REC - Cranberry Wild Rice Salad / Eggplant Salad - RFC Cookbook page
30

rec.food.cooking - cookbook - page 30
Soups, Salads & Vegetables

Cranberry Wild Rice Salad

1/2 cup (about 75 g) wild rice, uncooked
1/2 cup (about 105 g) white rice, uncooked
6 green onions, sliced
2 celery stalks, sliced
1/2 cup (about 60 g) pecans, toasted
1/2 cup (about 75 g) dried cranberries
1/4 cup (60 ml) red wine vinegar
1 tablespoon soy sauce
1/2 cup (about 95 g) sugar
1/2 cup (120 ml) vegetable oil
sesame oil to taste

Cook and cool rice. Combine with other ingredients. Chill.

Source: Terri Walters, Wisconsin, USA


Eggplant Salad

Sheryl's father's mother Anna Rosen, was born in Bucharest, Roumania,
in the late 1800's. She immigrated to Providence, RI around 1920.
Roumanians learned to do many things with eggplant, since they were
abundant and inexpensive, and they brought their love for the
vegetable
with them to the United States.

This was a salad that Grandma made often. She originally "roasted" the
vegetables over the open flame on the gas stove in their tiny
apartment in
Providence. The charring of the skin of the vegetables lends a
pleasant
smokiness to the salad, and if you can roast the vegetables over an
open
flame, such as on a grill, it really adds a depth to this dish. But
oven
roasting works just fine.

2 pounds (1 kg) eggplant
1 red and green bell peppers
1 large onion
5 cloves garlic 1
3 tablespoons olive oil
1 tablespoon balsamic vinegar
salt and pepper

Pierce all vegetables with a fork 2-3 times. Arrange on a baking
sheet.
Roast in a preheated 400F (200C) degree oven for about 45 minutes,
until vegetables are soft and beginning to caramelize. (Check on the
garlic, you don't want it to burn.)

Let veggies cool. Peel the eggplant, removing as many seeds as `
possible. Remove the seeds from the peppers, and peel the garlic and
onion. Chop coarsely in a food processor. Add oil, vinegar and salt
and
pepper. Add sugar if it is too bitter. Best made a few hours ahead of
time.

Serves 6. Preparation time: 1 hour 20 minutes.

Source: Sheryl Rosen, Connecticut, USA