Tumbleweed~ Pinto Bean~ & Wild Rice Salad 1 Recipe
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Tumbleweed~ Pinto Bean~ & Wild Rice Salad 1
3/4 cup Dried pinto beans
1 1/2 cup Tumbleweed greens or curly endive, or fennel tops
1 1/2 cup Cooked wild rice
3/4 cup Sunflower oil
3 tbsp Herb flavored red wine vinegar
2 tbsp Chopped fresh chives
2 small Garlic cloves, peeled
1/4 tsp Black pepper
1/8 tsp Salt
Chive blossoms for garnish
Soak the beans overnight in water to cover. In the morning, drain the
beans, rinse them under cold running water, and place them in a
saucepan with fresh water to cover. Bring to a boil over high heat,
then reduce the heat and simmer several hours until the beans are
soft and the skins begin to split. Add water when necessary to keep
the beans from drying, and stir occasionally to prevent them from
burning and sticking. Remove from the heat, drain, and allow to cool.
In a bowl, toss together the greens, beans and rice. Cover and chill
in the refrigerator at least 30 minutes. In a blender, combine the
oil, vinegar, chives, garlic, pepper, and salt. Blend at high speed
until the chives and garlic are finely pureed.
Pour the dressing over the salad, toss, and garnish with chive
blossoms.
Lois Ellen Frank, "Native American Cooking". From: Mark Satterly Date:
09-02-95 Gourmet |
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