesame oil
1/2 t. lemon juice
1/2 t. minced garlic
1/4 t. minced gingerroot

Cook rice in chicken stock. Drain well. Cool rice. Put rice in a large mixing bowl. Add all other ingredients. In a small bowl, whisk together dressing ingredients. Pour over rice mixture and toss. Chill six hours, and toss again before serving.

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Comments (11)

I love gooseberries! They make the best pie. Very tart. Yummy.

Kathy (Trekcapri):

Hi Annie, your salad looks very delicious. That was a great idea making it with wild rice. I haven't had wild rice since Deborah's salad. Maybe I can try that next time I make Palma's salad. I had never heard of a gooseberry before, so I appreciate the photos and explanation. They do look like green tomatoes and they look kind of cool in the leaves like that, almost like a flower.

When I went to get the recipe on the food forum and read that you and Jerry were using fresh pineapple I thought it was a great idea, so I used a fresh one too. Fresh pineapple is one of my favorite fruits.

I'm looking forward to making your couscous salad next week! Enjoy your Sunday!

nancyhol:

I'm glad you explained about the gooseberries - I have never had them either.

They look nice in your salad, though.

Annie, your salad looks great, like a whole different recipe. I don't think I've ever had gooseberries before, they look delicious.
I wanted to use fresh pineapples too, but guess what, in the land of pineapples(Maui that is), pineapples were so expensive last week, go figure!

Annie, about your gooseberry response on my blog entry...
I think the gooseberries I'm used to in pies are the green ones that are still tart. I've never tasted any that could be described as 'sweet'.

I have never seen gooseberries before. For some reason I always thought they were purple.

Thanks for your comments everyone.

Kathy, the rice I used was a blend of brown rice and wild rice. It tasted great in this salad.

Candi, pineapple is pretty expensive here too but I'm surprised it costs so much on Maui!

Deborah, these gooseberries were very sweet. You could definitely eat them straight with no sugar at all.

Your colorful tropical salad is so pretty. I'm curious to know what gave the purplish color to the rice.

Count me as another person who has never heard of gooseberries. They look interesting. I don't think I'll find them in any grocery store in AZ.

A also used fresh pineapple but cheated and bough it at trader Joe's already cut and cored.


A bit off-topic: yesterday Ivan and I went to see Food, Inc. What an incredible and enlightening documentary! I had a vague idea of what was going on with our food but never saw it so graphically. I came disgusted and ready to make some changes to our diet.

Maria, I think it was the wild rice that gave it that color but in real life, it looked more beige than purple.

I've read two of the books that Food Inc. were based on. Haven't decided if I'll see the movie or not. It was horrifying enough just reading about the all the disgusting big business food production practices, not sure if I want to see it too. But I've definitely made a lot of changes in my diet over the past couple of years. One is buying as much local food as possible and I've also pretty much stopped eating meat unless I know for sure it was raised humanely. It's such a big mess!

A.:

To me those are cape gooseberries or Physalis, grown in warm countries whereas the tart gooseberries referred to by Deborah above are grown in cooler places and are either green or red, and very slightly hairy. They don't have the papery covering of the cape gooseberry.

Hi A.

Thanks for the info!

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