It's in my nature to continue to change, progress, and cure my curiosity. Whether that's a flaw or an attribute, it's present in every aspect of my life. My family likes to joke that I wake up one day wanting to be an astronaut, and the next I'll express my desire to be a goat farmer, or something like that. Funny as it sounds, it's an accurate observation. While it may be helpful that I continue to progress in my career, the hankering to take on new work is a hindrance. Whenever I have a logical moment, I realize that chasing the bunnies is no good. That I'd probably be far more successful at this point if I stuck to one thing for a substantial amount of time. However, those logical moments don't last long before I'm off chasing another bunny.
Same goes for food. I know I could become an expert in one type of cuisine if I cooked for that purpose every day. Some days, I'm sure I'm a classic American cook and I always will be. I might have even told you that before. But lets be honest, tomorrow I will be certain I was born to cook German fare or maybe an expert in Italian cookery. Some weeks, I prep my meals ahead of time and cook from a list of tried and true recipes. Other weeks, I'm extremely outgoing and adventurous and live out a new kick I'm on through food.
I can go on and on with this post. I could go have a cup of coffee, come back and write a paragraph about some things I cook every week. Then again, I could go make breakfast and come back to write a paragraph about how my meals are never the same. I realize this is making me sound loony. I assure you, I'm not. However, this salad kind of is. That's the point I was getting to- I have a wild and crazy salad recipe for you! I created it on an adventurous whim from leftover ingredients and a few dried goods found in my pantry. On some sort of kick, dying to eat something new and exciting, this salad was born. Sometimes, it can be an entrée salad. Other times, it can be a side dish. Whatever mood you're in, this salad is always good.
LENTIL & WILD RICE SALAD
1 Cup dried lentils
1 Cup dried wild rice
1/2 Cup (or more, if you wish) chopped fresh mint
2 Cups red seedless grapes
salt and pepper
1/4 Cup olive oil
1/4 Cup apple cider vinegar
1 Cup goat feta, crumbled
- Cook the lentils and the rice following package directions. When fully cooked, place in a bowl together and refrigerate until cooled completely.
- Once cooled completely, add salt, pepper, feta, mint, grapes, olive oil, and vinegar. Toss to combine. Serve cold.
- This recipe makes a large amount of salad. Will feed a family of 4 allowing plenty for leftovers.