LIFESTYLE: My Son is a Vegan

LIFESTYLE

My Son is a Vegan

This recipe has become one of Sharon Wetteland’s family favorites:

Golden Rice

1½ cups cooked Wild Rice

1½ cups cooked Basmati Rice

1/3 cup chopped Dried Apricots

1/3 cup Golden Raisins

½ cup Sliced Almonds

1/3 cup Chopped Red Onion

1 tsp ground Cardamom

1 tsp ground Ginger

½ tsp ground Cinnamon

½ tsp Turmeric

¼ tsp ground Cloves

¼ cup chopped Parsley

1½ tsp Ruth’s Spicy Mango Sauce

Cook the grains separately. Toss together with the remaining ingredients. Serve hot or at room temperature. May be made ahead and reheated gently.

Notes: Other grains, such as wheat berries, brown rice, couscous, and barley, may be added or substituted for the rice. Cook each grain separately in vegetable stock for the best texture and flavor. Ruth’s Spicy Mango Sauce can be found in many grocery stores among the sauces and condiments and gives a great zip to this dish.