First I put on the rice - I picked a wild rice/red rice blend. It takes about an hour to cook, so be read to be in it for the longhaul.
While the rice was cooking, I prepped the rest of the cold parts of the salad:
Several large handfuls of greens from Stone Soup Farm, a sliced orange sweet pepper, a handful of chopped cilantro from the farm, a halved and sliced avocado.
then I put a little olive oil in a skillet and put a peeled and sliced kohlrabi and two sliced summer squashes (all from the farm) in on medium heat for a few minutes, until they were still firm, but cooked.
Finally, I made dressing. 2 shallots diced finely (from last years farmshare), olive oil, aged white wine vinegar, a big dollop of Grey Poupon, and salt and pepper. Just keep messing until it tastes good. - usually you need either more vinegar or more salt.
When the rice was down, I stirred it in its pot to let it cool enough that I could touch it, and then I put half the rice and half the hot veggies in the salad bowl and poured all the dressing over it. Finally, I tossed with my hands. And then added more rice because half the pot wasn't enough.
On the plate, adding some parm was a nice addition. Best eaten outside while drinking red wine.
(also, I am going to try it cold for lunch today ... wish me luck!)
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