Wild Rice Salad with Roasted Vegetables and Lemon-Tahini Dressing
Over the past few weeks, I’ve been trying to use up things I already have in the cupboard, plus eat seasonally, plus make things that are relatively easy to make – and this salad fit the bill on all counts. It combines tahini with wild rice and used up some of the marvelous root vegetables that I can’t help buying at the market, even though I should be using up what I’ve already got on hand. It’s not the prettiest salad in the world, but compared to what I didn’t show you of my refrigerator, that bowl should be hanging in the Louvre.
Speaking of which, I’m only going to give you a glimpse of my jam-packed refrigerator (and I mean literally, there are over a dozen jars of assorted jams in there) because I don’t want my refrigerator scrutinized. Not that I’m ashamed of having a bottle of bbq sauce and some store-bought feta, but, well, my refrigerator is sort of a disaster at the moment, and I’m hoping to take care of that shortly. (Although I’ve been saying that since November…of 2007.)
I’ve also taken on the task of using up the contents of my freezer. In spite of my best efforts to be efficient and label things as I go, over time the labels invariably fall off and get frozen onto something else. Which is why I always scratch my head when people want to know if things can be frozen because who the heck has room in their freezer for a cake or something like that? I’m learning that hard way that it’s best to just eat it all up when you can. But on the other hand, I was happy to find some lasagna I had made – without a recipe – when I put together some homemade pasta a little while back, that I kept up front because it was too good to get lost back there.
I’m also starting to go through my kitchen cabinets. I love wild rice, but discovered that I have a huge stockpile of it that, for some reason, had gone completely ignored. Honestly, I have enough packages of it in case of nuclear war and all shipments from America get cut off, along with a sizable stash of dried sour cherries and dried Mexican chiles.
(So in case the worst happens, I’m going to make a killing being the exclusive vendor for wild rice, sour cherries, and ancho chiles in Paris.)
Since it’s something more readily found in North America than in France, I bring wild rice back to serve to friends who always love it – and are surprised when I tell them that wild rice, or riz sauvage, isn’t really rice at all, but grass.
Whatever you call it, it’s been my go-to meal for the last few days. And no, it can’t be frozen. Which, considering the state of my freezer, it probably a good thing.
Note: Tahini is a paste made of ground sesame seeds and can be found in well-stocked grocery stores, natural food shops, and Middle Eastern markets. It’s also available online at places such as Amazon and Kalustyan’s.