Barry's Wild Rice & Cranberry Salad (Vegan)

6–8 ounces wild, long-grain rice blend

1/2–1 C. dried cranberries

1 C. broccoli flowerets

4 green onions, chopped

3 celery ribs, thinly sliced

1 12-ounce jar pimientos, drained and finely diced

1/2 C. sweet & sour salad dressing*

1 C. roasted peanuts, pecans, or pine nuts

1) Prepare rice. Cool completely. 

2) Add all ingredients together except peanuts.

3) Chill at least 2 hours.

4) Add nuts just before serving.

NOTE: I add cooked black lentils for protein when I need this to serve as a complete meal.

* This recipe originally calls for sweet & sour salad dressing, a delicious store-bought salad dressing marketed by Maple Grove Farms of Vermont. The ingredient list reveals a base of refined white sugar and ketchup, however, so I will make my own next time. Once I've perfected an alternate version, I'll update here. In the meantime, if you're not avoiding refined sugars and processed oils, you can use theirs!

Here is their ingredient list: Sugar, Ketchup (Water, Tomato Paste, Vinegar, Salt, Onion Powder, Garlic Powder, Spices), Canola Oil, Distilled Vinegar, Water, Maple Syrup, Salt, Concentrated Lemon Juice, Xanthan Gum, Granulated Onion, Paprika, Granulated Garlic.

Barry's Roasted Salt-and-Vinegar Potatoes

2 lbs. small red/white potatoes (I do 1/2 pound per person)
8 cups water for boiling
1 1/4 cups salt (in water for boiling)
Olive oil
Malt vinegar
Freshly ground sea salt and cracked pepper

Boil potatoes in very salted water (just enough water to cover them) for 20 minutes or until soft. Smash to about 1/2 inch thick. (If they've cooled, I'll use the side of my fist. If not, you can use a glass. It works better if they're a bit cool.)

Drizzle generously with olive oil, sprinkle with SPG, and bake at 450 degrees for 20+ minutes. Douse potatoes immediately with malt vinegar and freshly ground sea salt and cracked pepper (or SPG), to taste. Turn potatoes over and re-drizzle and season on the second side. Bake 20 more minutes or until golden and crispy. Re-douse with malt vinegar on the second side when they come out of the oven.

* Barry's recipe appeared originally in Cook's Country (August/September 2012).