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Cookbooks by Debbie Harding
Go Nuts and Cravings 
published by Touchwood Editions
in Victoria, B.C., Canada
​Red Rice Salad with Red Wine and Chocolate Vinaigrette

This is a really interesting salad and very subtle even with these robust ingredients.  
2¾ cups cooked red Thai rice (yield from 1 cup rice cooked in 2 cups water + 1 tsp salt)
½ cup caramelized onions (yield from 1 cup raw diced sweet onion + 1 Tbsp butter)
1 cup diced tomato flesh (seedless and skinless)
¾ cup coarsely chopped walnuts fried to light golden in 1 Tbsp walnut oil
1 recipe Red Wine & Chocolate Vinaigrette (recipe follows)
Prep all the ingredients ahead. In a medium bowl, mix together rice, onion and vinaigrette; cover and refrigerate if finishing later. Add the nuts and tomato just before serving and stir well. Serve at room temperature. Makes 4 cups. 

Red Wine & Chocolate Vinaigrette
2 Tbsp red wine vinegar
2 Tbsp honey
1 Tbsp walnut oil
1 tsp dark Dutch cocoa, sifted
1/8 tsp sea salt
1/8 tsp pepper
In a small bowl, whisk together the vinegar and the honey. Sift in the cocoa and whisk until smooth. Add the oil and whisk to incorporate. You can make this dressing up to 1-2 days ahead; cover and refrigerate. Stir before using. Makes 5 Tbsp.