This is a complex, interesting dish.
1 cup brown rice
1½ cups vegetable broth
¼ cup pumpkin seeds
⅓ cup cilantro
1 cup spinach
1 clove garlic
½ cup celery
Cook rice in a medium saucepan with broth, according to package instructions. Allow to cool.
Toast pumpkin seeds in a dry skillet over medium heat, stirring occasionally.
Finely chop cilantro, spinach and garlic. Slice celery and lemon.
3 tablespoon extra-virgin olive oil
1 tablespoon walnut oil
½ teaspoon salt
½ teaspoon ground pepper
¼ cup feta cheese
¼ cup dried cranberries
In a small bowl, combine oils, salt and pepper, whisk gently. In a large bowl, combine cilantro, spinach and garlic. Toss with oil mixture. Stir in celery, salt, pepper, and pumpkin seeds. Stir in rice. Sprinkle with feta and cranberries. Toss again right before serving.
Serve with a squeeze of lemon.
Preparation: 45 minutes
This dazzling salad is a big hit with guests and at potlucks.
½ cup pumpkin seeds
1 bunch kale
1 large golden beet
1 large red beet
½ red onion
2 tablespoons fresh dill
1 clove garlic
Toast pumpkin seeds in a dry skillet over medium heat, stirring frequently. Separate kale leaves from stems, slice leaves and stems. Peel and dice beets. Chop red onion and dill. Mince or finely slice garlic. Juice lemon to make 1 tablespoon juice.
Freshly ground black pepper
3 tablespoons red wine vinegar
Place kale, beets and onion in a large mixing bowl and season liberally with salt and pepper. Mix and top with the vinegar. Set aside. (This can be done up to a couple hours in advance.)
6 tablespoons extra virgin olive oil
½ cup crumbled feta
Whisk together the oil, garlic, dill, lemon juice. Toss the oil mixture with the kale, beets and onion. Add feta and pumpkin seeds. Mix and serve.
Serve salad topped with feta and pumpkin seeds
Preparation: 20 minutes
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