Thanksgiving is finally over and by now all of your leftovers should be gone too. Did you have a vegetarian Thanksgiving? I did and it was truly wonderful. At my Thanksgiving there was a creamy green bean casserole, rich scalloped potatoes, steamed brussels sprouts, cranberry sauce made from scratch, candied sweet potatoes, and a yummy cherry pie. As the American tradition goes, I ate more than I could handle and then afterwards sunk a little bit deeper than usual into the couch to catch up with the family.
One of the wonderful things about Thanksgiving is that I never feel guilty for helping myself to seconds or thirds (or even fourths!) and eating the buttery leftovers for the days to come just seems like the right thing to do. But a couple weeks later I find myself craving something different, something fresh. This year, to satisfy that craving I made a wild rice and feta mint salad. It’s tart and refreshing, both crisp and creamy. Just what I need after a Thanksgiving binge! Here is the really simple recipe:
- 1 7 oz package of long grain wild rice
- 1 cup crumbled feta
- 1/2 cup finely chopped red onion
- 1/2 cup finely chopped green pepper
- 1/4 cup finely chopped mint
- The juice of 1 lemon
- 1/4 cup extra virgin olive oil
1. Cook the wild rice and remove it from the heat. Fluff it in a large bowl and set it aside to cool.
2. Fine chop the red onion, green pepper, and mint. Combine this with the juice of 1 lemon and the extra virgin olive oil. Toss in the crumbled feta.
3. Stir the veggie feta mixture into the cooled rice, divide into bowls, and serve!