Here are two of my favoriate summer salads:
CURRIED RICE SALAD
(From McDougall Cookbook)
1 onion, chopped
1 clove garlic, minced
3-1/4 cups water
1-1/2 cup long grain brown rice
1 Tbsp curry powder
1/8 tsp white pepper
2 cups chopped broccoli
1 bunch scallions, chopped
2 tomatoes, chopped
SAUCE:
1 Tbsp water
1 Tbsp soy sauce
1 Tbsp white wine vinegar
Place onion & garlic in a saucepan with 1/4 cup of the water. Cook, stirring,
until the onion softens slightly, about 5 minutes. Add the rice, the rest of
the water, the curry and pepper. Stir. Bring to a boil, reduce the heat to
low, cover, and simmer for 45 minutes.
Meanwhile cook the broccoli in a small amount of water, stirring occasionally,
until tender-crisp, about 5 minutes. Remove from heat, drain, set aside.
After the rice has cooked, remove from heat and let stand for 15 minutes
without stirring. Then add broccoli, scallions, and tomatoes. Toss gently.
Combine the sauce ingredients. Pour over rice mixture. Mix well. Serve hot or
cold.
I find when I add spices to rice while it's cooking, the rice doesn't get
done, so I add the spices afterwards. Plus I add whatever veggies I'm in the
mood for and fruit is also nice with curry.
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GERMAN POTATO SALAD
1-2 Tbsp baco bits
1/2 cup chopped green onion
1/4 cup white vinegar
2 Tbsp sugar
1 tsp salt
6 medium potatoes, peeled and cut into 1/4-inch slices
Any other veggies you like - tomatoes, bell pepper, zucchini
This recipe is from the cookbook that came with my microwave and it calls for
bacon, but of course I use baco bits, made of soy, which are quite delicious.
Boil the potatoes, then slice them. While they're cooking, mix together the
vinegar, sugar and salt, until dissolved. Slice and prepare other veggies.
When the potatoes are ready, mix everything up and chill. This can also be
eaten hot.
We're lucky here on the Central Coast of California that it doesn't get very
hot in the summer - it's mostly in the 70s and when it gets in the 80s people
start saying it's SO hot! And it's not even humid! Much of the time there's an
early morning fog too.
Enjoy the salads!
Zoe Sodja
Santa Cruz
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