Wild Rice Salad
compendium of two recipes - salad from Chatelaine; the dressing from Tin Eats (see below)
1 1/2 cups of wild rice blend
1 cup of soy beans (I boiled them for about an hour - until soft) then tossed with some butter, salt and pepper - original calls for farro
2 cups pomegranates
1 cup chopped almonds
2 cups chopped arugula (it’s what I had - recipe calls for parsley)
1 cup chopped dried apricots
Dressing: (from Tin Eats)

2 tbsp white wine vinegar (or cider vinegar, or other clear-ish vinegar)

6 tbsp extra virgin olive oil

½ garlic clove , minced

1 tsp sugar - I added a generous tsp

½ tsp salt

¼ tsp black pepper
Betty
Happy Canadian Thanksgiving
https://www.canadianliving.com/food/lunch-and-dinner/recipe/jewelled-farro-wild-rice
compendium of two recipes - salad from Chatelaine; the dressing from Tin Eats (see below)
1 1/2 cups of wild rice blend
1 cup of soy beans (I boiled them for about an hour - until soft) then tossed with some butter, salt and pepper - original calls for farro
2 cups pomegranates
1 cup chopped almonds
2 cups chopped arugula (it’s what I had - recipe calls for parsley)
1 cup chopped dried apricots
Dressing: (from Tin Eats)

2 tbsp white wine vinegar (or cider vinegar, or other clear-ish vinegar)

6 tbsp extra virgin olive oil

½ garlic clove , minced

1 tsp sugar - I added a generous tsp

½ tsp salt

¼ tsp black pepper
Betty
Happy Canadian Thanksgiving
https://www.canadianliving.com/food/lunch-and-dinner/recipe/jewelled-farro-wild-rice