This week’s recipe features job’s tears, arame and wild rice in a flavorful combination with fruit and vegetables guaranteed to satisfy your palate and provide an exciting lunch you can look forward to any day of the week! Feel spring from the inside out as as you anticipate the return of this wonderful season with our get-ready-for-spring salad of dandelion greens, watercress and radicchio. This salad is a phenomenal detoxifier, as well as loaded with vitamins and minerals. Sea vegetables such as arame and dulse, featured in the recipes are indispensable for their diversity of nutrients. If you haven’t tried them before, make sure this is the week that you do. Come sample for yourself when we present these recipes at our demo kiosk on Saturday, February 27 from 3:00-5:00 pm. Our staff will be happy to answer any questions you may have!
If you missed last weeks demonstration, click KARE 11 Saturday and play their video (located on the right side of the page) to watch our very own produce expert Matt Stiehm talk about and prepare Bok Choy in the KARE 11 kitchen!
Arame and Job’s Tears Wild Rice Dish
1/2 C. Job’s Tears (Hato Mugi)
1 C. wild rice
3 1/2 C water
Pinch of sea salt
1 C. dried arame
3/4 C. almonds
1/2 yellow bell pepper, diced
3/4 C. coarsely chopped dried apricots
1 1/2 C. coarsely chopped green kale
1/4 C. toasted sesame seeds
3 Tbsp. toasted sesame oil
1 Tbsp. tamari
1 1/2 tsp apple cider vinegar
Rinse Job’s Tears and wild rice. Combine them with water in a saucepan, bring to boil, uncover, and turn down to a simmer for nearly an hour or until water has evaporated.
Soak arame for 10 minutes in a bowl with enough hot water to cover. Drain, rinse and set aside.
In a large bowl, combine the cooked grains, almonds, yellow bell pepper, apricots, kale, arame and sesame seeds. In a small bowl whisk together the sesame oil, tamari and vinegar, and pour this dressing over the grains. Toss to coat evenly.
*If you’re not eating the entire salad immediately, add the almonds separately, just before serving.
1/2 bunch dandelion greens, washed and torn
1/2 bunch watercress, washed and torn
1 head of radicchio, washed and torn
A handful of chopped kale or Italian parsley
1 avocado, peeled, pitted and sliced or cubed
1/4 red onion, sliced thin
Two garlic cloves, sliced paper thin
A handful of black olives
1/4 C olive oil, or flax seed oil
1/2 C fresh squeezed orange juice
1/8 tsp sea salt
Honey or agave, to taste
Small handful dulse flakes
Toss the salad ingredients together. Whisk together the olive or flax oil, orange juice and salt, and toss with salad. Drizzle honey and sprinkle dulse on top and serve. Chew each bite thoroughly.