I am having a bit of a tough time coming to terms with the end of soft fruit season. I'm coming across all these great looking recipes using apples, squash and pumpkins. But my denial of the end of summer means I'm not quite ready to begin the season of cinnamon filled kitchens and comfort foods. To me this recipe is a bit of a bridge out of summer and into the harvest season. We're still talking about a salad but it's hearty and satisfying. Something we all need on these cooler days. When the weather is warm this recipe would be great chilled. And on those days when you need a sweater, serving this room temperature is still perfect.
Rice and Grape Salad with Almonds - serves 6
1 cup uncooked rice (I used a mix of basmati, red and black rice; all cooked separately)
1 cup seedless green or red grapes (whole or halved, depending on size)
1/3 cup toasted almonds, roughly chopped
1/4 cup packed coarsely chopped fresh flat leaf parsley
3 Tablespoons extra virgin olive oil
3 Tablespoons red wine vinegar
1 teaspoon dijon mustard
1 teaspoon honey
Kosher salt and freshly ground black pepper
Following the cooking instructions for your rice, cook and cool your rice.
In a small bowl, combine the dijon mustard and vinegar. Slowly whisk in the olive oil. Add the honey. Season with salt and pepper.
In large bowl, add the cooled rice, grapes, parsley and almonds. Stir in the dressing and toss well.
1 comment:
I hear you, Catherine. I am resisting the switch to warmer tops/sweaters because the fall & winter seasons are so long...and yet, the cool air encourages me to pull them out so I can feel cozy against the nippy chill that has arrived with the changing season.
Thanks for the salad idea!
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