A walk on the wild side

The most interesting (embarrassing?) item I finally used up during Operation Cupboard Purge was some 11-year-old wild rice.

No, that wasn’t a typo.

Eleven
Years
Old.

It could possibly be even older, but I remember I bought it when I worked as a produce manager at a co-op, and I left that job in 2001.

Oops?

I can’t believe I waited that long, because it made the most delicious grain salad for a light Saturday lunch. Now I want to buy more.

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Chickpea and wild rice salad
adapted from Yoga Journal

1/2 cup wild rice

1 1/4 cups water

salt

1 1/2 cups cooked chickpeas (probably about a can)

1/4 cup dried cherries

1/4 cup pecans

1/4 cup chopped green onions

1/4 cup fresh parsley

2 T. olive oil

1 T. balsamic vinegar

1 tsp. lemon juice

pepper

 

Simmer the wild rice in salted water, covered, until done, about 45 to 50 minutes. Stir in the chickpeas, cherries, pecans, green onions, and parsley. Whisk together the oil, vinegar, and lemon juice, and stir into the wild rice/chickpea mixture. Salt and pepper to taste. Good warm or as a cold salad.